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Thursday, 8 January 2015

Julie's Top-Secret Amazing Chocolate Cupcake Recipe!

My awesome friend Julie was kind enough to share her super awesome chocolate cupcake recipe with me! And, she kindly said I could share it on my blog. The best part is, it's a pretty straight-forward recipe - just a little particular about how you mix and beat things together that makes the difference. (Thanks Julie!!!) I did discover that they didn't like when I tried to cook three trays in a convection oven (they sank in the middle), but I've made these over and over and they're wonderful (even the time they sank - in fact, then you can just fill the middle with soft homemade caramels and they're even more amazing!).  I made them in plain and peppermint variety for the big gluten-free wedding reception I did.  Here they're filled with homemade caramels and topped with chocolate marshmallow fluff frosting, followed by a few sugar pearls and finally a drizzle of dark chocolate ganache.  Delicious!

Delicious chocolate cupcakes - perfect for a fancy GF wedding (Congrats Mike & Amanda)! These were filled with homemade caramels and topped with chocolate marshmallow frosting, followed by a few sugar pearls and finally a drizzle of dark chocolate ganache.

Mini versions topped with chocolate marshmallow frosting, sprinkled with coarse sugar, and finished with a tiny piece of homemade candied orange peel. Yum!

Julie's Top-Secret Amazing Chocolate Cupcake Recipe!
Makes ~36 cupcakes

Preheat oven to 350F.  Line muffin tins with paper liners.

In a measuring cup, combine the following and set aside:
1 1/2 cup milk (lactose-free works great)
2 Tbsp white vinegar

In a large bowl, whisk together:
1/2 cup tapioca starch
1/2 cup sorghum flour
1/2 cup white rice flour
1 cup cocoa powder
1 1/2 tsp xanthan gum
1 tsp baking soda
2 tsp baking powder

In a mixer, beat until fluffy:
3/4 cup salted butter, softened

Add sugars, and beat until fluffy:
1 cup brown sugar
1 cup white sugar

Add one at a time, scraping down the sides of the mixer, as needed:
3 eggs (room temperature)
2 egg yolks (room temperature)

Add in:
3 tsp vanilla extract

Turn the mixer to low.  Alternately add the flour/cocoa blend and milk/vinegar mixture.

Fill each cupcake liner 1/2 full, since the batter will rise quite a bit.  Bake ~15 minutes, until the cake is springy to the touch.  Do not over-bake.

Let cool on wire racks.  Frost as desired.  My favorite marshmallow frosting and chocolate marshmallow recipes are tasty on top.  Enjoy!
An in-process shot of my sunken ones being filled with a piece of soft homemade caramel before being topped with chocolate marshmallow fluff frosting and drizzled with chocolate ganache

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