For those of you who follow our recipes, you know that our family loves chocolate. We worked very hard on perfecting a gluten free chocolate cupcake. Our recipe is part research, part testing and part kid approval. Finding the right balance of chocolate, sweet and rise proved a daunting task. But we think our seriously good chocolate cupcakes win first prize!
What’s our Secret?
Flour Farm Organic Gluten Free Flour Blend is the first ingredient to make our cupcakes special. This recipe also calls for the addition of artisan chocolate, both bittersweet and semisweet. Also, we add bakers coffee emulsion to the list of extracts to give each little cupcake heightened flavor. Sour cream contributes to the moist, tender crumb. Acacia powder adds fiber and enhances mouthfeel. For more information about why we use acacia powder/fiber, click here.
Frost these little beauties with your favorite topping. Keep it simple to enjoy the flavor of the chocolate. Serious Eats published an easy cream cheese frosting that uses cane sugar instead of powdered sugar. I adapted the recipe and only use a fraction of the sugar called for. Our cupcakes are sweet enough.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
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Recipe Inspiration: Chocolate Birthdays!
Photos by DuPree Production
Flour Farm Chocolate Cupcakes
Equipment: Digital scale (preferred), 12 cup muffin pan, Double boiler or large liquid measuring cup, Blender or whisk, Measuring cups and spoons, Mixing bowls (m,l), Ice-cream or cookie scoop (optional), Hand blender, Cooling racks, Cupcake paper liners
Substitutions: Do you need suggestions to substitute an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Prepare double boiler, and set heat to medium low (if using)
- Adjust oven rack to middle row
- Line muffin wells with grease-proof cupcake liners (if using) or spray with no-stick spray
Choose Gluten Free, Non-GMO & Organic ingredients.
- 89 ml (3 fl. oz) Oil – we use Sunflower Oil (1/2 C + 2T)
- 43g (1.5 oz) Bittersweet Baking Chocolate – broken into pieces or chopped
- 43g (1.5 oz) Semisweet Baking Chocolate – broken into pieces or chopped
- 113 g (4 oz) Flour Farm Organic Gluten Free Flour Blend
- 1 1/2 tsp Aluminum Free, Double Acting Baking Powder (7g)
- 1/2 tsp Baking Soda (2g)
- 1/2 tsp Xanthan Gum (1.5g)
- 1/8 tsp Ascorbic Acid (pinch of Vitamin C powder – optional)
- 2 Large Pasture Raised Eggs (100g)
- 1 tsp Pure Vanilla Extract (5g)
- 1 tsp Bakers Coffee Emulsion (5g)
- 100g (3.5 oz) Light Brown Sugar (1/2 C)
- 55g (2 oz) Cane Sugar (1/4 C)
- 115g (4 oz) Sour Cream (1/2 C)
Please read the prep note above before beginning. Thank you!
Step 1: Place oil and chocolates in a microwave safe measuring cup or bowl. Alternatively, add to the top of a prepared double boiler. If using the microwave, heat for 30 seconds at a time then stir until chocolate has melted. It usually takes about 1 minute 30 seconds for our microwave, but we use large chunks of chocolate. If using a double boiler, mix frequently to avoid scorching. When melted, remove from heat and set aside to cool.
Step 2: Whisk together dry ingredients in a medium bowl.
Step 3: In a large bowl, beat together the wet ingredients with a hand blender for one minute.
Step 4: Add the cooled chocolate mixture and beat until incorporated. Add dry ingredients and whisk until blended.
Step 5: Use a scoop (we use a red scoop #24, 1 1/3 ounce,) to fill cupcake wells 1/2 full. Be careful not to overfill or your cupcakes will fall in the middle.
Step 6: Bake in a preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.
Step 7: Remove from the oven and place on a cooling rack until you can easily remove cupcakes from the pan. Continute to cool completely before frosting.
To store: Loosely cover cupcakes and store in refrigerator for up to two days or store in an airtight container on the counter for up to one day.
The nutrition information provided below is for the recipe as written.
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 11g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Gluten Free Chocolate Cupcakes