Options for Chocolate Cupcakes

I have plenty of recipes for chocolate cake and/or cupcakes (see below), but I can always use more, right? I volunteered to bring something for Sam's special baptism lunch and he requested "chocolate cake - or cupcakes - with chocolate frosting and sprinkles." That's a very reasonable request, and Grandpa thought cupcakes would be more festive for little boys. He also thinks they should add their own sprinkles! 

I wasn't thrilled with the last gluten-free cupcake recipe I tried, so went looking for another one. Because I've also been intrigued with the idea of spicy Mexican cake, I selected this recipe. Since I haven't ever had a cupcake in Mexico, I can't verify the authenticity of these, but they are delicious. The cayenne provides a nice little kick!

Gluten-Free Mexican Chocolate Cupcakes.

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 3/4 cup rice flour
• 2 tablespoons dark cocoa powder
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 2 tablespoons milk

Cream butter and sugar, then egg and vanilla. Combine the dry ingredients, then stir into the other mixture with the milk. Spoon into cupcake liners and bake at 350 degrees for 18-20 minutes. Cool, then frost with cinnamon buttercream, chocolate, or spicy chocolate frosting. Makes 6.

The other recipe, which  I also cut in half, is another good contender for future use.

Basic Chocolate Cupcakes

• 1 stick butter, melted
• 2 tablespoons cocoa powder
• 1/2 cup boiling water
• 1 cup flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup buttermilk (or soured milk)
• 1 egg
• 1/2 teaspoon vanilla

Combine butter, cocoa powder and water; boil for 15-30 seconds, then remove from heat and set aside for a few minutes.

Combine dry ingredients in one bowl and wet ingredients in another. Add chocolate mixture to the dry ingredients, then stir in the wet ones. Spoon into cupcake liners and bake at 350 for 18-20 minutes. Cool, then frost. Makes 12 cupcakes.

You can see the difference between the two recipes here. The "regular" recipe (on the right) was quite moist, the other a bit dry and crumbly, yet both were delicious.

Black Bottom Cupcakes

Chocolate Peanut Butter Cupcakes

Feathery Fudge Cupcakes

Copycat Costco Chocolate Muffins - but rich enough to be cupcakes