One Bowl Chocolate Cupcakes
Chocolate is essential in my diet. Does it provide nutrients like fruit and veggies? No. Does it make my day just a little bit sweeter? Yes. We usually have some type of chocolate goodie on hand. One day last week we were fresh out. No cookies, no ice cream, no chocolate bars to nibble on. I contemplated making a fruit smoothie but I wanted chocolate. A fruit smoothie wasn’t going to cut it.
I didn’t feel like diving into a complicated recipe. I searched around for a few minutes and then I found the best recipe for chocolate cupcakes! The best? Really? Yes! It’s my favorite recipe because it is so stinkin’ easy. All the ingredients go into one bowl. It’s already dairy free and egg free. It was easy to adapt it to gluten free. Guess what? If you don’t have to make it dairy free it can be adapted to include dairy. It’s so versatile!
There is one thing I must admit. It’s the only downside to this recipe. It’s not a lick the bowl kind of creation. The batter is not as sweet as most cake batters. However, you can adapt it to be sweeter. That’s totally up to you. I like the batter as is because I always use sweet frosting on my cupcakes. The balance of the modest flavor of the cake with the sweetness of the icing worked for me.
I decided to practice my frosting skills on the cupcakes. I wasn’t thrilled with how they turned out. I have a terrible habit of holding my breath and frosting the cake as if it is a race. It’s hard for me to work slowly.
My solution to my frosting debacle was to hide my mistakes with my favorite Strawberry Balsamic Jam and some fresh strawberries. I’ve admitted in the past that I’m not a fan of fruit in desserts but this combination was phenomenal. I got the idea from a cupcake exchange party I attended last year. I wanted to use peanut butter frosting with the jam and strawberries but I didn’t have all the ingredients to pull it off. Instead, I used this recipe from Kittencal. Sidebar, do you know Kittencal? She is one of my favorite bloggers. Her recipes are easy to make and always a hit with my family. She’s super sweet too. Pay her a visit if you get a chance.
You can see I played around with how to cut the strawberries. I think my favorite way is the one with the greens still on the strawberry. Clearly not entirely edible that way but it creates a beautiful cupcake.
If you find a fun way to adapt the recipe stop back and let me know what changes you made. I hope you enjoy the cupcakes as much as I did!
Adapted from Mom’s Chocolate Cupcakes
An allergy friendly recipe that can be easily adapted to fit your individual needs.
Ingredients
1 1/2 cups gluten free cake flour mix* or blend**
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or 1 cup milk (if dairy free is not required)
1 teaspoon vanilla extract
1 tablespoon vinegar
Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with 16 cupcake papers.
In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.
Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for approximately 20-25 minutes or until a cake tester comes out clean.
Frost with your favorite frosting.
To make a layer cake, double the recipes and put in 2 round cake pans. Increase baking time to about 35 minutes or until a cake tester comes out clean.
Gluten-Free Cake Flour Mix *
3 cups brown rice flour (fine ground)
1 cup potato starch (not potato flour)
1/2 cup tapioca flour
1 1/4 teaspoons guar gum
To make flour blend, combine 3 cups brown rice flour, 1 cup potato starch,
1/2 cup tapioca flour and 1 1/4 teaspoons guar gum. Use appropriate amount for recipe. Store remainder in refrigerator in container with tight-fitting lid. Sift before using.
Gluten Free All Purpose Blend **
2 cups brown rice flour (fine ground)
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
1 teaspoon xanthan gum
To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe. Store remainder in refrigerator in container with tight-fitting lid. Sift before using.
http://laphemmephoodie.com/2012/06/one-bowl-chocolate-cupcakes.html








Subscribe via RSS
Follow Me on Twitter
Be a Fan on Facebook
StumbleUpon
Follow Me on Pinterest
Circle Me on Google+



patsy — June 14, 2012 @ 1:26 PM
I love simple recipes that involve chocolate! The strawberries make them look extra special, too!
The Vegan Version — June 14, 2012 @ 2:40 PM
I will definitely try them, they look great! And I think you did just fine with your frosting skills!!
Suzanne — June 15, 2012 @ 12:32 AM
Yum, can’t go wrong with chocolate cupcakes with some fresh strawberries and balsamic jam mmmm…
The Chocolate Priestess — June 15, 2012 @ 12:35 PM
These look so pretty and I love strawberries and chocolate together as well.
feast on the cheap — June 17, 2012 @ 2:37 PM
Still unpacking my kitchen so loving recipes that require minimal utensils!
Roxana GreenGirl { A little bit of everything} — June 21, 2012 @ 11:02 PM
i have doing dishes and one bowl recipe are a winner. add chocolate to the picture and it’s a keeper! lovely and delicious looking cupcakes Wendy!
Debbie From Kansas — August 30, 2012 @ 12:20 PM
On the first ingredient the gluten free cake flour mix. I take it you mean 1 1/2 CUPS correct? I am new to gluten free and this s my first try at baking.
Thanks.
Wendy replied: — August 30th, 2012 @ 1:04 PM
Yes I meant to list it as 1 1/2 cups. That was a typo. Just fixed it:)