We've experimented with a bunch of GF cupcake recipes in the last year. All have been...ok. The texture is...ok. The flavor is...ok. I wouldn't not eat them, but what we really missed was a yummy, chocolate-y cupcake. And now we have one. This is a cupcake I'd eat whether or not it's gluten free!
Chocolate Cupcakes with Vanilla Creme Filling
(Adapted from Cakes N Bakes)
Cupcakes:
1 cup GF Flour Mix (I used Gluten Free Mama's Almond Blend)
1/2 cup unsweetened cocoa powder
1/4 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk, room temperature
3/4 cup Coconut sugar
1/3 cup melted Coconut oil
1 1/2 tsp vanilla extract
Filling:
6 Tbsp unsalted butter, softened
1/2 cup + 2 Tbsp confectioners’ sugar
3/4 tsp vanilla extract
pinch salt
1 small jar GF marshmallow fluff ( I said tasty and GF - not healthy)
For the cakes:
Preheat oven to 350°F and line a 12-tin muffin pan with paper liners.
Preheat oven to 350°F and line a 12-tin muffin pan with paper liners.
In a medium bowl, thoroughly whisk together the dry ingredients. Set aside.
In the bowl of an electric mixer, beat together buttermilk, coconut sugar, coconut oil, and vanilla for 1 minute on medium speed. Turning down to low speed, add the dry ingredients in 3 separate additions, making sure the mixture is fully incorporated after each addition.
Fill muffin liners approximately 2/3 full with batter and bake for 18 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Cool cupcakes for 5 minutes in pan before transferring them onto a wire rack to cool completely.
For the filling:
In a medium bowl, beat the butter and sugar together until smooth and creamy. Add in vanilla and salt. Mix in the marshmallow fluff, beating and scraping down mixture frequently until fully incorporated. Cover filling and refrigerate for 30 minutes.
In a medium bowl, beat the butter and sugar together until smooth and creamy. Add in vanilla and salt. Mix in the marshmallow fluff, beating and scraping down mixture frequently until fully incorporated. Cover filling and refrigerate for 30 minutes.
I like the Pampered Chef Easy Accents Decorator for filling and frosting cupcakes. As a matter of fact, I plan to get a second one so that I don't have to clean it out between steps! Fill your pastry cone (or the Decorator) and pipe the filling into the cooled cupcakes. You want to be sure to get enough in there - the power of the Decorator makes that part easier). I like to look for the top of the cake to rise up a bit, and you should be able to see the filling at the top.
Frosting: Cakes N Bakes did a Hostess cupcakes style chocolate ganache for the topping, but around here we lean towards a cream cheese/buttercream combo frosting for pretty much anything that's not nailed Down. yum!
Our Favorite Frosting:
1 package cream cheese, room temp
1 stick of butter, room temp
2 1/2 cups Powdered sugar
1 1/2 tsp. vanilla
1 stick of butter, room temp
2 1/2 cups Powdered sugar
1 1/2 tsp. vanilla
Beat butter and cream cheese together until lumps are gone. Add in powdered sugar and vanilla and beat until smooth and creamy. Frost away!








