Gluten-Free Mini Chocolate Raspberry Cupcakes with Raspberry Frosting

These cupcakes are lighter than air, but they are heavy on chocolate flavor.

Serves: 24Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium


Serves: 24

Ingredients

  • 1 1⁄2 cups granulated sugar
  • 3⁄4 cup sorghum flour
  • 3⁄4 cup arrowroot starch or tapioca starch
  • 3⁄4 cup unsweetened cocoa powder
  • 1 tsp. xanthan gum
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt, divided
  • 1 cup whole milk
  • 2 large eggs
  • 1⁄2 cup vegetable oil
  • 4 tsp. gluten-free raspberry extract, divided
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 4 Tbsp. raspberry purée
  • 4 cups confectioners’ sugar
  • 2 Tbsp. heavy cream
  • 1 cup hot fudge sauce
  • 24 fresh, plump raspberries

Directions

  • Preheat oven to 350°F. Line mini muffin tins with paper liners. In a large bowl, whisk together granulated sugar, sorghum flour, arrowroot starch or tapioca starch, cocoa powder, xanthan gum, baking soda, baking powder, and 1⁄2 teaspoon salt until evenly blended.
  • In a small bowl, whisk together the milk, eggs, oil, and 2 teaspoons raspberry extract. Pour the wet ingredients into the dry ingredients, and beat for 1 minute. Add the boiling water, and using a wooden spoon, stir until it is completely mixed into the batter. The batter will be thin.
  • Fill the muffin tins 2⁄3 full with the batter. Bake on the center rack for 20 to 22 minutes. Test to see if cupcakes are completely baked by inserting a toothpick into the middle. If the toothpick comes out clean, the cupcakes are done. If there is still batter on the toothpick, bake for another 2 minutes and test again.
  • Remove from oven and let sit for 5 minutes before removing cupcakes to wire rack to cool completely.
  • In a stand mixer fitted with a paddle attachment, beat the butter until lightly colored. Add remaining 1⁄2 teaspoon salt, raspberry purée, and remaining 2 teaspoons raspberry extract. Beat until completely mixed. Add the confectioners’ sugar and run the mixer until it all comes together. Scrape down the sides and mix again. Add the cream, 1 tablespoon at a time, until you get the frosting the consistency you want.
  • Spread the frosting on with a knife, or pipe it on with a piping bag with a large tip. Top each cupcake with hot fudge sauce and a fresh raspberry. Store the cupcakes in an airtight container. They are best in the first 2 days.