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.
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Ingredients
- 2.1 ounces sweet white sorghum flour (about 1/2 cup)
- 1.15 ounces brown rice flour (about 1/4 cup)
- 1.05 ounces tapioca flour (about 1/4 cup)
- 1/2 cup unsweetened cocoa
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup fat-free sour cream
- 1/2 teaspoon vanilla extract Cooking spray
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon 1% low-fat milk
- 1/2 teaspoon vanilla extract
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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.
See more at: MyRecipes
