Gluten Free Chocolate Cupcakes with sliced almonds and chocolate chips on top are scrumptious. Avoid lots of fat and butter by skipping the frosting and topping your cupcakes with sliced almonds and chocolate chips.
Terrific Gluten Free Chocolate Cupcakes. No Need To Frost.
Hi. It’s Lois at Recipe Idea Shop, telling you about some super simple, homemade Gluten Free Chocolate Cupcakes. So good! And since May is “Eat Dessert First Month,” why don’t you have some this weekend?
This is a simple recipe, based on My Favorite Chocolate Cake recipe. Sprinkling a little sugar on the top of the cupcake keeps the almonds and chips from sinking to the bottom of the cupcake while cooking. If you want to keep your chips from sinking to the bottom while cooking,
there’s another trick you can use. Simply bake the cupcakes for about 5 minutes, then add the chips to the top. They will stay where you put them!
How the Recipe Came About
Awhile ago my granddaughter Amelia stayed over night. The next morning she and I made cupcakes. When I pulled everything together, I found that I had no white flour, but we wanted to make cupcakes. I did have some brown rice flour, though, so I substituted that and that made them gluten-free! I had to add more of the rice flour to get the right consistency, however. These turned out well.
Alternatives to Brown Rice Four
I have since discovered Bob’s Red Mill Gluten Free All Purpose Baking Flour (this one has a little stronger flavor because the base flour is chickpea flour) and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (I like this one best). Excellent gluten free flours, and they substitute well for wheat flour, one-for-one (one cup = one cup).
Gluten Free Chocolate Cupcakes Recipe
Gluten-Free Chocolate Cupcakes
- 1 1/2 cups sugar
- 2 eggs slightly beaten
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 1/2 cup sweet milk
- 3 cups brown rice flour
- 1/2 cup cocoa
- 2 1/4 level teaspoons soda
- 1 cup boiling water
- 24 large cupcake paper liners
- 1/2 cup sugar
- 1/2 cup mini chocolate chips
- 1/4 cup slivered almonds
- Mix sugar, eggs, salt, butter, vanilla and milk.
- Add flour a little at a time, mixing after each cup is added.
- Add cocoa and soda and mix. Dump in the boiling water and mix carefully.
- After the batter is smooth, ladle about 1/3 cup batter, filling 1/2 to 3/4 of the cupcake liner.
- Sprinkle the top of each cupcake with a little bit of sugar.
- Add a few slivered almonds and a few chocolate chips.
- Bake at 350F degrees for about 20 minutes (until a toothpick inserted comes out clean).
- Cool on cooling rack.
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Gluten Free Chocolate Cupcakes (with almonds and chocolate chips) Nutrition
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