Gluten Free Chocolate Cupcakes

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Not many gluten free baked goods taste “right” but this recipe from Oui Chef Network is so delicious, I might just be convinced to eat gluten free.  The cake is dense and moist with a nice dark chocolate flavor.  The creamy peanut butter frosting is the perfect topping for a rich and decadent dessert.

Gluten Free Chocolate Cupcakes


for the cupcakes:

  • 1 3/4 cups brown rice flour
  • 3/4 cup garbanzo bean or chestnut flour, sifted
  • 1 1/3 cups cocoa powder, sifted
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons sea salt
  • 1 cup EVOO or canola oil
  • 2 cups water
  • 2 cups maple syrup

for the frosting:

  • 1 cup creamy peanut butter
  • 2 sticks unsalted butter, softened
  • 3-4 cups powdered sugar (depending on what consistency you want)
  • 1 tablespoon milk (or more if needed)



for the cupcakes:

  1. Heat the oven to 350℉ and set 2 racks in the lower and middle positions.
  2. Line 2 cupcake pans with 24 paper liners, set aside.
  3. Combine the brown rice flour, garbanzo bean flour, cocoa powder, baking soda, and salt in a large bowl, whisk to evenly incorporate the ingredients.  In a separate large bowl, combine the oil, water and maple syrup.  Slowly whisk the flour mix into the liquids and mix until well combined.
  4. Transfer the batter to a large liquid measuring cup and pour it (yes, its very runny) till each cup is 3/4 full (you will likely have a little batter leftover).  Place the pans in the oven and cook 15-18 minutes, until a toothpick inserted in the center of the cakes comes out with just a few cooked crumbs attached.  Rotate the pans between the racks half-way through cooking to ensure even cooking between them.
  5. Let the cupcakes cool completely in the pans, then remove them to a cooling rack for frosting.


for the frosting:

  1. In the bowl of an electric mixer, beat the butter and peanut butter with a paddle attachment until creamy and smooth.  Add 3 cups of the powdered sugar and beat on low to incorporate.  Add the milk and beat on medium-high until light and fluffy.  Check for taste and consistency, adding more sugar to thicken the frosting for spreading on the cakes with a spatula, or thinning it with a little more milk if needed to achieve a loose enough consistency to pipe the frosting onto the cakes.  You make the call!

Yield 24 cupcakes



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