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Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy Mexican chocolate cupcakes made with rice flour for a unique twist. Perfect for parties!
Ingredients:
  • 0.5 cup unsalted butter, softened
  • 1.5 cups rice flour
  • 0.25 cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne pepper
  • 0.25 teaspoon baking soda
  • 0.25 cup milk
Instructions:
  • Preheat the oven to 350F (175C) and prepare a muffin pan with liners.
  • Cream butter and sugar together in a stand mixer or with an electric hand mixer on high speed until fluffy. Beat in eggs one at a time, followed by vanilla extract.
  • Combine rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda with the creamed butter mixture. Mix on low speed until flour is moistened. Increase speed to get rid of any lumps. Add milk on low speed until batter is well mixed. Fill each muffin cup with about 3 tablespoons of batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

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