Gluten free chocolate and cayenne cupcakes

    33 min

    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!

    1 person made this

    Serves: 12 

    • 115g unsalted butter, softened
    • 100g caster sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 235g rice flour
    • 20g cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon cayenne pepper
    • 1/4 teaspoon bicarbonate of soda
    • 4 tablespoons milk

    Prep:15min  ›  Cook:18min  ›  Ready in:33min 

    1. Preheat oven to 180 C / Gas 4. Line a 12-hole cupcake tin with paper cases.
    2. Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
    3. Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper and bicarbonate of soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until chocolate batter is well blended. Fill each paper cupcake case with about 3 tablespoons of the chocolate batter.
    4. Bake in the preheated oven until a skewer inserted in the centre comes out clean, 18 to 20 minutes.


    Cinnamon buttercream is my preferred frosting for these cupcakes, but you could do spicy chocolate, plain chocolate or just vanilla!

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    Reviews in English (1)


    These cupcakes were sweet at first and spicy at the end  -  07 May 2017  (Review from Allrecipes US | Canada)