Gluten Free Chocolate Cupcakes

Recipe from Topfood
Gluten Free Chocolate Cupcakes
Cooking time: 35 min
Servings 4
A delicious gluten-free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This dessert will appeal not only to children, but also to adults! Try it!


  • White rice flour
    3 cups
  • Millet flour
    1,5 cups
  • Unsweetened cocoa powder
    1 cups
  • Salt
    2 tsp.
  • Baking soda
    2 tsp.
  • Baking powder
    2 tbsp.
  • Chocolate cream
    To taste
  • Eggs
    8 pcs.
  • White sugar
    2,5 cups
  • Sour cream
    1,3 cups
  • Milk
    2 cups
  • Vanilla extract
    4 tsp.

Nutrition facts per serving

  • Calories

    130 kcal

  • Protein

    3 g

  • Fat

    2 g

  • Carbohydrates

    24 g


  • Preheat oven to 350 F. Oil a baking dish

  • In a medium bowl, combine rice flour, millet flour, cocoa, salt, baking soda, and baking powder.

  • In a separate large bowl, beat eggs, sugar, sour cream, milk and vanilla. Stir in dry ingredients until smooth. Spoon the dough into prepared molds, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan, set over a wire rack. When cool, top with chocolate cream and serve.

Bon Appetit!

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