The reason why I made these was because my mom and I wanted to make a gluten free cupcake and my dad LOVES chocolate! So we made a gluten free chocolate cupcake. We used peanut butter frosting because you CAN'T go wrong with peanut butter and chocolate. I took them to my aunt's super bowl party and everybody loved them! They're mini so they are so cute and you can stuff as many as you want in your mouth.
First lets make the mini gluten free chocolate cupcakes.
CUPCAKE INGREDIENTS:
*3/4 cups + 2 tablespoons gluten free rice flour mix
*3/4 teaspoon baking powder
*1/2 teaspoon xanthan gum
*1/2 teaspoon salt
*3/4 teaspoon baking soda
*1/2 cup sugar
*1/2 cup corn sugar - or 1/2 cup sugar
*1/2 cup corn sugar - or 1/2 cup sugar
*1/2 cup coca powder
*1 egg
*1/2 cup milk
*1 teaspoon vanilla extract
*1/2 cup warm water
*1/2 cup vegetable oil
DIRECTIONS:
First, preheat your oven to 350 degrees. So it's ready when your ready.
In a large bowl mix the gluten free mix, baking powder, xanthan gum, salt, and baking soda.
After you are done mixing add the sugars and the coco powder. Mix that in. Then add the egg, milk vanilla, water, and vegetable oil. Mix until until smooth, but don't over mix!
Make sure you use a mini cupcake pan. Cook for 10-11 minutes. Make sure you let them cool before you touch them. These are really good and you should try them.
Now lets make the peanut butter frosting.
FROSTING INGREDIENTS:
*1 stick of butter at room temperature
*1 cup creamy peanut butter
*3 tablespoons milk at room temperature
*2 cups confectioner sugar
DIRECTIONS:
First, cream the butter and peanut butter in a bowl. Then add the sugar and when it starts to get thick add a little bit of milk. Once the milk is gone and the peanut butter frosting is fluffy it's done. This frosting tastes so good on the cupcakes.
