Black Magic Cupcakes (Gluten Free)
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Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 145.9
- Total Fat: 5.6 g
- Cholesterol: 15.7 mg
- Sodium: 234.0 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
View full nutritional breakdown of Black Magic Cupcakes (Gluten Free) calories by ingredient
Introduction
This is the classic Hershey's recipe for Black Magic Chocolate Cake, but the all purpose flour was replaced with brown rice flour. This is the classic Hershey's recipe for Black Magic Chocolate Cake, but the all purpose flour was replaced with brown rice flour.Number of Servings: 24
Ingredients
-
DRY:
1 3/4 cups brown rice flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
WET:
2 eggs
1 cup strong brewed coffee
1 cup skim milk, soured with 1 teaspoon of vinegar or lemon juice
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
1) Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with paper or foil liners. (For a cake: grease and flour two 9 inch round cake pans or one 9x13 inch pan.)
2) In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre.
3) Add eggs, coffee, soured milk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4) Bake at 350 degrees F (175 degrees C) for 20-22 minutes (for cakes: 30 to 40 minutes), or until toothpick inserted into centre of cake comes out clean.
5) Remove from tins and cool on a wire rack. When completely cool, frost as desired.
NOTES:
Instead of rice flour, you can use a gluten-free flour blend or regular all-purpose flour (this won't be GF!), with no other changes or substitutions.
I frosted my cupcakes with my Strawberry Buttercream Icing, and they paired beautifully together!
Serving Size: Makes 24 cupcakes (alternatively: one 9x13 sheet pan or two 9" round pans)
2) In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre.
3) Add eggs, coffee, soured milk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4) Bake at 350 degrees F (175 degrees C) for 20-22 minutes (for cakes: 30 to 40 minutes), or until toothpick inserted into centre of cake comes out clean.
5) Remove from tins and cool on a wire rack. When completely cool, frost as desired.
NOTES:
Instead of rice flour, you can use a gluten-free flour blend or regular all-purpose flour (this won't be GF!), with no other changes or substitutions.
I frosted my cupcakes with my Strawberry Buttercream Icing, and they paired beautifully together!
Serving Size: Makes 24 cupcakes (alternatively: one 9x13 sheet pan or two 9" round pans)