There are cupcakes that are chocolate only in name and color, and then there are real chocolate cupcakes, full of lingering flavor.
A couple of weeks ago, I got out one of the first recipes I wrote after starting to bake gluten & sugar-free, which was for chocolate cupcakes. I baked them and found that they were chocolate only in color. At the time, I must have been happy to have baked something that resembled a cupcake with decent texture and some sort of flavor. I laughed at myself as my memories and notes about the recipe all indicated success.
As my gluten & sugar-free baking skills have improved, so have my demands on flavor and texture. It’s always a joy for me to look back and see my growth. This journey of life has so many rewards and, for me, one of the biggest is learning and developing my potential, not just in the kitchen but in all areas of my life.
So, after many, many attempts here is my version of a cupcake that says chocolate. I must admit that I had frosting envy when I saw Karina’s perfectly piped edges on her Vegan Chocolate Cupcakes with Coffee. I’ve not yet found a substitute for powdered sugar that will give the same effect. Yet is the operative word…I’m determined. If you have any suggestions, I’d love to hear them.
Find more great food and inspriation at:
- Ann Kroeker’s Food on Friday
- Amy’s Finer Things Friday
- Foodie Friday at Designs by Gollum
- Recipe Swap at The Grocery Cart Challenge
- Friday Feasts at Momtrends
Update: 9/21/09 – This post is linked to Cupcake Tuesdays at Hoosier Homemade!
Ingredients
- 1 ounce unsweetened chocolate
- 1 ½ cup All-Purpose Gluten-Free Flour Mix
- 1/3 cup dutch-processed cocoa
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs, at room temperature
- ¾ cup agave nectar
- 3 tablespoons canola oil
- ½ cup low-fat buttermilk
- ½ cup warm water
- 1 teaspoon vanilla
- 1 teaspoon instant coffee
Instructions
- Preheat oven to 350 degrees F. Prepare a standard cupcake tin by greasing or using cupcake papers.
- Melt chocolate over a double boiler with water simmering. Once melted remove from heat.
- Combine gluten-free baking mix, dutch-processed cocoa, baking powder, baking soda, and salt. Sift and set aside.
- Beat eggs with an electric mixer on medium high speed until light and fluffy, about 2 minutes. Add agave and continue to mix until combined. Add oil, buttermilk, water, vanilla, and instant coffee, mixing until thoroughly incorporated.
- Add dry ingredients, reducing speed to medium-low and continue to mix. When almost smooth, add melted chocolate and incorporate thoroughly.
- Put ¼ cup batter into each cupcake tin and bake for 27 – 32 minutes, until a toothpick inserted in the cupcake comes out clean. Remove from oven and let them cool for 5 minutes and then immediately remove and leave on wire racks to cool completely.
Ingredients
- 2 tablespoons boiling water
- 1 teaspoon unflavored gelatin
- ½ cup organic all-vegetable shortening
- 8 ounces Neufchtel cheese (lower-fat cream cheese), at room temperature
- 8 ounces Mascarpone cheese, at room temperature
- 3 tablespoons light agave nectar
Instructions
- Set a pot of water to boil. Once water boils, carefully add 2 tablespoons of water to gelatin. Stir until dissolved. (If the gelatin doesn’t dissolve all of the way or if it sets a little while you’re working, just pop in the microwave.)
- Beat shortening on medium-high speed for 4 – 5 minutes, until light and fluffy. Add cream cheese, beating until fluffy, and then add Mascarpone, agave, and gelatin. Beat for 4-5 minutes, until fluffy.
- Cover and place in refrigerator for 30-45 minutes until frosting hardens slightly. Then, whip on high speed until smooth.
- Use it to decorate cupcakes and cakes when cold. It will hold its shape beautifully at room temperature. If it gets too warm, it’s hard to work with. Simply return it to the refrigerator, let it cool down, and beat it again until smooth.
Sharinskishe
posted on July 24, 2009 at 10:50 am
I loved reading about your progress. Step by step, analyze, improve, always doing your best at that stage. Keep up the wonderful work. I am sure you are helping many others in their quest for healthier eating.
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Amy Reply:
July 24th, 2009 at 9:36 pm
You’re so kind! Thanks for the encouragement. Sending a big hug!
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Mary
posted on July 24, 2009 at 10:53 am
These look unbelievably good, Amy. Thanks for sharing them with us.
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Amy Reply:
July 24th, 2009 at 9:36 pm
Hi Mary! Thanks for stopping by. They taste great, too – my hubby loves them.
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Jessica
posted on July 24, 2009 at 12:27 pm
If you put erythritol through a coffee grinder it makes a great powdered sugar. Mix it with a pinch of stevia for added sweetness.
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Amy Reply:
July 24th, 2009 at 2:51 pm
Jessica – I’m going to try that. Thanks for the tip!
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Kim, The Food Allergy Coach
posted on July 24, 2009 at 2:15 pm
I know exactly what you mean about having envy over Karina’s frosting…oh man! Here’s a recipe for vanilla frosting that my niece just tried and said it works well. Now we need to make it chocolaty…I’ll be working on that:
3 egg whites
2/3 cup of agave nectar
pinch of salt
1 teaspoon vanilla
Put the unbeaten egg whites, honey, and salt into the top of a double boiler over hot water. Beat with an electric beater on medium to high speed, while you bring the water to a boil. Continue to beat for 7 minutes, or until the mixture forms soft mounds. Remove from the heat, add the vanilla slowly and continue beating until frosting is stiff enough to hold it’s shape.
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Amy Reply:
July 24th, 2009 at 2:52 pm
Kim – Thanks so much for sharing that recipe. Egg whites are much easier to work with without any sugar. I’m going to give this a try and see how it goes.
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Katrina (gluten free gidget)
posted on July 24, 2009 at 2:44 pm
… i just died a little inside… These look A-MAZING!
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Amy Reply:
July 24th, 2009 at 2:53 pm
Hi Katrina…Thanks! I’m still working on the ice cream.
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Laura
posted on July 24, 2009 at 7:28 pm
What great recipes. Sugar and flour are deinite problems for me. When I don’t eat them I lose weight- when I do, I gain.
Enjoyed visiting,
Laura
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Amy Reply:
July 24th, 2009 at 9:37 pm
Laura, we must be cut from the same cloth. It’s a tough place to be but at least you have the awareness and can start to take the right action.
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Amanda
posted on July 25, 2009 at 12:15 am
Those look great! So, now if I wanted to do it, non-gluten free, would I just sub regular or whole wheat flour for the gluten-free baking mix?
Thanks!
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Amy Reply:
July 25th, 2009 at 7:30 am
Hi Miss Amanda,
So good to hear from you. Hope the shopping is going well…I did *better* this week but still nothing like you.
Yes, you can sub another flour if you’re going to use agave. Taking out the agave is a different story because it’s a liquid and you need to have the right liquid to dry ingredients ratio. If you take out the agave, increase the flour so you have a good cupcake consistency.
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darnold23
posted on July 25, 2009 at 9:01 am
These look delicious. I will give these a try the week my grandson is here for a visit. He loves helping me make and frost cupcakes, Beginning August 5, I will be hosting Crock Pot Wednesdays at diningwithdebbie.blogspot.com. I hope you will join me and, hopefully, share in the giveaways:) Mister Linky is up and waiting for your entry.
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Jen
posted on July 25, 2009 at 9:01 am
Oh heck yeah! I’m making these!
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Amy @ Finer Things
posted on July 25, 2009 at 9:49 am
I’ve never even heard of mascarpone! I learn so much here every time I visit.
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Amy Reply:
July 26th, 2009 at 8:15 pm
So glad that you learn something here – I always learn something from you, too.
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Gollum
posted on July 25, 2009 at 11:45 am
Just what I’ve been looking for! They look great!
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Amy Reply:
July 26th, 2009 at 8:18 pm
Hi Gollum & welcome! Thanks so much for stopping by and saying hello.
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erin
posted on August 6, 2009 at 6:50 pm
hi amy!
i just came across your blog.
i’ll definitely be back
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Amy Reply:
August 7th, 2009 at 2:23 am
Hi Erin & Welcome! So glad you found me and even happier that you have enjoyed my blog.
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Liz@HoosierHomemade
posted on September 22, 2009 at 7:45 am
Those look amazing! Thanks for linking up to Cupcake Tuesday!
~Liz
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Susie's Homemade
posted on September 22, 2009 at 11:13 am
Happy Cupcake Tuesday. Those look divine! I love how you have the recipes printable! Awesome:-)
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Allyson
posted on March 21, 2010 at 4:03 pm
so two weeks ago my friend(who has been s&g free with me for a few weeks)and i got together for the wknd and tried some of your recipes. THIS one was the one we couldn’t wait to try! i came across your website a few months ago and what really drew me in was the picture of the cupcake at the top! i LOVE baked goods and since i’ve been g&s free i’ve been missing them. but these are AWESOME!!! sooooo gooooood!
i just made my 2nd batch last friday, adding some applesauce to make em a little more moist, and they are the BEST! thanks for a great website, it’s been so helpful!!
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Amy Reply:
March 22nd, 2010 at 8:27 am
@Allyson, I’m glad you’re enjoying these…and so glad you’ve shared your spin. Hugs to you.
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Jen
posted on July 9, 2010 at 1:22 pm
Excited about this recipe. Question: is the coffee optional? Is it just for taste or is it important for the structure? I’m not a coffee fan, so I just don’t want it to taste like coffee.
thanks!
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Amy Reply:
July 9th, 2010 at 7:49 pm
@Jen, The coffee just enhances the chocolate flavor. You can’t taste it. It won’t be a problem at all if you omit it.
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Eliana
posted on July 23, 2010 at 3:43 pm
I just made these with honey and rice milk. They are absolutely delicious!
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Amy Reply:
July 30th, 2010 at 11:50 am
@Eliana, Thanks for sharing! I love them and am so glad that you do too. Hugs.
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Stacey
posted on August 9, 2010 at 10:36 pm
I am very excited to try the recipes. I was asked to make a wedding cake for my cousin and she has allergies to gluten and sugar.
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Erica
posted on October 6, 2012 at 12:33 am
I believe agave nectar contains a lot of sugar (fructose). Just what I’ve read in a book about quitting sugar.
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Amy Reply:
October 10th, 2012 at 10:42 pm
@Erica, Yes, it has fructose. I use unrefined sugars – no cane sugar products. I can’t eat any cane sugar but I can do coconut palm sugar, honey, agave, and some other sweeteners in moderation.
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