Gluten Free Chocolate Cupcakes

A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.


Desserts · Cakes · Cupcake Recipes · Chocolate


Prep Time: 15 mins
Cook Time: 20 mins
Servings: 24
Total Time: 35 mins
Yield: 24 cupcakes

Ingredients

Ingredients List

  • 1 ½ cups white rice flour

  • ¾ cup millet flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 tablespoon baking powder

  • 1 teaspoon xanthan gum

  • 4 eggs

  • 1 ¼ cups white sugar

  • ⅔ cup sour cream

  • 1 cup milk

  • 2 teaspoons vanilla extract


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

  2. In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.

  3. 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.

Editor's Note

Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.


Nutrition Facts (per serving)

Nutrition Facts
130 Calories
3g Fat
24g Carbs
3g Protein


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