Tuesday, June 21, 2011

Gluten Free Molten Chocolate Cupcakes

Posted by The Cashmere Bunny at 9:57 AM
 In your life you eat a lot of different types of foods, you make, bake, and cook a lot of food too, and every so often, you run across a recipe that is worth holding onto. This is that recipe. The cakes are easy to make,are mindbogglingly good. Sweet, rich, and great with a glass of milk, gluten free molten chocolate cupcakes make a great party dish, a kid-friendly afternoon snack, or a tasteful late night dessert. These cakes are gluten free, so those of us with celiac can celebrate!

Prep Time: 30 Minutes
Total Time: 2 Hr
Makes: 18 Cupcakes
Recipe Details
  • 1/2 cup whipping cream
  • 1 cup semisweet chocolate chips
  • 1 box Betty Crocker® Gluten Free devil's food cake mix
  • Water, butter and eggs called for on cake mix box
  • Powdered sugar, if desired
  • Raspberries or sliced strawberries, if desired
Preparation Instructions:
  1. In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
  2. Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
  3. Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
  4. To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds. 
 To make this dish really something else, add a fruit to it, I used strawberry.  This breaks up the richness, and enhances the taste of the chocolate. The powdered sugar allows for the sweetening of the cake, it is semi-sweet so it tastes more like dark chocolate. Which is all fine and dandy, but the sugar on top adds a certain 'umph'.Anyways, enjoy eating you molten chocolate cakes, and have a fantastic summer!

Check out where we got this recipe at, http://www.glutenfreely.com/recipes/desserts/ 
There are plenty of other great recipes (that are super easy).
Give them our love!

5 comments on "Gluten Free Molten Chocolate Cupcakes"

Terry said...

YUMMY!! Can't wait to try it.

Anonymous said...

Where do you find the Betty Crocker gluten free mix. I haven't been able to find it at my local grocery store. These look delicious.

Cindy Shea said...

This is so nice because it is such a challenge to find Gluten free desserts for my little niece when she comes to visit. I'd love to make this recipe for her.

Karen C said...

This looks amazing. I was searching the internet for a quick fun dessert I could use for my party this weekend. I think I will try this. Thanks for the great pictures.

The Cashmere Bunny on June 29, 2011 at 9:11 AM said...

We found this mix at our Grocery Outlet store. But, I believe you can find it on amazon or gluten freely.com also.


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