Chocolate and coconut, perfect together!
Moist and amazingly light chocolate cupcakes, perfect for any party or gathering.
|Prep time||10 minutes|
|Cooking time||25-30 minutes|
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa powder
1/2 teaspoon baking powder
2 1/2 teaspoon xanthan gum
3/4 cup butter, room temperature
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat oven to 350 degrees. Line cup cake pan(s) with paper liners.
Sift the dry ingredients together. In a mixer bowl, beat the butter until creamy. Add the sugars and whip until fluffy. Add the eggs and egg yolks one at a time. Add the vanilla. With the mixer on low add the dry ingredients alternately with the buttermilk. Do not over mix, just mix until well combined.
In a small mixing bowl, combine all filling ingredients until well combined.
Scoop just enough cake batter into each muffin cup to cover the bottom of each. Take a small spoon and scoop out a rounded spoon full of the filling. Press the filling into a ball in the spoon with your fingers and place in the center of each muffin cup, being careful to equally divide the filling between all 24 muffin cups. Start out with roughly a rounded teaspoon of filling, then go back and add more if there is some to spare. Top each cup cake with more cake batter, making sure the coconut filling is not visible.
Bake in a 350 degree oven for 25-30 minutes, or until the top springs back when lightly touched. Transfer to a cooling rack to cool once you can safely remove the cupcakes from the pan without breaking them (about 20 minutes). Cool completely and then frost with your favorite chocolate frosting.
|Diet Choices||gluten-free, corn-free, soy-free|
|Tags||birthday chocolate cupcakes coconut cupcake cupcakes party school party|