Gluten-Free Chocolate Cupcakes

My granddaughter Amelia stayed over night on Friday. Saturday morning she and I made cupcakes. When I pulled everything together, I found that I had no white flour, but we

Our little chocolate girl, Amelia.

Our little chocolate girl, Amelia.

wanted to make cupcakes. I did have some brown rice flour, though, so I substituted that and that made them gluten-free! I had to add more of the rice flour to get the right consistency, however.

chocolate cupcakes

The almonds and chocolate chips substitute for high-fat frosting, and they are delicious!

Chocolate Cupcakes
Makes 24

1 & 1/2 cups sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
1/2 cup sweet milk
3 cups brown rice flour (for white flour, use 2 cups)
1/2 cup cocoa
2 & 1/4 level teaspoons soda
1 cup boiling water
24 large cupcake paper liners

1/2 cup sugar
1/2 cup mini chocolate chips
1/4 cup slivered almonds

Mix sugar, eggs, salt, butter, vanilla and milk. Add flour a little at a time, mixing after each cup is added. Add cocoa and soda and mix. Dump in the boiling water and mix carefully. After the batter is smooth, ladle about 1/3 cup batter, filling 1/2 to 3/4 of the cupcake liner. Sprinkle the top of each cupcake with a little bit of sugar. Add a few slivered almonds and a few chocolate chips. Bake at 350F degrees for about 20 minutes (until a toothpick inserted comes out clean). Cool on cooling rack.

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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