Gluten Free Chocolate Chocolate Chip Cupcakes with Chocolate Frosting

These are super yummy!  I just modified my cupcake recipe to be chocolate and added some chocolate chips.  I kept the flour blend the same because those stayed moist and delicious from first bite to the last cupcake left.  These were a huge hit with the resident chocolate junkie, also known as Shawn. 

The Cupcakes:

1/4 cup millet flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup soy flour
1/4 cup Quinoa flour
1/4 cup sweet white sorghum flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter (one stick) softened
3 tablespoons cocoa powder
1 teaspoon pure vanilla extract
2 eggs
1 cup sugar
1/2 of a 12 ounce bag of Nestle Tollhouse Chocolate Chips.

Begin by mixing the butter and the sugar and the eggs thoroughly in your stand mixer bowl. While the sugar/butter mixture is mixing, in a separate bowl, mix the flours and dry ingredients together with a whisk.  Add half the chocolate flour mix to the mixer and blend well.  Add 1/4 cup milk to the batter and blend well.  Add the remaining flour mixture and blend well, then the remaining milk.  When thoroughly mixed together the dough will climb up the mixers beaters. 

 In a large muffin tin (12) place your paper cupcake liners.  Fill the liners about 2/3 full with the batter (it's thick so I found 2 spoons very useful).  Bake for 20 minutes at 350 degrees.  Test them with the toothpick in the center. (Unless you poke a chocolate chip, it should come out clean.)

Before

After

The Icing:

1/2 cup butter (one stick) softened
2 tablespoons cocoa powder
1 teaspoon pure vanilla extract
2 cups powdered sugar
2 tablespoons milk

Combine these ingredients in your mixer's bowl and blend until smooth, thick and creamy.  Here is a picture of mine.

Here is a picture of one of them torn in half to show the tender and moist inside. MMM...MMM......mmMMMmm!!!