Chocolate Chip Cupcakes

It’s not chilly here today, its flat-out cold and windy!  I think waking up this morning it was about 42 degrees, I so didn’t want to get out of bed but I knew the house needed to be cleaned and laundry had to be done.  Lately I’ve been feeling like Cinderella – YUCK!  Since moving across the country, I have yet to find a job, even a part-time job and if you know me at all I am a worker, even on vacation or when I am sick I am doing stuff around the house, cooking baking etc, I don’t know how to relax very well.  On a side note, I’m not a fan of Cinderella or many of the Disney princesses – I am more of a Belle and Mulan kind of girl.  Belle was intelligent, she read books and didn’t fall for the dumb-ass and ummm Mulan, ya she saved her country-seriously, what else could you ask for!! Now those are my kind of Disney princesses.

Back to my post🙂

Seeing as it was so chilly today, I really had the need to bake something to warm the house up a bit.  We are very determined to not turn our heat on as long as possible.  So to keep putting that dreaded day off, I will be baking and we’ll be using the fire-place.  I have really been craving cupcakes lately.  A few weeks ago I FINALLY found a box of the Betty Crocker Gluten Free Chocolate Cake Mix in one of the local grocery stores (it is SO hard to find around here!) so I picked up a box and tried so hard to not use it that day.  Bryan LOVES chocolate, way more than I ever will.  I’m more of a chocolate with something kind of girl (peanut butter cups, chocolate with nuts etc.).  So I thought I would make him a triple chocolate cupcake: chocolate cake, with chocolate chips and chocolate cream cheese frosting – it might be chocolate over load now that I think about it.

Triple Chocolate Cupcakes

1 Package of Betty Crocker’s Gluten Free Devil’s Food Cake Mix

1 Cup of Water

1 Stick of Butter – Softened

3 Eggs

2 tablespoon Espresso or Strong Brewed Coffee

1/2 Cup Chocolate Chips – I used the DF, GF, NF chips that I also used in my pancakes.

In a stand mixer combine all ingredients and mix on low-speed for 30 seconds to combine.  Mix on medium speed for two additional minutes.  Add chocolate chips and stir with spoon until they are combined in the batter. Scoop into cupcake pans and bake at 350 degrees for 18-23 minutes.

Let cool for four minutes in the cupcake pan(s) then remove and cool completely on a cooling rack.  Top with chocolate cream cheese frosting (see recipe below) and serve!

Chocolate Cream Cheese Frosting

4 oz Butter (1 stick) – softened

6 oz Cream Cheese – softened

1/3 cup Unsweetened Cocoa Powder – Sifted

1 cup Powdered Sugar – Sifted

1 tablespoon Espresso or Strong Brewed Coffee

In the bowl of a stand mixer mix butter and cream cheese until they are well combined.  Turn mixer off and add the remaining ingredients and mix on low-speed until combined.  Turn mixer to medium speed and mix for an additional minute.

These are super chocolaty!!

Espresso Cream Cheese Frosting

Not that long ago I received a box of products from Katz Gluten Free to review.  There were so many delicious looking gluten-free goodies in the box that it has taken me a little while to do a review (another one will be coming shortly). At first I was going to review them all in one post, but I think this post will go specifically to their Chocolate Cupcakes.  After reading the ingredients I noticed that they added coffee to the mix – and I personally love adding coffee to chocolate cakes, cupcakes etc.  I just think it helps enhance the flavor a bit. The first thing I thought of after reading the ingredients was “I should make some espresso frosting for these!”.

Ingredients:
Gluten free flour (White Rice, Corn, Tapioca,) Sugar, Fresh eggs, Canola oil, Cocoa, Baking Soda, baking powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Coffee, Xanthan Gum, Vanilla (Pure).

These cupcakes were very tasty – almost a brownie like texture to them, which Bryan really liked.  I let them come to room temp before frosting and enjoying them (they suggest that you freeze them and keep them frozen).  Great chocolate flavor too that went well with the espresso frosting.  The combination is very mocha like – who wouldn’t love that?  Katz makes some great gluten-free products – so far everything we have tried, we have really enjoyed them.  I have noticed that some times after freezing them and bringing them to room temp they become a bit dry and crumbly, but I haven’t had that problem with these cupcakes.

Last month I was very generously blessed with an amazing coffee/espresso machine from Small Appliance (for more info click here).  Since receiving my lovely coffee maker I have been trying to think of recipes that incorporate coffee or espresso. Of course my thought was Tiramisu but I have yet to come up with a gluten-free version of this, but it is one of my goals.  Tiramisu is by far one of my favorite desserts and I tried as many pieces as I could while in Italy (pre GF).  This machine is amazing, I truly love it.

So seeing as I haven’t quite figured out a gluten-free Tiramisu I made the espresso frosting first:

Espresso Cream Cheese Frosting

4oz butter softened

4oz cream cheese softened

1-2 cups powder sugar divided (depending on how sweet you like your frosting, I used about 1 1/4 cups)

2 tablespoons espresso (cooled to room temp or very strong coffee)

1 teaspoon vanilla extract

~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low-speed and add the powder sugar 1/2 cup at a time until smooth and creamy
~Beat in the vanilla extract and espresso, and chill for about 20 minutes before frosting (to help thicken it up a bit, but you don’t have to)

If you haven’t had a chance to check out Katz Gluten Free products, you really should.  I have been told that Friedman’s Lunch uses their Challah Rolls for their burgers!  I think I’ll be trying the burgers there next time we go to NYC!.

Gluten-Free Pantry’s White Cake

In this month of transition I haven’t been able to do my normal amount of cooking and baking.  It’s been a bit weird actually.  When I shipped all my boxes back east, I also shipped all of my flours, xantham gum and baking pans, so It’s been a bit rough.  If I have a sweet tooth, I need to go and find a gluten-free box mix and make that.  Saying that sounds so much easier than it really is.  The stores around here are very limited on what they carry for gluten-free options.  Whole Foods is my best bet, but sadly they are just so expensive that I don’t shop there very often.

While walking around Whole Foods the other day I came across a brand that I have seen and heard about many times – Gluten-Free Pantry.  I picked up two of their mixes – the old-fashioned cake and cookie mix and their chocolate chip cookie mix.  Victoria and I decided to make the cake mix first and some chocolate cream cheese frosting to go on top of it.  The cookie mix will be made later this week I’m sure (seeing as I fly out on Friday night).

We followed the directions per the package, it was nice and moist when it came out of the pan, however the next morning when we went to eat it, it seemed a bit dry and crumbly. Not saying that it was bad, just a bit crumbly.  I did however really enjoy that it wasn’t super sweet.  We topped it with some chocolate cream cheese frosting, which was the perfect balance of sweetness. I do prefer my cake to be a bit more moist but over all I really did enjoy this mix and plan on buying this brand again in the future.

I’m looking forward to trying the cookie mix soon.

Chocolate Cupcakes with Cinnamon-Vanilla Frosting

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The cupcake recipe is from Bob’s Red Mill.  I was on the hunt for a new cupcake recipe and didn’t find too much right away.   I went on Bob’s Red Mill site and looked to see if he had any and found this chocolate cake recipe instead.  I figured why not just make cupcakes out of this cake recipe.

Chocolate Cupcakes with Cinnamon-Vanilla Frosting

1-1/2 cup Gluten Free All Purpose Baking Flour
1 cup Brown Sugar
1/2 cup Cocoa powder, unsweetened
1 tsp. Baking Soda
1 tsp. Xanthan Gum
3/4 tsp. Salt
1/2 cup Milk (cow, soy or rice)
1/3 cup Butter, Margarine or Shortening
1 large Egg
1 tsp. Vanilla
3/4 cup warm brewed Coffee

Preheat oven to 350degrees. Line a cupcake pan with paper lingers. Set aside. Place all ingredients, except coffee, in large bowl and blend with electric mixer. Add coffee and mix until thoroughly blended. Pour into prepared cupcake pan and bake for 20 minutes minutes or until toothpick inserted in center of cake comes out clean. Serves 16.

Cinnamon-Vanilla Cream Cheese Frosting

4oz butter softened

4oz cream cheese softened

2 cups powder sugar divided

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low speed and add the powder sugar one cup at a time ~Mix until smooth and creamy, add cinnamon
~Beat in the vanilla extract

(I really do heart cupcakes!)

Happy Birthday Lisa

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Last night we went out to celebrate Lisa’s 30th birthday at the Swiss Bistro in Carmel.  After dinner we headed back to my place for some cake and ice cream.I used the Bob’s Red Mill Chocolate Cake Mix (which by the way is wicked good!!) with a little home made cream cheese frosting colored purple, just for her.

Cream Cheese Frosting

4oz butter softened
4oz cream cheese softened
2 cups powder sugar divided
1 teaspoon vanilla extract

~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low speed and add the powder sugar one cup at a time until smooth and creamy
~Beat in the vanilla extract