For a more intense chocolate flavor, use Dutch-processed cocoa powder. Adjust the amount of cayenne pepper to suit your spice preference. These cupcakes are best enjoyed within 2-3 days of baking. Store in an airtight container at room temperature.
Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS27
Experience the tantalizing fusion of rich chocolate and a gentle kick of spice with these gluten-free rice flour cupcakes. A delightful treat that caters to all, offering a moist and flavorful indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol52 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium82 mg
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Sugar9 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
StepIn a mixing bowl, cream together the softened butter and sugar until light and fluffy using a stand mixer or electric hand mixer. (5 minutes)
03
StepBeat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition. (3 minutes)
04
StepIn a separate bowl, whisk together the rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. (3 minutes)
06
StepSlowly pour in the milk and continue to mix until the batter is smooth and well-blended. Avoid overmixing. (2 minutes)
07
StepFill each muffin liner about 2/3 full with batter. (5 minutes)
08
StepBake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
09
StepLet the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Cameron Effertz
Jun 22, 2025I added a chocolate ganache on top and they were a huge hit!
Scarlett Armstrong
May 13, 2025The cayenne pepper gives it such a unique flavor. I will definitely make these again!
Eliza Greenfelder
May 6, 2025These were surprisingly moist for gluten-free cupcakes! The hint of spice is perfect.
Warren Mcglynn
Mar 12, 2025My batter turned out a little dry, so I added an extra tablespoon of milk. They came out great!