These devastatingly delicious, over-the-top, dark chocolate cupcakes with get yourself drunk Baileys Buttercream are GLUTEN FREE! Who knew GF could be fabulous?! I have also included my very best all-purpose flour dark chocolate cupcakes as well so it’s win win all over S&C (if you missed the last post, I have recently converted to referring to my blog as S&C because, like J.Lo, I am too cool to spell out my name…or I’m just that lazy…hmmm).
Those of you who are regulars here, are more than a little aware of the crazy ride I have been on lately. It’s like the Mad Hatter ride at Disneyland where you think you are headed for impending doom…no not the dynamite!…and then your car makes a sharp twist and luckily, breathlessly, you are safe and sound.
The Celiac diagnosis is still up in the air for my son, but in the meantime,a little less than a week later, my daughter and I have quickly become “expert” gluten free bakers and chemists. I swear my kitchen turned into a science lab last weekend, and I’ve told everyone I know that, “It’s a good thing I was the top ten in chem in HIGH SCHOOL“. Yeah, that’s how I relive my glory days; I was a real wild child.
I quickly bought a boat load of Tupperware (must store the special flours air tight), cleared THREE shelves in my pantry,sanitized my Kitchen Aid, made TWO artisan flour blends, one for breads and one for pastry and have whipped up the following: mind blowing chocolate cupcakes (included here!), chocolate chip cookies (coming soon), pancakes (from scratch, of course), waffles and a loaf of sandwich bread. I have rocked all of the above and am feeling OK about this whole gluten free thing. It made this Type A Crazy feel a lot more in control of the situation.
I served these insanely delicious, soft, moist and NOT GRAINY chocolate gluten free cupcakes to ELEVEN people who all were NOT AWARE they were gluten free. I fooled them ALL. These are delicious and every bit as good as their counterpart, especially with the Baileys Buttercream. Oh yeah.
Because I absolutely know, beyond a shadow of a doubt, that very few of my “regulars” are EVER going to go out and buy seven weird flour-like ingredients to create a gluten free version, I have provided you with my all-time favorite, best-in-the-world dark chocolate cupcake recipe. The addicting Bailey’s butter cream recipe can be used for either cupcake.
Thank. Goodness. Because you may lick your fingers, beater and bowl clean…this Baileys Buttercream is THAT GOOD.
Gluten Free Chocolate Cupcakes
Taken verbatim from Artisanal Cupcakes, the very best GF Cupcake book in the world because it made me very happy to bake cupcakes that were every bit as good as my non GF cupcakes. You must buy this book if someone you love needs to eat Gluten Free!
Makes about 18-20 cupcakes
1 cup water
1/2 cup unsweetened cocoa powder (I used Dagoba and it was perfection)
1 cup salted butter (2 sticks)
2 cups sugar
2 large eggs
1 cup sour cream
1 teaspoon GF pure vanilla extract
2 1/2 cups Artisan Gluten-Free Flour Blend* (go to GF Page found on tab at top)
2 teaspoons xanthan gum
1 1/2 teaspoons GF baking powder
1 1/2 teaspoons GF baking soda
1/2 teaspoon salt
To make the cupcakes: Preheat your oven to 350 degrees Fahrenheit. Line your muffin tin with cupcake liners. In a medium saucepan with burner on medium, melt the butter with the cocoa powder and water, stir until smooth and silky. In the bowl of a stand mixer fitted with a paddle attachment, on low speed, beat together the sugar and butter cocoa powder mixture for about 3-5 minutes until the mixture is cool and smooth.
Add the eggs, beating in between each addition. Then add the vanilla and sour cream. Beat on low to combine.
TO MEASURE YOUR FLOUR BLEND: IMMENSELY IMPORTANT or your cupcake will not come out light and fluffy! Using your one cup measuring cup lightly spoon the flour blend into the measuring cup until a bit full and use a knife to scrape off the excess. NEVER EVER scoop gluten free flours which would pack the flour. Some people weigh the flour for exactness but this system worked for me.
In a separate mixing bowl whisk together your Artisan Flour Blend, xanthan gum, baking powder, baking soda and salt. Whisk to really aerate the ingredients and get them almost sifted. Add 1/2 of the flour mixture to the butter mixture and incorporate on low speed, ten seconds at a time, scraping down the sides of the bowl. Then add the other half and repeat until the batter is smooth.
Scoop the batter (I like to use an ice cream scoop) into each liner 2/3 full. With a knife or back of a large spoon COATED with nonstick spray, smooth the tops of each cupcake. Gluten free batter is a little weird. It’s gelatinous and kind of stays where you drop it. It’s difficult to smooth out the tops and mine baked and ended up very uneven at the top of the cupcake BUT it did not matter one iota once frosted and you did NOT taste anything but wonderful fluffiness. Bake for approximately 20 minutes or until a toothpick comes out clean or the cupcake is slightly firm to the touch.
Cool the cupcakes completely before frosting.
1 c. of unsalted butter, room temperature
3 c. of sifted powdered sugar
4 T. of Baileys
Dark Chocolate Cupcakes (Not Gluten Free)
Makes approximately 18 – 20 cupcakes
7 oz (just less than a cup) vegetable oil
1 c. buttermilk
2 egg yolks
1 tsp vanilla
2 c. granulated sugar
2 c. all purpose flour
3/4 c. unsweetened cocoa
1 T. baking soda
1/4 t. salt
1 c. boiling water
Cake: Prepare pan by placing cupcake liners in muffin pan. Preheat the oven to 325 degrees Fahrenheit.
In a stand mixer or mixing bowl, combine oil, buttermilk, yolks, and vanilla. Beat 2 minutes with a paddle attachment or with a hand mixer at medium speed. In another bowl, sift together (or use a wire whisk like I do to avoid sifting) sugar, flour, cocoa powder, baking soda and salt. With mixer on LOW speed, add one third of the sifted dry ingredients to oil mixture and beat until blended. Then add one third of the hot water and slowly combine these (you don’t want the hot water to splatter on you…ouch!). Continue this process, scraping down the bowl often until all ingredients have been add and mixed.
Chop 12 mini candy bars in thirds.
Pour batter into prepared liners, 2/3 full.
Bake for 20 minutes or until the cake is spongy to the touch. It should bounce back when touched lightly and look firm. Cool completely before frosting.
March 16, 2012 at 10:34 am
It seems like to me that you have the entire gluten free thing well under control 😀
I am so happy for you – and what better way to celebrate than this exquisite cupcake!
Choc Chip Uru
Latest: Strawberry Hot Fudge Choc Cobbler
March 16, 2012 at 11:49 am
Geni, how fabulous you are!! I had less than perfect attempts at gf baking and it did feel like a science lab in my kitchen! All those different flours and ingredients. But you’ve pulled off a winner for sure! I actually still do have all those ingredients, so I’m thinking its time to try again. Especially since you slipped a bit of Baileys in here!!
March 16, 2012 at 12:24 pm
These cupcakes sound incredible. When my brother and I had all our food allergies, we never got to eat stuff like this. My mom tried – but our cookies were all rock hard, and the bread . . . I’m amazed I never chipped a tooth. Your son is lucky you’re such a rockstar in the kitchen. 🙂
March 16, 2012 at 12:34 pm
Wow! I would never guess that they were GF – and I’m passing the recipe on to my GF friends who will LOVE it. I’m so excited for you, Geni, and all your successses in this new endeavor. I know you are going to just continue to rock it!
March 16, 2012 at 12:53 pm
What a gorgeous and festive looking cupcake! Kudos!
March 16, 2012 at 1:02 pm
Fresh food is gluten free too, so all is not lost, these cup cakes just LOOK so good! Good for you working on a solution to the problem! c
March 16, 2012 at 1:11 pm
You are so right Cecilia! I tell my son that everyday! “Have a fruit or a vegetable…it’s definitely Gluten free!” I say. He usually grimaces. Teens are such pains sometimes.
March 16, 2012 at 1:21 pm
Now Geni.. whose really taunting and tempting who here? You know how I am about chocolate lol. And this is perfect!!!! I could eat these all by myself.. with ice cream 😉
March 16, 2012 at 2:59 pm
Talk about rising to the occasion! Good for you, Geni! These cupcakes look incredible and if they taste half as good as they look, I’d gobble them up, with or without gluten. Well done!
March 17, 2012 at 2:08 am
Oh, this is a must make!
March 17, 2012 at 7:33 am
Glad you made it clear these don’t seem like gluten free cupcakes, because I tend to not enjoy GF foods. The icing sounds FABULOUS as well!
March 17, 2012 at 8:55 am
Geni, what an awesome mom you are taking on gluten-free and mastering it in such a short time! These look fantastic and I can’t wait to see the other recipes you come up with!! xo Smidge
March 17, 2012 at 9:48 am
I think gluten free baking has evolved a LOT over the years and there are some really great products out there now! These cupcakes sound AMAZING and I’m sure your son was super grateful that he has you for a mother…he definitely won’t be missing out on baked goods just because he can’t eat gluten!
March 17, 2012 at 4:16 pm
I knew you’d make GF as drool-worthy as everything else you make.
March 17, 2012 at 5:07 pm
oooohhh very luscious.
March 17, 2012 at 5:53 pm
I knew you’d completely rock the GF baking just as soon as you were able to take a deep breath again. This sound fantastic!
March 18, 2012 at 1:03 am
Baileys and Dark Chocolate, thats a great combination
March 18, 2012 at 5:35 am
I hope your son finds some relief. My sister is on gluten free diet, she has a gluten intolerance and is lactose intolerant. I feel my best when I avoid gluten but never tested for it.
It’s a good thing you like to experiment in the kitchen, makes it challenging to recreate dessert recipes to a GF. I’ll have to check out the GF flour blend you suggested, that way I can share them w/ my sister (though she doesn’t bake) and my GF clients (for those that bake).
March 18, 2012 at 7:11 am
Okay – look how gorgeous you made that frosting! It’s just so pretty Geni. And I can totally envision your science lab-like kitchen. 🙂 I had no doubt you’d be able to whip up some fabulous gluten free recipes. If anyone can do it – it’s you!!! 🙂
March 19, 2012 at 8:19 am
how fabulous! Simply stunning pictures and I love the idea of the buttercream with the baileys! the fact it is gluten free is just incredible. Posting via twitter account because it wo’t let me use wordpress
March 19, 2012 at 5:38 pm
Lady, you have been makng some amazing things lately and I have missed all of them! Let me just save us both some work and give you one comment to apply to all of them: omg. Im making this.
March 20, 2012 at 8:51 am
You definitely rocked the GF cupcakes! Believe it or not, I do actually have GF flour in my pantry. It’s a pre-mixed all-purpose blend, not a custom mix like yours, though. Sometimes I make GF goodies for a coworker who is gluten intolerant but not allergic. Luckily she’s not sensitive enough that I have to sanitize everything first! I’m so impressed by your quick mastery of GF baking. 🙂
March 20, 2012 at 11:26 am
Thank you for the compliment! I am glad you do not have to sanitize your kitchen for the GF. My daughter and I had to sanitize everything since we weren’t really sure to what degree we needed to go to. IF he is indeed Gluten intollerant, I may buy a new Kitchen Aid for only GF baked goods. My problem is that there always seems to be some trapped flour in the mechanism that seems to fall out when its “whirring”. I wipe it down every time and send all the attachments through the dishwasher but still a little flour manages to emerge. It’s a little daunting.
March 20, 2012 at 11:11 am
Wow!these look really good Geni!
I knew you that if anyone could get this whole gluten free challenge under control it would be you 🙂
March 21, 2015 at 10:47 am
Apparently no one has tried to recreate these lovely looking GF cupcakes as the bake time is not included and no one has noticed. Please advise.
April 2, 2015 at 11:01 am
Oh, I am so sorry! About twenty minutes. Test for doneness with either a toothpick or just touch the top and it should be slightly firm.