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Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes

Name: Gluten Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cupcakes
Ingredients: 1 ½ cups white rice flour; ¾ cup millet flour; ½ cup unsweetened cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; 1 tablespoon baking powder; 1 teaspoon xanthan gum; 4 eggs; 1 ¼ cups white sugar; ⅔ cup sour cream; 1 cup milk; 2 teaspoons vanilla extract

Rating: 4.05 stars

20 Ratings
18 Reviews
6 Photos

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.

By ChristinaBunny

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Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

24 cupcakes

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

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Step 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.
Step 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.

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.

Nutrition Facts

Per Serving:

130 calories; protein 3g; carbohydrates 23.8g; fat 2.9g; cholesterol 34.6mg; sodium 234.8mg. Full Nutrition

Reviews (18)

Most helpful positive review

Marie-France

01/04/2011

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 Read More

Helpful

(58)

Most helpful critical review

Maggie

07/02/2008

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. Read More

Helpful

(82)

20 Ratings

5 star values: 10
4 star values: 6
3 star values: 0
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Maggie

07/01/2008

Helpful

(82)

Marie-France

01/04/2011

Helpful

(58)

SUZZANNA

02/09/2011

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. Read More

Helpful

(44)

aelfrida

09/30/2010

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! Read More

Helpful

(22)

SODABISCUIT

06/07/2010

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. Read More

Helpful

(21)

erinrobinson82

10/29/2010

one word: amazing Read More

Helpful

(14)

kpeiffer

05/14/2012

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. Read More

Helpful

(9)

Lisa Civitillo Blok

12/15/2011

verygood base recipe for creating lava cakes filled with nutella Read More

Helpful

(7)

coachgrg

07/12/2013

I made this recipe for my wife today. I used brown rice flour and garbanzo bean flour for the millet(that's all I had) and they came out great. My wife absolutely loved them no frosting was necessary. Told me this is a KEEPER as a recipe. Thank you for the submission. Read More

Helpful

(3)

More Reviews

Back to Gluten Free Chocolate Cupcakes

All Reviews for Gluten Free Chocolate Cupcakes

- of Reviews

Gluten Free Chocolate Cupcakes

Servings Per Recipe: 24
Calories: 129.8

% Daily Value *

protein: 6 %

carbohydrates: 8 %

dietary fiber: 6 %

sugars:

fat: 5 %

saturated fat: 7 %

cholesterol: 12 %

vitamin a iu: 2 %

niacin equivalents: 7 %

vitamin b6: 4 %

vitamin c:

folate: 2 %

calcium: 7 %

iron: 5 %

magnesium: 6 %

potassium: 3 %

sodium: 9 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.