This recipe is enough for 24 mini cupcakes and one 9" round cake pan - so you can please kids and adults with one effort.
The cake is delicious -- after all, it IS chocolate ! and the frosting is truly ' the icing on the cake' !!
- 1/2 cup brown rice flour
- 1/4 cup white bean flour (or chickpea flour)
- 1/4 white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca
- 1/4 cup cocoa powder
- 1/2 tsp xanthan gum
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 lg. eggs
- 3/4 cup water
- 3/4 cup milk
- 1 tsp vinegar
- 1/4 cup oil
- 2 tsp vanilla
- Mix dry ingredients together
- In mixer bowl blend together liquids, add dry ingredients and beat until perfectly smooth.
- Pour into 24 mini-cupcakes and one 9" cake pan. (or your preference pans)
- Bake @ 350 degrees for about 20- 30 minutes.
- Let cool.
- Decorate cupcakes as desired.
- Slice cake in half and fill with sweetened whipped cream. (I add 1 tsp instant vanilla pudding powder to stabilize) Then ice sides and top with following frosting.
Frosting
- 1/2 cup butter
- 1/2 cup nutella
- 3 tbsp milk
- 1 tsp vanilla
- 1/3 cup chocolate chips (melted)
- 1 2/3 cups icing sugar (or amount needed to make it spreadable)
- Cream the butter, nutella,
- Add the melted chocolate chips, milk and vanilla
- Add icing sugar and beat until thick and creamy.