The BEST Gluten-Free Mini Chocolate Cupcakes EVER! (filled with Salted Caramel and topped with Salted Caramel French Buttercream) are a fun way to celebrate a special event.
This weekend I made the very best chocolate cupcakes. Perfect texture (I mean PERFECT!) Not at all the crumbly gluten-free sawdust I first made when going gluten-free. It brought me back to those days filled with easy glutenous cakes made from a Betty Crocker mix. That good! But gluten-free! (Sorry, I am really enthused about these cupcakes right now.)
I LOVE Alton Brown. If I were to meet any Food Network Star I would want it to be him. There was no one happier than I when episodes of Good Eats became available online. I love learning the science behind the technique.
I based my recipe off of AB’s Devil of a Cake recipe. You can watch his video HERE.
He used mostly weight measurements because they are more accurate and will produce the most consistent results. I noted the amounts using normal cups and spoons but if you have a kitchen scale this is the perfect time to use it.
Just to go over the top, I filled my minis with salted caramel and frosted them with salted caramel french buttercream. French buttercream is made using egg yolks instead of whites like in an Italian or Swiss meringue buttercream. Light and airy, but so rich and smooth. LOVE buttercream!
If you want to make a meringue buttercream instead you can use the extra whites left over from making the cake. I had extra yolks in the fridge and wanted to try French buttercream since I had never made it before.
To make your life easier, you can everything ahead of time. I would suggest waiting to fill and frost the cupcakes until shortly before you want to eat them. To use buttercream that you have made ahead, bring the buttercream to room temp and then whip with your stand mixer.
So to sum everything up, these cupcakes are AMAZING! Enjoy.
- For the Cake
- 1 c. boiling water
- 4 oz cocoa (about 1 1/4 c.)
- 10 1/2 oz brown sugar (about 2 c. UNPACKED)
- 9 1/2 oz rice flour blend
- 1/2 tsp. xantham gum
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. vegetable or other oil
- 4 1/2 oz sour cream (about 1/2 c.)
- 2 whole eggs
- 2 egg yolks
- Himalyan Pink Salt, Fleur de sel, or other fancy sea salt for garnish, optional
- For the Salted Caramel
- 1 c. sugar
- 1/4 c. water
- 3/4 c. heavy cream
- 2 Tbs. butter
- 1/2 tsp. salt+
For the Salted Caramel Buttercream
- 1/2 c. Salted Caramel, hot
- 3 egg yolks
- 3/4 c. + 2 Tbs. butter, softened (1 stick plus 6 Tbs.)