Gluten Free Lower Fat Chocolaty Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
If you're looking for a slightly healthier treat, get ready for these Gluten Free Lower Fat Chocolaty Chocolate Cupcakes. They're sure to rock your world...and your party!
Author:
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
  • For the cupcakes:
  • 1 stick butter, room temperature
  • 1½ cups sugar
  • 1 large egg
  • ½ cup applesauce
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon xanthan gum*
  • ½ cup cocoa powder
  • 1 cup white rice flour*
  • ¾ cup brown rice flour*
  • ⅓ cup tapioca starch*
  • 2 tablespoons cornstarch*
  • ½ cup chocolate chips, melted
  • ½ cup sour cream
  • ½ cup milk
  • ¾ cup water
  • For the frosting:
  • 1 stick butter, room temperature
  • 2¾ cups powdered sugar
  • ⅔ cup cocoa powder
  • ¼ cup milk
  • 3 tablespoons sour cream
  • ½ teaspoon vanilla
  • splash of almond extract
  • dash of salt
Directions
  1. Preheat oven to 350 degrees. Line muffins tins with paper liners and set aside.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add egg and mix until smooth. Add applesauce, vanilla, and almond extract and mix until smooth.
  3. In a separate smaller mixing bowl, sift together salt, baking powder, baking soda, xanthan gum, cocoa powder, white rice flour, brown rice flour, tapioca starch, and cornstarch. Add half of dry ingredients into applesauce mixture and mix until smooth.
  4. Add milk and sour cream into batter and mix until smooth. Add remaining dry ingredients and mix on low until well incorporated. Add water and mix on low until smooth.
  5. In a small microwave safe bowl, heat chocolate chips on high for 40 seconds. Remove and stir until melted and creamy. Pour into batter and fold with spatula until fully incorporated. Mix on low for an additional minute, scraping down sides as needed.
  6. Fill cupcake liners ⅔ way full with batter. Bake at 350 degrees for 22-25 minutes or until tops are crackled and bounce back at the touch of a finger and toothpick inserted into center comes out clean with few moist crumbs.
  7. Allow cupcakes to cool in tins on a cooling rack for 5 mins. Remove from tins and continue cooling on racks until completely cooled.
  8. While cupcakes are cooling, begin making frosting. In a large bowl, cream together butter and 2 cups of powdered sugar. Add milk, sour cream, vanilla, and almond extract and mix until smooth. Add additional ¾ cup of powdered sugar, cocoa powder, and salt and mix until smooth, scraping down sides as needed. Add additional powdered sugar or milk to achieve desired consistency.
  9. Store cupcakes in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Notes
*You may substitute 2 cups plus 2 tablespoons of your own gluten free flour blend if desired. Omit xanthan gum if your flour blend already contains it.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-lower-fat-chocolaty-chocolate-cupcakes/