Gluten-Free Chocolate Cupcakes

These are rich, delicate, and sweet. They are good with or without frosting, and would also be great with nuts.

dry ingredients:

½ cup rice flour or sorghum flour

½ cup cornstarch

¼ cup potato starch or cornstarch

¼ cup cocoa powder

1 ½ teaspoons baking powder

½ cup granulated sugar

¼ teaspoon salt

¼ teaspoon xanthan gum

2/3 cup semisweet chocolate chips, optional

Wet ingredients:

1 large egg

2/3 cup milk

2 tablespoons olive oil

2 teaspoons pure vanilla extract

Heat oven to 350 degrees, line one muffin pan with wax paper cup liners.

Whisk flours, cocoa, baking powder, sugar, salt, and xanthan gum in a medium sized mixing bowl. I just whisk the ingredients by hand with a little metal whisk, but you can always whisk with an electric mixer. After whisking, add chocolate chips.

In another mixing bowl whisk egg, milk, oil and vanilla until well blended.

Pour the wet ingredients in with the dry ingredients, and stir until blended, don’t over beat. Spoon batter into prepared muffin pan and bake for about twenty minutes, until toothpick comes out clean, and cupcake top feels springy but solid on touch. Remove from pan and cool, I put them in the refrigerator, because I am always impatient to put the frosting on. When cooled, put frosting on. You can use your own recipe, or the one on this site. I usually decorate them with chocolate chips after they are frosted. You can do this, or come up with your own nifty decorations.