Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

Ingredients and Weight:

• Gluten-free rice flour blend: 2 cups
• Unsweetened cocoa powder: 1/2 cup
• Baking powder: 1 teaspoon
• Baking soda: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Granulated sugar: 1 cup
• Light brown sugar: 1/2 cup
• Vegetable oil: 1/2 cup
• Large eggs: 2
• Mexican chocolate (finely chopped): 1/2 cup
• Milk: 1/2 cup
• Vanilla extract: 1 teaspoon

Preparation Time: 20 minutes

Cooking Time: 25-30 minutes

Difficulty Level: 3

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the rice flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the granulated sugar and brown sugar until light and fluffy. Beat in the vegetable oil and eggs one at a time. Stir in the vanilla extract.
4. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Beat until just combined.
5. Fold in the chopped Mexican chocolate.
6. Fill the prepared cupcake liners 2/3 full.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information (per cupcake):

• Calories: 300
• Fat: 15 grams
• Saturated fat: 8 grams
• Cholesterol: 105 mg
• Sodium: 110 mg
• Carbohydrates: 40 grams
• Fiber: 3 grams
• Sugar: 20 grams
• Protein: 5 grams

Dish Characteristics:

• Gluten-free
• Chocolatey and rich
• Moist and tender
• Perfect for taco night, Cinco de Mayo, or any Mexican fiesta

User Comments:

• "These cupcakes were a hit at my last party! They were so moist and delicious, and no one could believe they were gluten-free."
• "The Mexican chocolate flavor is perfect. It's not too spicy, but it definitely gives these cupcakes a unique twist."
• "I love that these cupcakes are easy to make. I'm not a professional baker, but I was able to whip these up in no time."
• "These cupcakes are the perfect dessert for a Mexican-themed party. They're festive, delicious, and everyone will love them."
• "I've tried many gluten-free chocolate cupcakes, but these are by far the best. They're so rich and decadent, you'd never guess they're gluten-free."

Special Precautions and Tips:

• Make sure to use a gluten-free rice flour blend to ensure the cupcakes are gluten-free.
• If you don't have Mexican chocolate on hand, you can use regular semisweet chocolate and add a teaspoon of ground cinnamon and a pinch of cayenne pepper.
• To make sure the cupcakes are cooked through, insert a toothpick into the center. If it comes out clean, the cupcakes are done.
• Let the cupcakes cool completely before frosting or topping them.