Gluten-Free Chocolate Cupcakes
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup unsweetened Dutch-processed cocoa
- 1/3 cup freshly brewed coffee
- 1 cup sugar
- 1/2 cup brown rice flour
- 1/4 cup amaranth flour
- 1/4 cup tapioca flour
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon fine salt
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
- Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl.
- Cover with plastic wrap and microwave on high until the butter melts, about 1 minute.
- Whisk to combine.
- Meanwhile, whisk the sugar, rice flour, amaranth flour, tapioca flour, baking powder, baking soda and salt in a large bowl.
- Beat the sour cream, vanilla and eggs in a small bowl.
- Whisk the hot cocoa mixture into the dry ingredients.
- Stir in the sour cream mixture just to combine (don't overmix).
- Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full.
- Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes (18 to 20 minutes for minis).
- Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.
- Cool on the rack completely.
- Decorate as desired.
unsalted butter, cocoa, freshly brewed coffee, sugar, brown rice flour, amaranth flour, tapioca flour, baking powder, salt, sour cream, vanilla, eggs
Taken from www.foodnetwork.com/recipes/food-network-kitchens/gluten-free-chocolate-cupcakes.html (may not work)