yummy chocolate cupcakes

13 Feb

Toot-toot, I’m tootin’ my own horn. These cupcakes turned out awesome…

Gluten Free Chocolate cupcakes

For Hondo’s birthday party I made 5-dozen mini chocolate cupcakes. For every kid invited by Hondo comes 1-2 parents and sometimes a sibling…

I doubled the chocolate cake part of my favorite black bottom cupcake recipe and made chocolate buttercream from The Joy of Cooking (not for the faint of heart). Here is the recipe if you care (or dare), after the break…

 The cake

  • 2 cups gluten free pantry all purpose flour
  • 1 cup rice flour
  • 2 cups sugar
  • 14 tablespoons cocoa 
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup oil 
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • Preheat oven to 350 degree. Fill your mini-muffin tins with paper liners.
  • Combine the flours, sugar, coca powder, baking soda and salt in a mixing bowl.
  • Create a well in the dry ingredients and pour in the water, oil, vinegar and vanilla. Mix until smooth.
  • Bake in preheated oven for 15 minutes or until cupcakes hold their shape. Cool in the muffin tins for about 20 minutes before turning out and cooling on racks.

    The Frosting

    Have all your ingredients at room temp, combine in a saucepan stirring over medium heat until the mixture begins to simmer:

    1 cup sugar

    ½ cup water

    ¼ t cream of tartar

    stop stirring, cover and simmer for 2 minutes to dissolve the sugar. Uncover and cook until the syrup registers 238° on a candy thermometer… or 220° for a couple of minutes on a meat thermometer (I don’t have a candy thermometer). Meanwhile fill a big skillet with 1″ water and bring to a simmer.

    Now, in your stand mixer, or a hand mixer with a stainless bowl beat on high speed until thick and pale yellow:

    2 large eggs

    Just before the syrup is ready begin to beat the eggs on medium, then slowly pour the syrup in a thin steady stream into the eggs. Now place the bowl in the simmering water and whisk  constantly until the mixture reaches 160°. Remove from heat, wash the beaters, put your bowl back on the stand mixer and beat until it cools to room temperature and add:

    3 sticks butter (!)

    beat until the buttercream is smooth & spreadable, then you can add your flavor, a teaspoon of vanilla or mint or liqueur or what I did: melt 8 oz. semi sweet chocolate chips with 4 T water in the microwave, checking it every 30 seconds & stirring. Let it cool to lukewarm and then gently fold it into the buttercream. Pipe it onto your cupcakes. Seriously, a cheapo cake decorating kit from the craft store is totally worth it. Especially if you are going to geek out on some serious pastry recipes. If you worked that hard on the frosting it ought to look as profesh as it tastes, right?

    1,000,000 calories from fat I’m pretty sure. Luckily I only used half of the frosting and froze the rest. The cupcakes were tiny too, so with the frosting they averaged about 20 carbs. And the blueberries tasted delicious.


    One Response to “yummy chocolate cupcakes”


    1. gluten-free layer cake « Fashion Blood - April 6, 2011

      […] pics, this was Hondo’s family birthday party at my mom’s house. I used the leftover chocolate buttercream for the filling in the cake and made Joy of Cooking’s chocolate satin frosting for the […]

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