Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting
Deep in my mom’s kitchen cabinets, you’ll still find my Nana Jennie’s treasured fudge cake pan. It’s one of the few remaining items my mom has left from her beloved grandmother. I can relate.
In fact, I know exactly why she holds on tight to this pan: Nana Jennie was the sweetest—and strongest—woman I ever met. It just so happens Nana Jennie also made the meanest fudge cake with fudge frosting. Her cake was no joke—and I doubt the pan had much to do with it.
This recipe is inspired by Nana Jennie. After all, I didn’t have access to the pan, which comfortably lives in Florida (I’m in Brooklyn), but the intention is all hers.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Ingredients
For the cupcakes:
½ cup plus 2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour
1 cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
1½ cups mini chocolate chips
¼ cup cocoa powder
1/3 cup canola oil
3 large eggs, at room temperature
For the frosting:
8 ounces (about 1 1/3 cups) mini chocolate chips
4 tablespoons unsalted butter
1 cup heavy cream
2 cups confectioners’ sugar, sifted
Instructions
- Make the cupcakes: In a small bowl, whisk together the flour, sugar, baking powder, salt and ½ cup chocolate chips.
- Preheat the oven to 350° and line a 12-cup muffin pan with liners. In a medium heatproof bowl and using a microwave, melt together the cocoa powder, oil, remaining 1 cup chocolate chips and 3 tablespoons water on medium power until almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
- Whisk in the eggs and the flour mixture until the batter is smooth and shiny. Transfer to the muffin cups and bake until set, about 25 minutes.
- Make the frosting: Meanwhile, place the chocolate chips, butter and heavy cream in a large heatproof bowl. Set over a saucepan of barely simmering water and whisk until melted and smooth. Stir until smooth and let cool for about 8 minutes. Add the confectioners’ sugar and using an electric hand mixer, beat on high speed until smooth and creamy, 3 to 5 minutes. Refrigerate for about 10 minutes, then pipe or spread frosting over the cupcakes.
19 Comments
Anonymous
Hi Silvana, Just wanted to let you know I made this cake recipe and it is delicious. I also took you suggestion and made cupcakes and since I doubled the recipe it made just 24 cupcakes. Thanks again.
Renita
Silvana Nardone
Hi Renita, great to hear! Thanks so much for letting me know! Talk soon, Silvana
Emily
omg…these look divine! i can’t wait to make these 🙂
Silvana Nardone
Thanks, Emily!
Mickey
What can I use in place of heavy cream for the frosting recipe?
Silvana Nardone
Hi Mickey, please refer to my substitutions chart here: http://www.silvanaskitchen.com/gluten-free-101/
I haven’t tested the swap-ins for this exact recipe so please let me know how it goes. Talk soon, Silvana
Jami Nato
these. are. nuts! seriously amazing. i made your pineapple carrot muffins this morning and i truly think they taste better than regular muffins. so crazy.
and also i just emailed you. 🙂
Silvana Nardone
Thanks, Jami!!! So happy to hear!
Milly
Since my two years old son must eat gluten-free foods, your gluten-free recipes are valuable to me. Thank you Silvana for this wonderful recipe!!!
Silvana Nardone
Hi Milly, thank YOU for your sweet comment! I’m so happy to hear from you. Talk soon, Silvana
Jenee
I made these for a potluck I went to recently, knowing my chances at eating anything there would be slim. Well, unfortunately, I ended up with only one of these bad boys, they were a hit! And everyone was shocked when I told them they were gluten- and lactose-free (I used lactose-free chocolate chips and a marshmallow frosting)! THANK YOU!!!!
Silvana Nardone
Hi Jenee, this made me smile from ear to ear! 🙂 Love the idea of marshmallow frosting—yum!
Denise
So, looking forward to trying this recipe tonight. Especially your frosting. I’ve never used heavy cream in my frosting. I have a blog and if my kid and I like it (I’m sure we will), may we share it on our blog linking it back to you? And our FB page?
Silvana Nardone
Hi Denise, this all sounds great! Hope the recipe was a success with your family! Talk soon, Silvana
Anonymous
baked these yesterday and it turned out amazing! Recipe is a keeper!! thank you so much :*
Silvana Nardone
So happy to hear! Talk soon, Silvana
Anonymous
Hi Silvana! I have been looking everywhere for your brownie recipe that is in your cookbook. I gave my copy of the cookbook to a friend, and thought I had copied the recipe. Is it here somewhere on your website? If not, and I need to just get my cookbook back, I understand! 🙂 It is the BEST recipe for brownies I have found. Thanks!
Anonymous
Silvana-
Could this batter be used as a round cake instead? I’m considering using it as a smash cake for my daughter’s second birthday.
Casie Vincent
Hi, I have a gluten free flour blend that I made up (I haven’t used it yet) and I was wondering if you could critique it before I begin baking. I believe it is kind of a combination between your all purpose and pancake gluten free flours, but not too sure. Here it is: 1 1/2c. White Rice Flour, 1 1/2c. Tapioca Flour, 3/4 c. Brown Rice Flour, 3/4c. Millet Flour, 3/4c. Potato Starch, 1 1/2tsp. Salt, and 1 TBS. Xantham Gum. Do you think this might stand a chance at producing a decent cookie, pancake, or muffin or did I totally ruin it. My reasoning is that I’m trying to get in more whole grains. Thank you in advance! 🙂