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Monday, February 14, 2011

devilish chocolate cupcakes -- gluten free + dairy free

i'm gonna go ahead and start this post out the right way - valentines day is by far the stupidest 'holiday' on the calendar. hallmark, buzz off.

this weekend was great - i baked and cooked and went to the dog park a zillion times, then baked and saw friends and slept and cleaned and oh i feel so domesticated! the weather was unreal - a balmy 65 on sunday - i opened up the patio door and let the breeze slip thru the apartment.

friday night after sushi at zan mai - i came home and started testing recipes. red velvet cupcakes...appropriate for valentines day- with beets to naturally dye the batter red. sounded like a great idea! they ended up in the trash. note to self: dont use canned beets next time. saturday morning i woke early and whipped together these cupcakes. they have a great devils food consistency. i hope you try these out - they are divine.


sexy chocolate cupcakes!
devilish chocolate cupcakes
  • 1.5 c gluten free flour mix (i use gluten free pantry - it contains guar gum vs. typical xanthan gum)
  • 1/2 c unsweetened cocoa powder
  • 1 c cane sugar 
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda 
  • 1 c luke warm coffee (i used a packet of starbucks via instant coffee - or use your fav instant coffee)
  • 2 eggs
  • 3 tbsp canola oil
  • 2 tsp vanilla extract 
  • 1/2 tsp fresh lemon juice 
preheat oven to 350 degrees. line a cupcake pan with 12 paper liners. whisk together dry ingredients in a stand mixer (note i typically include sugar as a dry ingredient - in lots of recipes its considered a 'wet' ingredient). in a separate bowl combine wet ingredients. add wet ingredients to dry ingredients - combine using a paddle mixer (or go old fashioned with your hands/hand mixer) until smooth. be sure to only use luke warm coffee. divvy up the batter between the 12 cupcake liners and bake at 350 for 15-20 minutes - or until tops feel firm and a toothpick can be inserted into a cake and comes out clean. remove from oven - let cool in pan for 2-3 minutes, remove cupcakes from pan and allow to cool completely on a cooling rack. now whip that frosting together!

chocolate ganache frosting
  • 1.5 c dark chocolate chips (diary free, gluten free)
  • 1 c rice milk (or your fav milk)
combine choco chips and rice milk in small sauce pan over low-medium heat. stir constantly until chocolate is smooth and shiny. remove from heat and let cool at room temp 5-10 minutes. place in fridge for 30 minutes to cool completely. cooled ganache will be a thicker consistency and will spread nicely over the cooled cupcakes. it should not run - if it does place in the fridge until it sets up more.

coconut frosting
  • 1 c confectioners sugar
  • 1.5 tbsp palm shortening
  • 2-10 drops coconut extract (use the real deal - i had to look high and low to find it - you can likely use coconut oil in place of the extract - but may need to adjust sugar for correct 'frosting consistency'
  • rice milk (if needed)
combine all ingredients in mixer - start with the smallest amount of coconut extract possible - and add more to your liking. its MUCH easier to start with less and add more - this stuff tends to be pretty strong - so heed caution. if needed, add rice milk or your other favorite milk to think out the frosting until it becomes a spreadable consistency.


chocolate sedution. dish by liz benotti

after my cupcakes cooled i frosted some with the chocolate ganache, some with the coconut frosting. the luckiest cupcakes got a double dose - a layer of ganache topped with a layer of coconut frosting. oh yeah.

check out liz's etsy shop.


7 comments:

  1. They certain look like the devil. Hey, where did you get that dish?

    p.s. as a holder of certain goods, one must advertise for the maker

    ReplyDelete

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