Absolutely delectable. That is the only way to describe these. Seriously! These are THE BEST chocolate muffcakes I have EVER had in my lifetime… And that includes gluten filled. Yum!
Ok, so you can see how good they look, right? Sometimes with gluten free, the picture looks better than the taste. But not this time. This is the real deal. And these pictures don’t even do them justice! For one, they don’t have the frosting yet. 🙂
(later) Here’s one with the frosting! Try not to drool on your keyboard =)
Here’s the recipe, shared from a very dear friend of mine and altered for our family.
Chocolate Muffcakes or Cupkins
In a medium bowl combine:
1 1/2 cups brown rice flour
1 1/2 cups sorghum flour
1/4 cup cassava (tapioca) flour
1/4 cup sweet brown rice flour (very different than brown rice flour)
1 teaspoon guar gum
1/2 cup cocoa powder
2 tablespoons baking powder
1 teaspoon salt
In a separate large bowl combine:
2 2/3 cup kefir milk (or buttermilk)
1 cup honey
1 teaspoon vanilla extract
Combine the mixtures from the two bowls into one bowl. Add 1 cup chocolate chips and mix well. Scoop into greased muffin pans. Bake at 400 for 20 minutes. Makes 2 dozen.
1/2 cup butter
1/4 cup honey
1/4 cup cocoa powder
Blend butter and honey, beat in egg, cocoa and vanilla until fluffy. Slather this on the muffcakes/cupkins. Devour them!
I have to warn you, these should not be made very often unless you have very good self control! 🙂