Best Chocolate Cupcakes Ever!!!! Just ask my friends and they’ll agree.
These cupcakes have been a huge hit at our house and with our friends. I don’t bother making regular and free cupcakes anymore. I just make these for everyone. They are that good!!! A big issue for kids that must eat free is birthday cake. Not anymore. Make a batch of these, wrap them individually in plastic wrap and then foil, and the put them in the freezer. I grab two out whenever we are heading to a party and my girls are non the wiser. Another great addition is frosting. I have found that many of the chocolate frostings are dairy free. Just read your labels. We have the Pillsbury Chocolate fudge Funfetti in the refigerator right now. I keep it well sealed and it lasts in there a long time. I hope you enjoy these cupcakes as much as we do.
Recipe: Chocolate Fudge Cupcakes
Ingredients
- 4 oz unsweetened chocolate, chopped (Baker’s brand is dairy free)
- 1-3/4 cups Rice Flour Mix
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp xanthan gum
- 1/2 cup canola oil
- 1-1/2 cups rice milk (can sub up to half coconut milk)
- 2 cups granulated sugar
- 2 servings EnergZ egg replacer
- 2 tsps pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Position rack in center of oven. Line cupcake pan with baking cups.
- Melt chocolate in a small saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
- Put flour, cocoa, baking powder, baking soda, salt, and xanthan gum in medium bowl and whisk until thoroughly combined. Set aside.
- Place canola oil and milk in a liquid measuring cop and whisk until thouroughly combined. Remove 2 Tbsp of the liquid and discard. Set aside.
- Beat sugar and eggs in large bowl of electric mixer at medium speed for 2 minutes. Blend in melted chocolate and vanilla.
- Add dry and wet ingredients in two additions at low speed, scrape bowl well, and then mix at medium speed for 1 more minute.
- Pour batter into tins until 3/4 full. Place in oven and bake for 18-20 minutes or until toothpick comes out clean.
- Cool cupcakes on rack.
- Frost.
Thanks to Annalise Roberts and her book Gluten-free Baking Classics for the base of this recipe. Only minor tweaks were needed to make this work for us.
Diet (other): Gluten free, Dairy free, Egg free
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Awesome new sight! I just found it! Yes!! The cupcakes were really yummy!!!! It made little D’s bday very special! Love you guys=) Gretchen