Fudge Cupcakes Gluten Free Recipes

FUDGE CUPCAKES

Fudge Cupcakes image

Make and share this Fudge Cupcakes recipe from Food.com.

Provided by Foxfire13

Categories Dessert

Time 35m

Yield 18 cupcakes

Number Of Ingredients 11

Ingredients

4 ounces unsweetened baking chocolate (that's four one ounce squares)
1/4 cup white sugar
1/2 cup raspberry flavored syrup (I use Knott's red raspberry)
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature (one stick)
1 1/2 cups white sugar (not a misprint, you'll use 1 3/4 cups in all)
3 eggs
1/3 cup whole milk
paper cupcake liners

Steps:

Preheat over to 350 degrees F., rack in the middle position.
Line a 12-cup muffin pan with double cupcake papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers.
Microwave the chocolate, raspberry syrup and 1/4 cup sugar in microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain it's shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
Measure flour, mix in baking powder and salt, and set aside. In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer - an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating each addition to make sure they're throughly incorporated. Add approximately a third of the flour mix and a third of the milk. (You don't have to be exact - adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. When that's incorporated, add the remainder of the flour and the remainder of the milk. Mix throughly.
Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it at this point. Sitr throughly and you're done.
Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full.
Bake the cupcakes in a 350 degree F. oven for 20-25 minutes.
To frost the top of the cupcakes please check out the Fudge Frosting recipe I have posted.

FUDGE CUPCAKES - GLUTEN FREE

Fudge Cupcakes - Gluten Free image

This recipe was torn from a magazine whilst watching my daughter in her swimming squad. I think it was a Womens Weekly and this was a reader's recipe. Makes 12. Ensure all ingredients used are gluten free.

Provided by Jubes

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

125 g dark chocolate, chopped
50 g butter, chopped
4 eggs, separated
1/2 cup milk (125ml)
1 teaspoon vanilla essence
1 2/3 cups almond meal (200 grams)
1 tablespoon cocoa powder
1 teaspoon gluten free baking powder, ensure gluten free
1/2 cup brown sugar, firmly packed (100 grams)
1/2 cup chocolate chips

Steps:

Preheat oven to 200°C or 180°C if using fan forced oven. Line a 12 hole muffin tin with paper cases.
Melt chocolate and butter, until smooth. Can use the microwave if wished. Cool.
Stir in the egg yolks, then gradually add the milk and vanilla.
In another large bowl- Combine the almond meal, sifted cocoa and baking powder, sugar and chocolate bits. Stir this mixture into the chocolate mixture.
Beat the egg whites with an electric mixer, until soft peaks form.
Fold 1/3 of the egg whites into the chocolate mixture.
Fold in the remaining egg whites.
Spoon the mixture into the paper cases.
Bake for about 20 minutes, or until cooked.
Transfer to wire racks to cool.
Dust with sifted cocoa or pure icing sugar, if desired.
These cakes are suitable to freeze.

Nutrition Facts : Calories 481.9, Fat 42.8, SaturatedFat 22.4, Cholesterol 72.3, Sodium 75, Carbohydrate 33.6, Fiber 11.3, Sugar 13.8, Protein 12.8

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