Gluten Free Mexican Chocolate Coffee Cake Recipes
RICE FLOUR MEXICAN CHOCOLATE CUPCAKES (GLUTEN FREE)
I altered one of my favorite spicy chocolate cupcake recipes for my friend, who is intolerant of gluten. She loved it! Now I'm sharing it with my Allrecipeeps! Allow cupcakes to cool completely before frosting.
Provided by ilkaisha
Categories World Cuisine Recipes Latin American Mexican
Time 33m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
- Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 25.9 g, Cholesterol 51.7 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 82.2 mg, Sugar 8.8 g
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- Then, make the cake swirl. Melt the butter and stir together the butter, brown sugar, cocoa powder, and cinnamon until thick and combined. Then, spoon teaspoonfuls of the swirl mixture on top of the cake batter in each pan until all of the swirl mixture has been used. Pour the remaining cake batter on top of the swirl mixture evenly in each pan and then use a small spoon to swirl the swirl into the batter (or leave as a layer). Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean. Let cool completely before turning out and constructing the cake.
- While the cake is cooling, make the buttercream! First, melt the dark baking chocolate and then let it cool to room temp (I put it in the fridge for about 10 minutes, taking it out to stir it every couple of minutes). While the chocolate is cooling, in a large bowl, using an electric mixer, beat together the room temp butter and one cup of the powdered sugar until thick and creamy. Add in the remaining powdered sugar one cup at a time and beat until smooth. Add in the cocoa powder, cinnamon, and vanilla extract and beat until smooth. Add in the cooled melted chocolate (if it's still warm, wait until it's cool or it will melt the butter in the buttercream) and the cocoa powder. Beat the chocolate and cocoa powder into the buttercream until combined.
- Now for the fun part - add in about a 1/4 of a teaspoon of the cayenne and the ancho chili powder at a time and beat to combine, tasting the buttercream after each addition until you reach your favorite spicy point. I added the full teaspoon of each (the butter dulls the spiciness), but you can add more or less depending on your taste.
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