What’s a Hanukkah celebration without a little chocolate? Think of it as Hanukkah gelt in a cupcake liner. This simple and easy dairy-free, gluten-free cupcake is a perfect Hanukkah party treat, especially for those who want small bites of something sweet.
The recipe makes plenty for any party. Or for gifts – or just because you want a chocolate cupcake to go with that cup of coffee. That the recipe goes together in minutes is a bonus. One bowl. There are some days when washing multiple bowls makes me snap into a snark-fest – like that’s a surprise. A one bowl cake/cupcake recipe is a sanity saver in my house.
Also, in our house we try to come up with lots of reason to make these mini-cupcakes because they are two food groups we covet – chocolate and cake. And I have to say we are usually quite successful. This week, Hanukkah. Next week – the other holiday. After January when thoughts turn to resolutions that last a week, and we want to cut back on large pieces of cake, out come the mini chocolate cupcakes. After that, guess what? Valentine’s Day. Hey- if the stores can start carrying Valentine candy before New Year’s I can mention it in December, right?
Oh. All right. One holiday at a time.
Happy Hanukkah. Have a cupcake. Remember, it’s a little gelt in a cupcake wrapper. Or Aretha Franklin’s hat on a cupcake. You pick.
|Chocolate Hanukkah Cupcake Bites, Gluten Free||
- 130 grams AP GF flour (66 grams superfine brown rice flour plus 32 grams each superfine white rice flour and tapioca flour/starch) (1 cup)
- 186 grams granulated sugar (scant 1 cup)
- 30 grams unsweetened good quality cocoa (1/3 cup)
- 1 scant teaspoon baking powder
- ½ teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 96 grams solid vegetable shortening (Spectrum) in pieces (8 tablespoons)
- 3 extra-large eggs
- 140 grams almond milk (very scant ⅔ cup)
- 1 teaspoon vanilla
- 96 grams solid vegetable shortening (Spectrum) (8 tablespoons)
- 325 grams powdered sugar, sifted (about 3 cups)
- 3 tablespoons unsweetened cocoa
- 1 teaspoon instant espresso powder (decaf is fine)
- 1 teaspoon vanilla
- 1-3 tablespoons warm water
- GF sprinkles (Betty Crocker – but read the label) or coarse colored sugar
- Preheat oven to 350. Place mini cupcake liners in mini muffin pans (about 36-40 total). Set aside.
- In a large bowl whisk together flour, sugar, cocoa, baking powder, espresso powder, and salt. Add in shortening pieces, eggs, almond milk and vanilla. Using a handheld (or stand) mixer on medium/low combine until batter is smooth, lump-free and a little bit fluffy, about 2-3 minutes. Fill each liner just shy ⅔ full. Bake 10 minutes though it might take a minute more or just until a toothpick comes out without crumbs. Cool for a few minutes. Remove cupcakes to a rack and cool completely before adding buttercream.
- In the bowl of stand-mixer or using a hand-held mixer whip together shortening, sifted sugar, cocoa, espresso powder, vanilla, and 1 tablespoon of warm water. Whip mixture until it is very light and fluffy. It is seems too stiff, add a tiny bit of warm water at a time. Pipe a little bit onto each cupcake.
- Add sprinkles or colored sugar to the buttercream as soon as it is piped for best results. If you wait too long, the icing will set and the decoration will fall off (voice of experience). Let the icing and decoration set for about 30 minutes.