I altered one of my favorite spicy chocolate cupcake recipes for my friend, who is intolerant of gluten. She loved it! Now I'm sharing it with my Allrecipeeps! Allow cupcakes to cool completely before frosting.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.

  • Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Cook's Note:

Cinnamon buttercream is my preferred frosting for these cupcakes, but you could do spicy chocolate, plain chocolate, or vanilla frosting, too.

Nutrition Facts

194 calories; protein 2.8g; carbohydrates 25.9g; fat 9.2g; cholesterol 51.7mg; sodium 82.2mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
12/30/2018
Great but dry andy mouth was engulfed in hellfire Read More
(1)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/30/2018
Great but dry andy mouth was engulfed in hellfire Read More
(1)
Rating: 4 stars
05/07/2017
These cupcakes were sweet at first and spicy at the end Read More
(1)
Rating: 3 stars
03/08/2021
Flavor was good, I left out the cayenne though. However, they were dry Read More
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Rating: 4 stars
06/30/2020
Great for chocolate fix! I’m on an elimination diet for BF, so dairy-free and gluten-free at the moment...used coconut oil (plus a little extra) in place of butter, and used almond milk. Also, used 1.5 tsp coffee grounds instead of cinnamon and cayenne because I wasn’t looking for heat, just chocolate. They are a little dry, especially second day (stored in fridge). But frosting on top helps, and warming for 30 sec in the microwave makes a big difference. Will make again, thank you!! Read More
Rating: 5 stars
05/26/2020
I had been looking for a unique cupcake recipe, that involved Coco. This recipe was absolutely delicious. Couple changes..subbed arrowroot powder for egg... Olive oil for butter. All good 'cept it did not rise well. Oh! My mouth? Was an inferno!!!! Delightful recipe tho :) Read More
Rating: 5 stars
12/31/2018
Still fairly new to baking with rice flour but I had a a lot that needed to be used so I tried my hand at this. I also had some plain low-fat yogurt to use up so I subbed it for the milk. I used some leftover cream cheese frosting on top of the cupcakes. Added a few almonds to half of the batch in the last five or so minutes of baking. Could have been a tad more moist but I still thoroughly enjoyed them. Read More
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Rating: 4 stars
03/13/2017
5-star flavor for sure. The only issue I had was that they are very dry. The recipe is spot on though. Exactly three Tbsp of batter per muffin (I used an ice cream scooper) and exactly 18 minutes in the oven. I followed the ingredients perfectly. I sifted the dry ingredients twice before adding to the butter/sugar mixture. Next time I'll add an extra egg. My husband thought they were too spicy but I thought they were fine. I'm even considering adding a pinch more cayenne next time. If you don't care for things too spicy I suggest you reduce the amount written. Thank you for the recipe. Read More