Chocolate/Chocolate Chip Cupcakes
When Jen first suggested that we enter the virtual cupcake competition at gourmetgirlmagazine.com I was a bit skeptical. I still consider myself a newbie to gluten-free baking and I’m not quite ready to enter my gluten-free recipes into baking competitions. But Jen is a cooking and baking addict, and a very persuasive one. Eventually I found myself folding. We decided to enter one of our best gluten-free recipes: our chocolate/chocolate chip cupcakes. Actually the name is a bit misleading. It’s really a chocolate/white chocolate chip cupcake, but that name just doesn’t sound quite as a catchy. The recipe is a take on the eggless chocolate cake I posted last week. But when I converted it to a gluten-free recipe about a half a year ago Jen suggested I add white chocolate chips. Boy was she right! The white chocolate chips added moisture that the cake lacked and created a certain delicious gooeyness (the good kind – the kind you get when you eat that half melted hershey’s kiss that has been sitting in your pocket for two days). It also added a hint of vanilla flavor to the otherwise overwhelming chocolate taste. The combination is quite unforgettable. I had to physically pull my children away from the cupcake tins. Eventually I gave in.
Here is the recipe:
1 cup of sweet rice flour
1/2 cup of corn flour
1/2 tsp. xantham gum
1 cups of sugar
1/4 cup of cocoa
1 tsp. baking soda
3/4 tsp. salt
1 tbl. vinegar
1 tbl. vanilla
1 cups of water
1/2 cups of oil
3/4 bag of gluten-fee white chocolate chips
Mix the flours with the dry ingredients. Slowly add the wet ingredients and mix for approximately two minutes until well blended. Mix in 1/2 bag of white chocolate chips by hand. Spoon batter into cupcake tins. Sprinkle tops with the rest of the white chocolate chips. Bake for 25 minutes. Tastes incredible when warm!
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Wonderful entry for those who are or aren’t facing gluten issues. Good luck!