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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Speengul Talash
[email protected]These cupcakes were a nice change of pace from my usual chocolate cupcakes. The Mexican chocolate flavor was unique and delicious, and the cupcakes were moist and fluffy.
Mimi Whyle
[email protected]I thought these cupcakes were just okay. The chocolate flavor was good, but the Mexican spices were a bit too strong for my taste.
Andrew Navedo
[email protected]These cupcakes are absolutely delicious! The Mexican chocolate flavor is rich and decadent, and the cupcakes are moist and fluffy. I will definitely be making these again.
Khim Nath
[email protected]I'm not sure what went wrong, but my cupcakes turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Moola Buksh
[email protected]These cupcakes are a great way to use up leftover rice flour. They're also a delicious and festive treat for Cinco de Mayo or any other Mexican-themed party.
caydence Ely
[email protected]I made these cupcakes for a party and they were a huge success. Everyone loved them! They were moist and chocolatey, and the Mexican chocolate flavor was divine.
Latrell Warner
[email protected]These cupcakes were a bit too spicy for my taste. I think I would have preferred them with less chili powder and cumin.
Olivia Garcia
[email protected]I love the unique flavor of these cupcakes. The Mexican chocolate and spices give them a delicious and complex flavor that I've never tasted in a cupcake before.
Asif Shabir
[email protected]These cupcakes were easy to make and turned out great! I used a gluten-free chocolate cake mix and added the Mexican chocolate and spices according to the recipe. They were moist and fluffy, and the chocolate flavor was perfect.
Zara Clampett
[email protected]I'm not a huge fan of Mexican chocolate, but I thought these cupcakes were delicious. The chocolate flavor was rich and deep, and the spice blend was subtle but noticeable.
M Subhanali
[email protected]These cupcakes were a hit! I made them for a gluten-free friend's birthday and everyone loved them. They were moist and chocolatey, and the rice flour gave them a unique texture.