gluten free chocolate cupcakes

these cupcakes are pretty rich. i like chocolate, but frankly they are a little too sweet for my taste. they are really for my dad, and friends to snack on. i made them gluten free so my darling celiac suzanne could partake. they turned out a little less fluffy than they do with wheat flour, but still pretty fabulous.

this recipe makes about 16 regular cupcakes, or 40 when i used my mini muffin tin.

ingredients:

1 1/3 c flour (i used 1/3 c each rice, potato, corn and tapioca)
1 t xanthan gum (if using gluten free flour)
1/2 t baking soda
1 T baking powder
3/4 c cocoa
dash salt
1 1/2 c sugar
3 T butter or margarine
2 eggs
1 t vanilla
1 c milk (i used almond)

to make:

mix flour, xanthan gum, baking soda, baking powder, cocoa, salt and sugar. i use a whisk to make sure everything is well mixed.

in a separate bowl, mix butter/margarine, eggs, vanilla and milk.

add the wet to the dry, and mix well.

spoon into muffin tins (one thing i did find was they they were more difficult than anything else i have made so far to remove from the non-stick muffin tins. it was doable, but they didn’t just slide out like the other muffins i have made! i used muffin wrappers for the second batch)

and bake at 350 for 15-17 minutes for mini cupcakes, or 20ish minutes for normal sized cupcakes - when a toothpick inserted in the center comes out clean.

top with peanut butter icing!

cup cookie (on the right) recipe here!!