Chocolate Cupcakes with Fresh Raspberry Frosting {Gluten-free}

Total Time

Ingredients

    Chocolate Cupcakes

    • 4 oz. unsweetened chocolate, chopped (I used Baker's)
    • 1 cup boiling water
    • 2 cups sugar
    • 1 1/2 cups good gluten-free all-purpose flour blend
    • 3/4 tsp. xanthan gum (omit if using a blend like gfJules that has xanthan gum in it)
    • 3/4 tsp. baking soda
    • 1/2 tsp. salt
    • 1 Tbsp. Hershey's extra dark cocoa powder (or regular cocoa powder)
    • 8 Tbsp. (1 stick) unsalted butter, melted
    • 2 large eggs
    • 2 tsp. vanilla extract
    • 1/2 cup sour cream (recommend using Daisy or other natural sour cream)

    Raspberry Frosting

    • 1 cup (2 sticks) salted butter, softened
    • 6 cups powdered sugar (confectioners' sugar)
    • 7 Tbsp. strained raspberry puree (made from about 1 1/2 cups fresh raspberries - see instructions below)
    • 1 tsp. pure vanilla extract

    Directions

      Cupcakes:

      1. Preheat oven to 350°. Line muffin pans with paper cupcake liners (18-24).
      2. Place the chopped unsweetened chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes while you prepare the dry ingredients.
      3. Meanwhile, in a medium bowl, whisk together the sugar, flour, xanthan gum, baking soda, salt, and cocoa powder. Set aside.
      4. The chocolate in the large mixing bowl should be melted by now. Whisk until chocolate is smooth. Whisk in the butter, then the eggs, until smooth. Whisk in the vanilla and sour cream until well mixed.
      5. Whisk in the dry ingredients mixture in 3 separate additions, whisking until smooth after each addition.
      6. Using a cookie scoop, divide the batter equally among the paper liners in pan. Depending on the size of cupcakes you want, you can get 18-24 cupcakes out of this recipe.
      7. Bake at 350° for 18-20 minutes until well risen and feel firm when pressed in the center. You can also test with a toothpick, which should come out with moist crumbs attached but no wet batter, when inserted into the center of baked cupcake.
      8. When cupcakes test done, remove pan to a wire rack to cool for about 5 minutes. Remove cupcakes from pan to cooling rack to cool completely before frosting.

      Raspberry Frosting:

      1. Using a blender or food processor, thoroughly puree the raspberries. Strain the pureed raspberries through cheesecloth or a fine strainer/sieve to remove the seeds. I do this over a bowl to collect the raspberry puree, then measure for the recipe from the bowl.
      2. I prefer to use my Kitchenaid standing mixer to make the frosting, using the wire whisk attachment. In a mixing bowl, beat butter on medium speed until fluffy, about 2 minutes.
      3. Slowly add 1 cup powdered sugar and beat until smooth.
      4. Add raspberry puree and pure vanilla extract and beat until smooth.
      5. Gradually add in the remaining powdered sugar, beating on low speed until combined. Then beat on medium high until light and fluffy, about 3 minutes.
      6. To frost cupcakes, place frosting in a pastry bag with your choice of decorating tip (I used a Wilton 1M decorating tip). Decorate cupcakes using the pattern of your choice.

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      Recipe Notes

      You may have a bit of raspberry puree left over, which makes a great addition to a homemade milkshake!
      *This recipe has been tested numerous times successfully with each of these flours: Gluten-free Mama's Almond Blend All-purpose flour and gfJules gluten-free flour.
      © 2014 My Gluten-free Kitchen. All rights reserved.