1/2 c melted butter
12 tbl cocoa powder
1 3/4 c sugar (if you like it sweeter, add another 1/2 c)
4 eggs (make sure the butter has cooled slightly before adding the eggs)
1 c half and half or cream
1 tbl vanilla
2 c flour*
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c hot water (this comes last)
Combine the butter, cocoa powder, and sugar, mix well, then add the rest of the wet ingredients (except hot water). Combine dry together and add to wet. Then add hot water and mix well. It should look almost a little gummy. Scoop 1/4 cup into each muffin cups and bake at 350 for 15-20 minutes, or until a toothpick comes out clean. Cool on cooling rack.
*Flour:
1 1/4 c potato starch (+)
1/2 c tapioca starch
1/4 c oat flour
2 tsp xanthan gum
NOTE: Altitudes affect gluten-free baking even more than regular baking. Please see the following link to help with adjustments.
Coconut Filling:
1/2 can coconut milk unsweetened (also NOT the Thai brand. I got mine from Sprouts, and it was lovely)
1/4 c sugar --or to taste
1-2 tbls or depending on how thick you want the middle to be.
Whisk all ingredients and bring to a simmer, the tapioca should thicken once it's been thoroughly heated. Don't over-mix, as it will become thin. If you want it to be more of a coconut flavor, add a bit (2-3 drops) of natural coconut extract. Set aside to cool.
Take a small knife and cut a circular hole out of each cooled cupcake. Cut deep enough that the filling with reach every bite, but not so deep that it reaches the cupcake paper on the bottom. Carefully spoon the cooled filling into each cupcake. You can also put the filling into a quart bag, cut off one of the corners, and pipe the filling into the cupcakes.
Almond Whipped Cream:
1 quart heavy whipping cream
2 tbls sugar
2-4 drops of almond extract (to taste)
Put the cream into a quart bag and cut off a corner and pipe onto the cupcake.
Add the sugar and extract when the cream is almost fully whipped. This is all to taste, so be adventurous! :)
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