Double Chocolate Cupcakes with Raspberry Red Currant Filling
yields: 12 cupcakes
Ingredients
- 3 tablespoons gluten-free oat flour, **for non-gluten-free version, see note
- 3 tablespoons millet flour
- 2 tablespoons Bob's Red Mill brown rice flour
- 2 tablespoons sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 2 tablespoons Bob’s Red Mill tapioca flour
- ¼ teaspoon xanthan gum
- 6 tablespoons unsweetened dutch-processed cocoa powder
- ¾ cup granulated sugar
- ¼ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup buttermilk, or scant ⅓ cup milk + ½ tablespoon white vinegar
- 1 large egg, room temperature
- 1½ tablespoons neutral vegetable oil, such as safflower, sunflower, or canola oil
- ½ teaspoon pure vanilla extract
- ¼ teaspoon chocolate extract
- ⅓ cup hot water
Raspberry Currant Filling
- ¼ cup raspberry jam
- ¼ cup currant jelly
Chocolate Buttercream
- 6 tablespoons unsalted butter, room temperature
- ½ cup cocoa powder, unsweetened non dutch-processed
- 2½ cups powdered sugar
- ⅓ cup milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon chocolate extract, optional
INSTRUCTIONS
- Preheat the oven to 350°F. Line a muffin tin (or two) with 12 liners.
- Whisk the oat flour, millet flour, brown rice flour, sweet rice flour, tapioca starch, xanthan gum, cocoa powder, sugar, baking soda, baking powder, and salt together in a medium bowl.
- In a separate bowl, whisk the buttermilk, egg, oil, vanilla extract, and chocolate extract together until smooth. Pour this mixture into the dry ingredients and stir lightly.
- Pour the hot water into the dry ingredients and mix until completely smooth, scraping up the sides and bottom to completely incorporate.
- Use an ice cream scoop to divide the batter among the 12 lined cupcake cups, filling no more than half full (these cupcakes rise quite a bit)
- Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- While the cupcakes bake, prepare the filling and frosting.
- Transfer the cupcakes to a wire rack to cool.
- Once the cupcakes are cool, use a small round cutter or the back of a pastry tip to punch out a hole in the center of each cupcake and fill with jam.
- Pipe chocolate buttercream over the top and serve. (Optional: garnish with currants)
Raspberry Currant Filling
- In a small bowl, mix the raspberry jam and currant jelly together until smooth.
Chocolate Buttercream
- Sift the cocoa powder and powdered sugar together and set aside.
- In the bowl of a stand mixer, beat the butter until light and fluffy.
- Add the cocoa/sugar mixture to the butter, alternating with the milk and beating until smooth.
- Add the extract and mix until light and fluffy. If the buttercream is too soft, you can either add a tablespoon of more sugar, or continue beating while holding an ice pack against the bowl to chill it a bit.
Notes
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
**For non-gluten-free version, replace the oat flour, millet flour, brown rice flour, sweet rice flour, tapioca starch, and xanthan gum with ¾ cups all-purpose flour
