Gluten Free Chocolate Cupcakes

I needed to make some GF goodies for the Birchtree Charter School Circus Camp Festival and Fundraiser and went immediately to a favorite food blogger who has gone GF herself (for the most part) and also opts to bake with only sucanat, honey or maple syrup. I took a look at her lovely recipe for 'Simply Good Chocolate Cake' and - being lazy- streamlined it a bit. I ended up with one recipe's worth baked and awaiting frosting tomorrow & two more in jars as mixes.

My version works like this:

In a bowl (not your mixer bowl) combine:
2 tablespoons cocoa powder
1 cup (150 gr) rice flour
1 cup (130gr) sorghum flour
1/2 teaspoon xanthan gum 
1 teaspoon baking powder
pinch of salt
 3/4 cup (150gr) sucanat or regular sugar 

Melt together 
 3/4 cup (180gr) bittersweet or semisweet chocolate chips
1 stick (115gr) unsalted butter

In your mixer beat
2 large eggs
then add
1 cup (250ml) sour cream


beat in the chocolate and butter mixture then slowly add the dry ingredients, scraping down the sides and mixing until everything is well incorporated.


Plop (there is no pouring - this batter is thick) into 12 lined or buttered and floured (rice flour!) muffin tins and bake in a preheated 350 degree oven for about 25 minutes.

I had planned to pipe on a cream cheese and honey vanilla frosting but found myself out of time and without cream cheese so I went with the Vanilla buttercream I was also using for the regular cupcakes.

Making the mixes was simple- just mix the dry ingredients well and put it in a canning jar. Cut a round of wax paper to put in the jar to completely cover the dry ingredients and then put the chocolate chips on top. 

Print a tag with ingredients and instructions.