Chocolately Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Meet the glorious Chocolatey Chocolate Cupcake. This has such a moist and tender texture without the aftertaste that some gluten free products have. These taste wonderful with my Chocolate Sour Cream Frosting.
Author:
Recipe type: Dessert
Serves: 28
Ingredients
  • 1 cup plus 1 tablespoon finely ground gluten free oat flour
  • ½ cup plus 1 tablespoon potato starch
  • ½ cup arrowroot starch*
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cocoa powder
  • ⅔ cup boiling water
  • ⅔ cup (4 oz) bittersweet chocolate, coarsely chopped
  • 1½ sticks (12 tablespoons) salted butter, room temperature
  • 1½ cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, room temperature (I used light)
  • **Chocolate Sour Cream Frosting Recipe (1½ sticks butter at room temperature, 4½ cups powdered sugar, dash of salt, 1 teaspoon vanilla, ¾ cup cocoa powder, ¼ cup sour cream, 3-5 tablespoons milk)
Directions
  1. Preheat oven to 350 degrees and line two cupcake pans with liners. In a small mixing bowl sift together oat flour, potato starch, arrowroot starch, xanthan gum, baking soda and salt. Set aside.
  2. Heat ⅔ cup of water to boiling. Add in the cocoa powder and stir to dissolve. While water is still warm add the coarsely chopped chocolate. Continue to stir until completely melted. Set aside to cool.
  3. In a large mixing bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating 1 minute after each addition. Add vanilla and mix together.
  4. Remove beaters from mixing bowl and perform last steps by hand. Add half of flour mixture to mixing bowl. Gently stir until combined. Add sour cream and stir until incorporated. Add remaining flour and stir until incorporated. Add melted chocolate and stir until just combined.
  5. Fill liners ⅔ way full and bake one pan at a time for 23-25 minutes, rotating after 22 minutes, until tops bounce back with touch of finger and toothpick inserted into center comes out clean. Cool on cooling racks.
  6. Make frosting by beating butter until light and fluffy. Add half of powdered sugar, salt and vanilla. Beat until combined. Add remaining sugar and sour cream. Beat until combined. Add cocoa powder and mix until combined. Add milk one tablespoon at a time to reach desired consistency. If you prefer a richer chocolatey flavor add more cocoa powder.
  7. Frost once cupcakes are cool and serve.
Notes
*Can use tapioca starch in place of arrowroot starch
**This will make enough to frost all cupcakes in the traditional knife spreading fashion. If you are wanting to high pipe them you may need to double the recipe to have enough for all cupcakes.
Recipe by Breezy Bakes at https://www.breezybakes.com/chocolatey-chocolate-cupcakes/