These gluten-free chocolate cupcakes are made with rice flour. A teaspoon of cayenne adds a bit of a kick! Perfect for anyone who loves chocolate and spice!
Cinnamon buttercream is my preferred frosting for these cupcakes, but you could do spicy chocolate, plain chocolate or just vanilla!
Still fairly new to baking with rice flour, but I had a a lot that needed to be used so I tried my hand at this. I also had some plain low-fat yogurt to use up, so I subbed it for the milk. I used some leftover cream cheese frosting on top of the cupcakes. Added a few almonds to half of the batch in the last five or so minutes of baking. Could have been a tad more moist, but I still thoroughly enjoyed them. - 30 Dec 2018 (Review from Allrecipes US | Canada)
Great but dry andy mouth was engulfed in hellfire - 30 Dec 2018 (Review from Allrecipes US | Canada)
These cupcakes were sweet at first and spicy at the end - 07 May 2017 (Review from Allrecipes US | Canada)