Gluten Free Chocolate Cupcakes with Chocolate Whipped Cream


I did a lot of playing around with recipes and mixing different ones to make what you see here. At the time, my dad couldn’t have wheat, but I didn’t like most of the gluten free cake I had tried on account of them being too dense. So I set out to experiment, and this is what I came up with.

In this recipe I used a grain called Amarantha. It has a nutty flavor and is gluten free! You can buy the grain at your local health food store.

Start by grinding about 1/2 cup of Amarantha grain (this gave me about 3/4 cup Amarantha flour) on the “pastry” setting in your WonderMill. Now you’re ready to begin!IMG_0716IMG_0722
Preheat oven to 350 degrees.

In a bowl combine dry ingredients:

3/4 cup (rounded) Amarantha Flour (use your WonderMill to grind the grain to flour)
3/4 cup (rounded) Tapioca Starch
1/2 cup cocoa powder
1 cup evaporated cane sugar (any sugar will work)
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Add wet ingredients to your dry ones and mix:

1 cup warm coffee, milk, or Almond milk (I used 1/2 cup coffee and 1/2 cup milk)
2 eggs
3 tab. oil (I used safflower oil)
2 tsp. Vanilla Extract
1/2 tsp. hazelnut (optional)
1/2 tsp. vinegar

Line muffin pan with paper baking cups. Spray lightly with non stick cooking spray.

Fill each muffin cup 2/3 – 3/4 full (depending on how big you want your cupcakes). Bake in 350 degree oven for 18-20 minutes.

When done, pull out of oven and place on cooler rack to cool. While they are cooling you can make the Whipped Cream for the top!

Chocolate Whipped Cream:

Begin with making a stabilizer for the whipped cream. This will help to keep if from “melting” and getting drippy when it sits for a bit.

Place in a small pan:

1 tsp. unflavored gelatin
4 tsp. cold water

Combine and let sit until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly.

In a mixing bowl combine:

2 cups heavy whipping cream (at least 24 hours old and very cold)
2/3 cup – 1 cup powdered sugar
1 tsp. vanilla extract.

Beat until slightly thickened.

While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.


3 tab. cocoa powder

Frost cooled cupcakes or put whipped cream in a pastry bag and pipe onto cupcakes. Store in refrigerator until ready to serve. Makes 12-18 cupcakes.






About MiasKitchen

I am the oldest of eleven children, so growing up there was always a ton of cooking that was needed. I started baking and making all the family meals at the age of 13 (I'm now 28). I figured if I was going to be cooking all the time, I might as well have fun with it, so I started trying to find new and exciting recipes. I love making as much as I can myself, especially for health reasons. Recently, I got into photography as well, so I thought it may be fun to have a blog where I could post the recipes that I find and want to share, plus it would give me a good chance to post the photos I take as well. Thus why I started Mia's kitchen. I hope you will all enjoy these recipes as much as I have!

Grain Mill Wagon Experience: "I really enjoyed my experience using the WonderMill. I like how it has three different settings so that I can get a fine enough flour for baking desserts, or a more coarsely ground flour for baking things like cornbread. It is really quiet as far as motors go and also isn't messy since the grinder empties right into the flour canister. From tiny grains like Millet to bigger grains like corn The WonderMill makes it quick and easy to grind any type of grain you may need! Being a part of the Grain Mill Wagon Challenge has been a great opportunity for me, and one that I greatly appreciate. I would recommend this mill to anyone!"

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