I have always had a passion for the famous cupcakes, the unmistakable and popular American-origin sweets. Literally, they are called “cup cake” and are used to accompany tea during indulgent afternoon moments, but now, having spread in Italy for a few years, they are also prepared for many other festive occasions. Who hasn’t prepared them at least once? I confess that I have indulged in these little delicious snacks! Some time ago, I made them with a very delicate lemon cream that received widespread approval and of which I will soon post the recipe. I am also planning to make them with beets, for a “red velvet” effect that is sure to be successful! In the meantime, those I propose to you today are fantastic. A cocoa base as fluffy as a cloud topped with a velvety and enveloping white chocolate frosting that will contrast with the bitterness of the chocolate. Bite after bite, there will be nothing more satisfying! They are really very simple to make and, combined with other cupcakes of different flavors and colors, they will have a really impressive scenic effect! Moreover, they are also gluten-free, so perfect for those who are celiac! What are you waiting for to prepare them?
CURIOSITY: There are two theories about the origin of cupcakes. The most well-known one traces the name back to the fact that originally they were baked in cups (cup in English), as modern liners or molds did not yet exist. The second hypothesis, equally valid, is that the quantities of ingredients were in “cup”, according to the Anglo-Saxon methods.
Their history dates back to 1796, the year in which the first recipe referring to baking in a cup seems to have been written, but their actual trading only began after World War I. From then on, it grew and developed exponentially.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 13
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the cupcakes
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1.75 cups Rice flour
- 3 teaspoons unsweetened cocoa powder
- 2/3 cup brown sugar
- 2/3 cup Rice milk
- 4 tbsps Butter
- 2 Eggs
- 1 packet baking powder for gluten-free desserts
- 1 pinch Salt
- 3/4 cup fresh liquid cream
- 6 oz White chocolate
- 1/3 cup Whole milk
- 2 sheets gelatin
- as needed decorations (mixed chocolate pearls)
Tools
- 2 Mixing bowls
- 1 Whisk
- 1 Saucepan
- 1 Muffin tin
- Cupcake liners
Preparation
In a large bowl, combine the dry ingredients, namely the flour and sifted baking powder, sugar, cocoa, and salt (fig. 1).
Mix with a whisk until fully blended (fig. 2).
Separately, melt the butter in a bain-marie and let it cool. Pour it into a large bowl and add all the liquid ingredients, namely the eggs and milk, mixing with a whisk (fig. 3).
Incorporate the two mixtures by pouring the liquid ingredients over the dry ones and mixing everything quickly (fig. 4).
Transfer the mixture to a disposable piping bag without a nozzle for a cleaner job, or feel free to use a spoon. Arrange the paper liners in a muffin pan and fill them 2/3 full, leaving about 1/2 inch from the top (fig. 5).
Bake in a preheated oven at 350°F for 15′-20′, using a toothpick test for doneness. Once baked, remove and let cool (fig. 6).
Once cool, garnish with the white chocolate namelaka* that you prepared the day before (HERE’S THE RECIPE), using a piping bag.
Finally, decorate with the mixed chocolate sprinkles as desired. And voilà…the cupcakes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Cocoa cupcakes with white chocolate namelaka frosting can be stored in the fridge in suitable refrigerated containers for up to 2-3 days.
Tips, notes, variations, and suggestions
🟣* The frosting: the white chocolate namelaka is just one of the endless possibilities for decorating cupcakes, alternatively, you can prepare a cream cheese frosting which is much simpler but equally tasty. Simply beat with electric mixers: 240 g of fresh spreadable cheese like Philadelphia, 50 g of softened butter, 100 g powdered sugar, and 1 teaspoon of vanilla extract. Another lighter idea would be Greek yogurt:
150g Greek yogurt
80ml heavy cream (unsweetened)
20g powdered sugar
