Gluten Free Chocolate Cupcake and Chocolate Frosting

I promised I would tell you how to make these beautiful chocolate cupcakes and amazing chocolate frosting. Here are the beautiful chocolate cupcakes and the amazing chocolate frosting.

Chocolate Cupcake

Ingredients:

• 1 1/2 cups of c4c flour
• 1 cup of cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon of baking powder
• 4 eggs
• 1 1/4 cups white sugar
• 2/3 cup sour cream
• 3 ½ cups heavy cream
• 1 tablespoon of vanilla extract

Directions:

1.     Preheat oven to 350 degrees. Grease two 12 cup muffin pans or line with paper baking cups.

2.    In a medium bowl, stir together the c4c flour, cocoa powder, salt, baking soda, and baking powder. In a separate large bowl, beat the eggs, sugar, sour cream, heavy cream, and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.

3.    Bake for 20 to 25 minutes and check with a toothpick. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Tip: If the batter is too sticky, add more heavy cream. That should do the trick when baking this cupcake. Enjoy!

Chocolate Icing

Ingredients

• 2 3/4 cups powdered sugar
• 6 tablespoons cocoa powder
• 1 stick of unsalted butter
• 1 teaspoon gluten free vanilla extract
• ½ cup of heavy cream

Directions

1.    In a medium bowl, sift together the powdered sugar and cocoa powder, and set aside.

2.    In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with heavy cream. After, blend in the vanilla. Stir (beat) until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Hope you enjoy,
-Caitlin