The combination of tender chocolate cake, creamy cream cheese frosting, and blueberry topping create a flavor explosion in as little as one bite. Berry toppings add a decadence to desserts with very little effort.
My Favorite Dutch-Processed Cocoa Powder is Droste.
Mini Gluten Free Chocolate Cupcakes Recipe
Mini cupcakes are perfect for all ages. One is just enough for little ones and adults and teens can have more. The richness of the chocolate, creaminess of the frosting, and the sweet blueberry topping is an amazing combination.
Ingredients:
- 3/4 cup Carla's Gluten-Free Self-Rising Cake Flour Blend Recipe
- 1/4 cup gluten-free cocoa powder* (Hershey's or Ghirardelli)
- 1 teaspoon instant coffee (optional for devil's food flavor)
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons milk
- 1/4 cup neutral-flavored oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 recipe Cream Cheese Frosting
- 21-oz. can Comstock Blueberry Pie Filling
Instructions:
- Preheat the oven to 350ºF. Line a 24-cup mini muffin pan with paper liners or oil.
- In the bowl of your electric mixer, sift in the flour blend, cocoa powder, if using, instant coffee powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry ingredients and beat on low speed to combine.
- Distribute batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for about 11 minutes or until a toothpick inserted into the center of one comes out clean.
- Transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes cool, make the frosting as instructed at the above link. Pipe onto cooled cupcakes and top with blueberry filling.
Tips
If you wish a rich, dark cupcake, use Dutch-processed cocoa powder.
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