Gluten Free Chocolate Cupcakes

These turned out to be the best textured and flavored gluten-free chocolate cupcake that I've made so far.  They are just a bit moister and lighter than those regular cupcakes you can buy in your local grocery stores bakery.    That's right, I said moister and lighter.

Here you can see the inside texture and the outside texture are a moist crumb that isn't very crumbly at all.  The small light brown flecks that you can see in the cupcake is due to the fact that I grind my own oat flour.  Yes, it tends to leave a few "chunks" of oat in the batter, but I kind of like that added texture sometimes.  If you use certified gluten-free oat flour from Bob's Red Mill that is already ground for you, their will be a much more refined texture and appearance.

These were absolutely delicious!  I know you are going to enjoy this simple to prepare recipe.  Try adding things if you desire, like chocolate chips, etc.  I think with or without additions, this simple and delicious chocolate cupcake recipe will find it's way into each and every one of your "go-to" recipe files.

Ingredients

1/2 cup of certified gluten-free oat flour
1/2 cup of brown rice flour
1/3 cup arrowroot flour (or cornstarch)
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup cocoa
1 and 1/2 cups sugar
2 eggs
3 tablespoons unsalted sweet cream butter
1 teaspoon pure vanilla extract
1 cup buttermilk (or 1 cup 2% milk + 1 tablespoon apple cider vinegar)

Step 1:
Begin by creaming together the sugar, butter, vanilla, and the eggs.

Step 2:
Next, whisk together the rest of the dry ingredients until thoroughly combined.

Step 3:
Mix the flour and the milk into the creamed sugar/butter/egg mixture.  Do this in thirds using 1/3 of the flour, then 1/3 of the milk, mixing thoroughly between each addition until all the ingredients are thoroughly mixed together to form a batter.

Step 4:
Preheat oven to 350 degrees Fahrenheit and line your muffin tins with paper cupcake liners.  Fill the cupcake liners about half full with the batter give or take a little.  This will make 24 cupcakes.

Step 5:
Bake for 15 minutes at 350 degrees.  Remove from oven to test with a toothpick in the center of a cupcake to determine if they are done. (the toothpick should come out relatively clean, if batter is stuck to the toothpick, cook them a bit longer) These were perfectly done in 15 minutes.

Step 6:
Remove the cupcakes from the cupcake pan and cool completely on a wire rack before frosting them.  If you choose not to frost them, enjoy one as soon as they are cool enough to handle. =]

Enjoy!