I think cupcakes in the freezer are a must for gluten free kids. And really they are a must for anyone that is gluten free.
How many times have you been invited somewhere and needed a safe dessert to take? Cupcakes are perfect for those occasions.
These chocolate cupcakes are so easy to make up a batch for the freezer. Wrap them individually and freeze to take out as needed.
My kids loves these cupcakes. This recipe is based on my gluten free chocolate layer cake and it is super moist and delicious. It is basically the cake, made as cupcakes.
Yield: 20 cupcakes
Gluten Free Chocolate Cupcakes
A gluten free chocolate cupcake so good that no one will know that they are gluten free.
Prep Time
10 minutes
Cook Time
17 minutes
Total Time
27 minutes
Ingredients
- ¾ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup brown sugar
- ½ cup sugar
- ½ cup chocolate chips, melted
- 1 cup rice flour
- ½ cup cornstarch
- ½ cup sweet rice flour
- 1 teaspoon xanthan gum
- 2/3 cup unsweetened baking cocoa
- 1 tablespoon baking soda (yes it is 1 tablespoon)
- ½ teaspoon salt
- 1 cup warm water
- 1 cup sour cream
Instructions
- Preheat oven to 350.
- Line muffin tins with liners. This makes about 20 cupcakes.
- In a large bowl mix oil, egg, and vanilla for 1 minute.
- Add sugars and beat 1 minute more.
- Then add melted chocolate and beat well.
- In a separate bowl mix rice flour, cornstarch, sweet rice flour, xanthan gum, baking soda, cocoa, and salt.
- Add dry ingredients alternating with water, beating well after each addition.
- Add sour cream and mix until combined.
- Pour into muffin cups filling about 3/4 full. Bake at 350 for 17 minutes or until done.
- Frost with homemade chocolate frosting of your choice.
- Enjoy!
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 253mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g
Nutritional values are approximate and aren't always accurate.
is the cocoa a powder or solid bar? Wondering about ‘melting’ the cocoa.
OH, never mind….I missed the chocolate chips…..duh! so sorry!
This looks like a great recipe but is there anything to use as a substitute for sour cream?
Sour cream really helps the texture in these, but I think plain yogurt would work as well.
“rice flour”….does it matter whether it’s brown or white?
I usually use white rice flour because that is usually what I have, but either will work fine.
Thanks!
These are the best!! They have become the gold standard for cupcakes and chocolate cake in our family!! Greek yogurt works awesome in place of sour cream. Thank you so much for an amazing recipe!!
I am so glad that you like these gluten free cupcakes! I love to help people make gluten free easy and delicious! Thank you so much for letting me know that you enjoy them so much. And I am glad to know that Greek yogurt works!