Gluten-Free
Gluten-free Ice Flour Mexican Chocolate Cupcakes
On December 14, 2023 by userHere’s a recipe for Gluten-Free Mexican Chocolate Cupcakes. Please note that “Ice Flour” isn’t a common ingredient, so I assume you meant rice flour or another gluten-free flour. If you have a specific gluten-free flour in mind, you can use it in this recipe.
Ingredients:
For the Cupcakes:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or a mixture of 1 cup non-dairy milk + 1 tablespoon vinegar)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (dairy or non-dairy)
For Garnish (Optional):
- Ground cinnamon
- Chili powder
- Grated chocolate
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
- Prepare Dry Ingredients:
- In a bowl, whisk together gluten-free all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and chili powder.
- Cream Butter and Sugar:
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Wet Ingredients:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Fill Cupcake Liners:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake:
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting:
- In a bowl, beat together softened butter, powdered sugar, cocoa powder, ground cinnamon, vanilla extract, and milk until smooth and fluffy.
- Frost Cupcakes:
- Once the cupcakes are completely cooled, frost them with the chocolate-cinnamon frosting.
- Garnish (Optional):
- Sprinkle ground cinnamon, chili powder, or grated chocolate on top for garnish.
- Enjoy:
- Enjoy your delicious Gluten-Free Mexican Chocolate Cupcakes!
These cupcakes have a delightful blend of chocolate and warm spices, making them perfect for any occasion. Adjust the spice levels to suit your taste.