Gluten Free Chocolate Cupcakes Recipe - Allrecipes.com
Gluten Free Chocolate Cupcakes Recipe
  • READY IN 35 mins

Gluten Free Chocolate Cupcakes

Recipe by  

"A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake."

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
  2. In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Kitchen-Friendly View

Footnotes

  • Editor's Note
  • Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2011

The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing

 
Most Helpful Critical Review
Jul 01, 2008

Not a bad flavor for gluten free but the texture was way too chewy and a bit dry. I was looking for a good chocolate cake recipe to use for birthdays. Even with icing I was disappointed. I ended up using them as a shortcake with fruit and whip cream to really get them down.

 

15 Ratings

Feb 09, 2011

DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.

 
Sep 30, 2010

I havent made this, but I was reading the ingred list and wondered, how about buttermilk instead of the milk and sour cream? Buttermilk makes cakes SO nice and moist! But the recipe looks like a good one!

 
Jun 07, 2010

I found this to be a very easy recipe to make compared to some gluten free recipes. It has good flavour and they turned out great.

 
Oct 29, 2010

one word: amazing

 
May 14, 2012

I made this in a 9 x 11 pan for my daughter's 35th birthday. She has celiacs disease so we have to be very careful with ingredients. This cake turned out beautifully. Raves all around and no one thought it was gluten free flour.

 
Dec 15, 2011

verygood base recipe for creating lava cakes filled with nutella

 

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Nutrition

  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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