This is one of the best, tastiest things I have made since being GF. Yes, it took me several hours, and perhaps mine did not look as lovely as the ones in the cookbook (I'll tell you where I went wrong when I get to that part). But they turned out so scrumptious. I made them for home fellowship on Friday. This recipe only makes 12, which is definitely not enough for our small group, so we cut them in half. But, I ate a whole one. A worker is worth her wages and all that. They got very good reviews. The recipe is from the How Can It Be Gluten Free vol 2 cookbook.
Chocolate Cream Cupcakes (GF)
½ cup vegetable oil
3 oz bittersweet chocolate, chopped
1/3 cup cocoa powder
¾ cup ATK AP GF flour blend
¾ tsp baking powder
½ tsp baking soda
½ tsp xanthan gum
½ tsp salt
3 lg eggs
1 tsp vanilla
¾ cup sugar
1/3 cup whole milk
1 tsp unflavored gelatin
3 tbsp water
4 tbsp butter, softened
1 tsp vanilla
1 ¼ cups marshmallow fluff
3 tbsp butter
½ cup chocolate chips
For the cupcakes:
Adjust oven rack to lower middle position and heat oven to 350. Line 12 cup muffin pan with paper liners.
Microwave oil, chocolate, and cocoa together in bowl at 50% power for 2 minutes, stirring often, until chocolate is melted. Whisk smooth at let cool slightly. In separate bowl, whisk together flour blend, baking powder, baking soda, xanthan gum, and salt.
In large bowl, whisk together eggs and vanilla. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.
Portion batter evenly into prepared muffin tin. Bake until toothpick inserted in center comes out clean, 16-18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin for 10 minutes, then transfer to wire rack to cool completely, about 1 hour.
For the filling and glaze:
Sprinkle gelatin over water in large bowl and let sit until gelatin is softened, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Whisk in softened butter, vanilla, and salt until combined. Let mixture cool until just warm to the touch, about 5 minutes, then whisk in marshmallow fluff until smooth. Refrigerate for 30 minutes.
Transfer about 1/3 cup mixture to a small ziploc bag or pastry bag to reserve for garnishing finished cupcakes.
Microwave chocolate and butter in bowl at 50% power, stirring often, until melted, about 1 minute. Let glaze cool to room temperature (about 10 minutes).
Meanwhile, Cut cone-shaped piece from the center of each cupcake and fill with 1 tbsp filling. Cut off tip of cone and replace on cupcake, pressing lightly to adhere. Repeat with remaining cupcakes.
Frost each cupcake with 2 tsp cooled glaze and let sit for 10 minutes. Pipe curlicues across top of cupcakes with reserved filling in pastry bag. Serve.
Phew that was exhausting to type all that and I relived the experience as I did so. But it was so worth it! My finished product was supposed to look like the Hostess cupcakes you can buy in the store. That's what was in the picture. And I almost could've nailed it, but I cut the hole too big in my ziploc bag. I knew from the first plop that it wasn't going to be anything like cute curlicues. Here's how mine looked hahahahaha