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!
- 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
- 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.
- 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
- 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.