A unique gluten free chocolate cupcake that is full of a surprise--mini M&Ms!! An instructional video is provided along with a step-by-step picture tutorial to show you how to make these special birthday treats.
Or ¾ c. all purpose GF/non-GF flour instead of the above 3 ingredients
1batch Buttercream Frosting
For the Chocolate Cupcakes:
Preheat oven to 350 degrees.
In a medium-sized bowl combine cocoa, rice flour, tapioca starch, xanthan gum, powder, soda and salt.
In the bowl of an electric mixer place both sugar, butter and oil. Mix for 1 minute. Add in eggs and continue mixing for another 30 seconds.
Alternatively add in dry ingredients and buttermilk, starting and ending with the dry ingredients.
Line a regular-sized muffin tray with cupcake liners. Spray with non-stick cooking spray and fill to ¾ full.
Bake in preheated oven for 18-22 minutes.
For the Surprise M&M Cupcakes:
Make sure cupcakes have cooled completely.
Using a sharp knife, cut a circle about 1 ½ inches wide (leaving about ½ inch of cake around the cupcake) in the middle of the cupcake. Make sure not to go all of the way down to the bottom of the cupcake, but instead leave a base about ½ inch thick.
Scoop out the center that you just cut and trim the top part of this piece to about ½ inch. Keep this piece for later.
Fill the hole you created with mini M & Ms. Place the piece you trimmed from above on top of the M & Ms.