Everyone should have a good chocolate cupcake recipe in their arsenal, even in the gluten free world.
The first secret for the best chocolate cupcakes is...COFFEE! That's right! Adding instant coffee creates a richer, deeper chocolate flavor. For a true coffee flavor you would need to add a much larger amount of instant coffee or espresso powder. Next, by using cocoa powder (I always use dark) AND melted chocolate chips- we will have an even DEEPER chocolate flavor!
For the icing- a mix of butter, coconut oil/shortening, and cream cheese truly gives the best flavor and texture! Trust me!
Gluten and fat help to create this structure. So, creating light and fluffy cupcakes in the gluten free world is a bit trickier. For a lighter texture, whip the egg whites and gently fold into the batter.
There could be a few reasons for this. First, if air is beaten into the batter too quickly or vigorously, it may result in some sinking. The problem could also occur if there is not enough fat or too much leavening. For best results- butter, eggs, and sugar can be beaten longer; however, flour and any mix-ins require a more gentle stir.
With simple ingredients, these gluten free chocolate cupcakes will quickly become your favorite!
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