Gluten Free Chocolate Cupcakes
My family loves chocolate. For those of you who support our work and enjoy our recipes, you are familiar with our attempts to enlighten the world with gluten free chocolate eats. We worked very hard on perfecting this seriously good, gluten free chocolate cupcake recipe. Our delicious little cakes materialized after much research, A LOT of taste testing and sealed with kid approval. Finding the right balance of chocolate, sweet and rise proved a daunting task. All that tasting was worth the effort. We think our chocolate cupcakes win first party prize!
What’s our Secret?
Flour Farm Organic Gluten Free Flour Blend is the first ingredient to make our chocolate 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. If you can’t find coffee emulsion, substitute 1/2 tsp of espresso powder. 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.
Seriously Good Frosting
Frost these little beauties with your favorite topping. Keep it simple to enjoy the flavor of the chocolate. Our cupcakes are sweet enough! To try our gluten free, lightly sweet version of whipped cream and cream cheese frosting, click on this link. We adapted it from a recipe by the lovely and talented Ms. Stella Parks who published the original Fast and Easy Cream Cheese Frosting recipe online for Serious Eats.
Please let us know how your gluten free Chocolate Cupcakes turned out! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions
Flour Farm Seriously Good Chocolate CupcakesPrint
It’s time to party, gluten free style with these seriously good Chocolate Cupcakes. This recipe uses both bittersweet and semisweet baking chocolate as well as Bakers Coffee Emulsion to add layers of richness to these delightful little cakes.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 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 C + 2 tsp spoon & level)
- 1/2 T Acacia Powder/Fiber (4g)
- 1 1/2 tsp Aluminum Free, Double Acting Baking Powder (7g)
- 1/2 tsp Baking Soda (2g)
- 1/2 tsp Xanthan Gum (1.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 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 (packed 1/2 C)
- 55g (2 oz) Cane Sugar (1/4 C)
- 115g (4 oz) Sour Cream (1/2 C)
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
Before You Dive In – Prep: Please read!
- Bring eggs to room temperature (preferred)
- Melt chocolate and blend with oil, see Step 1 below
- 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. Try our non-stick Goop.
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 an electric or stand mixer 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. Continue 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 using full fat, organic sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cupcakes
- Method: baking
- Cuisine: American
- 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
For more sweet, gluten free recipes by Flour Farm, click on this link!