Gluten-Free Chocolate Cupcakes

Gluten-free chocolate cupcake heaven. Yep. Devil's Food style goodness with a little twist... mocha frosting. If you don't care for the taste of coffee, use rice milk or coconut milk in the batter in place of the coffee and make a vanilla, coconut, or chocolate flavored icing.

Gluten-Free Chocolate Cupcakes

Ingredients:

3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda

1 teaspoon gelatin or xanthan gum
1 cup warm coffee (not too hot or it will make the starch gluey)
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water
3 tablespoons organic canola or coconut oil
2 teaspoons bourbon vanilla extract1/2 teaspoon light tasting rice vinegar

For The Coffee Icing:
2 cups confectioner's (powdered) sugar
2-3 tablespoons Spectrum Organic Shortening or vegan margarine
2-4 ounces cold coffee, as needed1 teaspoon bourbon vanilla

Instructions:

1. Preheat the oven to 350ºF. Line a 12-cup cupcake pan with parchment or paper liners. Whisk together the flours and dry ingredients.

2. Add in the coffee, egg replacer, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth. Using an ice cream scoop, plop the batter into the cups and smooth the tops.

3. Bake in the center of a preheated oven till done- about 20 minutes or so.Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy). Frost when completely cooled.

4. For the icing: begin with the least amount of liquid, then beat the sugar to incorporate the shortening, coffee and vanilla. if you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.

5. Chill the frosting before using it. I chill it, covered, for roughly an hour.Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Additional Info:

Cook time: 1 hour, total

Yield: 12 Cupcakes

Notes on gluten-free vegan batter: gluten-free vegan batters are a tad different than wheat and white flour batters. They are stiffer at first, then stretch and get sticky as the xanthan gum and egg replacer do their thing.

If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.

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