Dessert Quick and Easy

Choco-Azteca Delights: Gluten-Free Rice Flour Cupcakes

Indulge in a Spirited Twist on a Chocolate Classic

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Choco-Azteca Delights: Gluten-Free Rice Flour Cupcakes

Difficulty:IntermediatePrep time: 15 minutesCook time: 20 minutesRest time: 10 minutesTotal time: 45 minutesServings:12 servingsCalories:191 kcal Best Season:Suitable throughout the year


Discover the rich, spicy undertones of these Choco-Azteca Delights, where traditional chocolate cupcakes get a gluten-free makeover with rice flour and a dash of Mexican chocolate. Perfect for anyone looking to satisfy their sweet tooth while adhering to a gluten-free diet, these cupcakes boast a moist crumb and a fusion of sweet and spicy flavors that will transport your taste buds straight to the heart of Mexico.



  1. Warm your oven to 350 degrees F (175 degrees C) and arrange a dozen cupcake liners in the wells of a muffin tin.
  2. In a mixing bowl, cream the butter and sugar with an electric mixer at high velocity until the mixture is light and airy. Introduce eggs individually, ensuring each is well incorporated before adding the next. Pour in the vanilla extract and blend it into the mixture.
  3. In a separate bowl, sift together rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda. Gradually add these dry ingredients to the butter mixture on a low setting until just moistened, then switch to a medium setting to eliminate any lumps. Slow down the mixer once more and pour in the milk, mixing until the batter achieves a uniform consistency. Scoop roughly 3 tablespoons of batter into each liner in your muffin tin.
  4. Transfer the tin to the oven and bake until an inserted toothpick comes out without wet batter, which should take about 18 to 20 minutes.


  • – For a dairy-free version, substitute buttermilk with your preferred plant-based milk mixed with 1 teaspoon of vinegar or lemon juice.
    – If Mexican chocolate is unavailable, use dark chocolate and increase the amount of cinnamon and cayenne pepper slightly to mimic the flavor profile.
Keywords:Gluten-free, Cupcakes, Rice Flour, Mexican Chocolate
Nutrition Facts

Servings 12

Amount Per Serving
Calories 194
% Daily Value *
Total Fat 9g14%
Saturated Fat 5g25%
Cholesterol 51mg17%
Sodium 82mg4%
Potassium 69mg2%
Total Carbohydrate 26g9%
Dietary Fiber 1g4%
Sugars 9g
Protein 3g6%

Calcium 42 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Can I use a different type of gluten-free flour?

Yes, but results may vary. Rice flour provides a specific texture and flavor that complements the Mexican chocolate.

How spicy are these cupcakes?

The spice level is mild but noticeable. Adjust the cayenne pepper to suit your taste.

Can I make this recipe dairy-free?

Yes, by substituting buttermilk with a dairy-free alternative as mentioned in the recipe notes.

How long do these cupcakes stay fresh?

They are best enjoyed within 2-3 days when stored in an airtight container at room temperature.

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    07/12/2024 11:25 am GMT

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