We have a recipe for chocolate cupcakes that food scientists have perfected for you! That means, celiac disease sufferers and gluten intolerant folk, your chocolatey treat will taste great without causing discomfort and regret. Well, any greater regret than you might have after plowing through half a dozen cupcakes. We have made these so many times and they always come out so moist and delicious.
Gluten-Free Chocolate Cupcakes
Usually the smell of cakes and cookies wrecks your special time of year. But not anymore! Share this gluten-free recipe for chocolate cupcakes with your loved ones and smile anytime celebration is called for!
- 1 1/2 cups all-purpose gluten-free flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum**
- 4 eggs
- 1 1/4 cups sugar
- 2/3 cup sour cream
- 1 cup milk
- 2 teaspoons vanilla extra
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 12 cup muffin pains or line with paper baking cups.
- In a medium bowl, stir together the gluten-free flour, cocoa, salt, baking soda, baking powder, and xanthan gum.
- In a separate bowl, beat the eggs, sugar, sour cream, milk, and vanilla. Stir in the dry ingredients until smooth.
- If you want, add chocolate chips or other additional items here.
- Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
- Cool in the pan set over a wire rack.
- When cool, arrange the cupcakes on a serving platter.
**Why We Use Xanthan Gum In A Lot of Gluten-Free Baking
The big factor missing from gluten-free flour is the binding nature of gluten itself. Normally, that binding factor provides stickiness and elasticity to the batter you’re making. Since gluten’s out, we lean heavily on xanthan gum to jump in as a substitute and save the day. It becomes the binding agent.