Photo: Oxmoor House
Hands-on Time
16 Mins
Total Time
1 Hour 36 Mins
Yield
Serves 12 (serving size: 1 cupcake)

These cocoa-laden cupcakes make a delightful surprise for gluten-free chocoholics. Sour cream gives the cupcakes a moist and dense texture, leaving you more satisfied with each delicious bite.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, and next 4 ingredients in a bowl; stir with a whisk.

Step 3

Place sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Gradually add flour mixture, beating at low speed until smooth (batter will be very thick).

Step 4

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups (cups will be almost full). Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Step 5

Combine powdered sugar, 2 tablespoons butter, milk, and 1/2 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until blended. Increase speed to medium; beat until smooth. Spread frosting over cupcakes.

Gluten-Free Baking

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