Gluten Free Dark Chocolate Cupcakes

Somehow the weekend got away from me with dance recitals and hockey games and I forgot to post this.

Last week’s chocolate cake recipe turns into cupcakes perfectly, and I simplified the process by not separating the eggs and not whipping the egg whites.  Other than that, and a shortened cooking time, the recipe is exactly the same as the cake. 

I made a dark chocolate buttercream, just by adding some Hershey’s Dark Cocoa in the buttercream. I then topped them with a bit of Fleur de Sel. So good. I hope you make them and love them too.

Dark Chocolate Cupcakes

gluten free dark chocolate cupcakes

Yield: 16
Preparation time: 5min
Cook time: 20min
Ingredients:

• 225 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if not included in you flour mix
• 30 grams dark cocoa (I use Hershey's Special Dark)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 113 grams butter, room temperature
• ¾ cup sugar
• ¾ cup brown sugar
• ¼ cup oil
• 2 eggs
• ¾ cup buttermilk (non-dairy is fine, I used cashew milk + vinegar)
• 1 tablespoon vanilla extract
• ¼ cup strong instant coffee

Instructions:

1.Preheat oven to 350 F (175 C). Line Muffin tin with paper liners.

2. In a small bowl, mix together flour, xanthan gum if using, dark cocoa, baking soda, and baking powder.

3.Cream together butter and sugars.

4.Mix together the eggs, oil, buttermilk and vanilla.

5.Mix the batter together, alternating dry and wet ingredients, starting with adding a third of the flour mixture to the bowl. Combine. Add half of the wet ingredients. Combine. Add another third of the flour mixture and combine again. Add the other half of wet ingredients and then the rest of the dry, mixing after each.

6.Add the warm coffee, mixing to combine.

7.Fill paper liners 2/3 full and bake at 350 until done (about 20 minutes). A toothpick will come out without wet better.

8. Let cool in the pan 10-15 minutes then move to cooling racks to cool completely before icing.

Gluten Free Pumpkin Cupcakes

So it's pumpkin season, and I'm taking part enthusiastically this year. I don't usually like pumpkin, mostly because I haven't really given it a chance. I just wrote it off as gross after a really bad store-bought pumpkin pie. I made my first pumpkin pie this year for thanksgiving and actually liked it. Also I received a pumpkin from someone last week and I'm going to prepare it tomorrow which is really exciting for me because I haven't done so before. Do you make your own pumpkin puree?

I brought these to my parents going away dinner a few weeks ago and everyone there liked them.  It really makes me so happy to come up with gluten free replacements for everything I used to eat, even when things like a cupcake aren't things I'd eat everyday.  There is such comfort in knowing I can make them whenever I want, and that they will taste just as good as one made with wheat flour. 

Yes, this post is picture heavy, because of course these cupcakes tasted good, but look how CUTE they are too! Perfect for bringing out to an event.

For these cute cupcakes, I used tinned pumpkin. And I topped them with a cinnamon cream cheese buttercream icing, but they are just as good without icing. I hope you try them and like them.

Gluten Free Pumpkin Cupcakes

Pumpkin Cupcakes

Prep Time: 10 minutes

Cook Time: 18-20 minutes

Yield:16-18 cupcakes

Ingredients:

• 280 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if your mix doesn’t include it
• 1 ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 113 grams butter, at room temperature
• 1 cup sugar (or coconut sugar, xylitol, or ½ cup truvia)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (canned)
• ½ cup milk with ½ teaspoon vinegar (or half cup buttermilk)

Instructions:

1. Preheat oven to 325 and line muffin tin with paper cups.
2. Combine dry ingredients in a small bowl.
3. Cream together butter and sugar until very light in color and fluffy.
4. Add eggs one at a time, and mix to combine.
5. Add vanilla, pumpkin and milk and mix again.
6. Add dry ingredients, half at a time, mix until flour is incorporated.
7. Fill muffin cup with batter, just over halfway.
8. Bake until done (about 20 minutes). Check for doneness with a toothpick – they are done if the toothpick comes out with a few crumbs, no wet batter.
9. Let cool, and then serve as is, or top with icing for a sweeter treat. In the photos, I topped them with cinnamon cream cheese buttercream.

Vanilla Cupcakes with Maple Glaze (Gluten Free)

Cupcakes. I started making cupcakes a few years ago when I still ate wheat and was still turning into a good cook and baker. Just as I was starting to get pretty good at cupcakes, I couldn't eat them anymore. At least not how I knew them.  And a good gluten free cupcake has been hard to find for me.  I've sampled lots of recipes but this one I liked. (Along with a few others from upcoming posts. I have a long list of recipes I am going to try out still. I made myself a gluten free flour mix today, and I'm going to develop my own cupcake recipe over the next few weeks.)

A cupcake is a good size portion for dessert for me. And the flavor possibilities are endless. Plus they are cute.

So cute.

These ones are from here.  (There is no oven temperature listed in this recipe. I baked at 350)

I topped them with a maple glaze that I had made for some donuts. Yum.

What's your favorite cupcake flavor?

If you have a recipe you love for cupcakes please share in the comments.  I think an autumn inspired cupcake is in store for me this week.