Gluten-Free Mexican Chocolate Cupcakes

Follow our step-by-step guide on how to make Gluten-Free Mexican Chocolate Cupcakes.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and get your muffin tin ready by lining it with 12 cheerful paper liners.

2. Step 2

   In a mixing bowl, grab your softened butter and sugar, and beat them together using a stand mixer or an electric hand mixer on high speed.

3. Step 3

   Keep mixing until the mixture transforms into a creamy, fluffy delight that will make your kitchen smell amazing.

4. Step 4

   Next, add the eggs one at a time, making sure to beat well after each addition.

5. Step 5

   Then, stir in the vanilla extract until everything is beautifully combined.

6. Step 6

   In a separate bowl, whisk together the rice flour, cocoa powder, baking powder, ground cinnamon, cayenne pepper, and baking soda.

7. Step 7

   This blend of dry ingredients will add a wonderful depth of flavor to your muffins.

8. Step 8

   Gradually add this dry mixture to your creamy butter mixture, mixing on low speed until the flour is just moistened.

9. Step 9

   Once that’s done, increase the speed to medium and mix until your batter is smooth and free of lumps—this is where the magic happens! Now, reduce the mixer speed to low and gently pour in the milk, mixing until everything is well blended and ready to shine.

10. Step 10

    Using a spoon, fill each muffin cup with about 3 tablespoons of batter, making sure to distribute it evenly for perfectly baked muffins.

11. Step 11

    Pop the muffin tin into your preheated oven and bake for 18 to 20 minutes.

12. Step 12

    You’ll know they’re ready when a toothpick inserted into the center comes out clean.

13. Step 13

    Enjoy the delightful aroma wafting through your kitchen as you await your delicious creations!.