Although I wish I would have figured these out before Braelyn's birthday party, late is better than never. Plus Braelyn wasn't too sad that the cupcake experimenting continued well after her birthday. This kid has been eating chocolate cupcakes in one form or the other every night for dessert for the past two weeks. Ben, on the other hand, probably never wants to see another cupcake in his life. I pretty much make him taste test everything...multiple times...just to make sure. Haha!
Oh man, let me tell you one thing: never ever make chocolate chip cupcakes out of quinoa. I don't care how pretty the pinterest picture is or how much the baker tells you how divine they are. They aren't. They're disgusting in fact. Seriously people, let's just make desserts taste good. That's what they're for. They are NOT a dessert if you omit the sugar, take away the butter and remove the eggs. Let's just celebrate that there is a time for good fattening sugary food...even if it has to be gluten free!
These Chocolately Chocolate Cupcakes are delicious! No bitter aftertaste that some gluten free flours have, no grainy consistency and not a bit dry or crumbly. So throw on some workout clothes, get in a good sweat and then sit down, kick your feet up and EAT DESSERT!
Chocolately Chocolate Cupcakes
Ingredients:1 cup finely ground gluten free oat flour
1/2 cup potato starch
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
2/3 cup boiling water
2/3 cup (4 oz) bittersweet chocolate, coarsely chopped
1 1/2 sticks (12 tablespoons) salted butter, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sour cream, room temperature (I used light)
*Chocolate Sour Cream Frosting Recipe (1 1/2 sticks butter at room temperature, 4 1/2 cups powdered sugar, dash of salt, 1 teaspoon vanilla, 3/4 cup cocoa powder, 1/4 cup sour cream, 3-5 tablespoons milk)
Directions:
1. Preheat oven to 350 degrees and line two cupcake pans with liners. In a small mixing bowl sift together oat flour, potato starch, arrowroot starch, xanthan gum, baking soda and salt. Set aside.
2. Heat 2/3 cup of water to boiling. Add in the cocoa powder and stir to dissolve. While water is still warm add the coarsely chopped chocolate. Continue to stir until completely melted. Set aside to cool.
3. In a large mixing bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating 1 minute after each addition. Add vanilla and mix together.
4. Remove beaters from mixing bowl and perform last steps by hand. Add half of flour mixture to mixing bowl. Gently stir until combined. Add sour cream and stir until incorporated. Add remaining flour and stir until incorporated. Add melted chocolate and stir until just combined.
5. Fill liners 2/3 way full and bake one pan at a time for 23-25 minutes, rotating after 20 minutes, until tops bounce back with touch of finger and toothpick inserted into center comes out clean. Cool on cooling racks.
6. Make frosting by beating butter until light and fluffy. Add half of powdered sugar, salt and vanilla. Beat until combined. Add remaining sugar and sour cream. Beat until combined. Add cocoa powder and mix until combined. Add milk one tablespoon at a time to reach desired consistency. If you prefer a richer chocolatey flavor add more cocoa powder.
*This will make enough to frost all cupcakes in the traditional knife spreading fashion. If you are wanting to high pipe them you may need to double the recipe to have enough for all cupcakes.
7. Frost once cupcakes are cool and serve.
Makes about 32 cupcakes
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