not-so-texas-sized texas sheet cake mini cupcakes

I am finally satisfied with this recipe!  I have been working on it and perfecting it for a week now, and last night’s batch was the winner!  I am so excited with how these turned out!  They are soft, light, chocolatey, and very moist for being gluten-free.  This experiment first began as a Texas Sheet Cake (which I still want to make), but I was lacking ingredients for a full cake.  Then, I decided to cut down the recipe and make a small loaf of “sheet” cake.  I was trying to make this recipe gluten-free and healthier as I always do too.  One thing lead to the next and I ended up with some Not-so-Texas-Sized Texas Sheet Cake Mini Cupcakes.  I think mini cupcakes are so cute, fun, and just the right serving portion size.  They are an even mini-er version of an already mini version of a cake, or at least that is how the character Kevin from NBC’s The Office puts it.

Ingredients:

♦ 2.5 oz or about ½ bag of chocolate chips

♦ 1 egg

♦ 6 tbsp water 

♦ 1 tsp vanilla

♦ 3-4 tbsp Stevia or Coconut Suga

♦ ¼ tsp Baking Soda

♦ dash of salt

♦ ½ cup Pamela’s Gluten-Free Baking and Pancake Mix

♦ ¾ tsp xanthum gum

♦ 1 tbsp cocoa powder

Begin by melting the chocolate chips either in the microwave for 30 seconds (stirring half way through) or with a double boiler.

While the chocolate is cooling off a bit, whisk the egg and vanilla together really well.

Add in the melted chocolate, water, sugar, baking soda, and salt to mix together until smooth.

Combine the Pamela’s mix with the xanthum gum and cocoa powder to the rest of the bowl.  Do not be afraid of xanthum gum; it is a natural derivative that just acts as a thickener.  I have found that in most gluten-free recipes, added xanthum gum helps to thicken and bind the ingredients together.

After all ingredients are combined thoroughly, fill a lined, mini cupcake pan with batter using 2 teaspoons in each one.  *This is a small batch that make 8 mini cupcakes and will serve 3-4.*  Put the cupcakes in a 350°F oven and bake for about 10 minutes.

They should be finished baking when a toothpick inserted in the middle comes out clean.

My parents enjoyed them just as shown.  They said they tasted like a moist brownie! Mmm…  I like mine to have frosting though, so I made a healthy frosting to top them with.  The first time I tried these cupcakes I made a Peanut Butter Greek Yogurt Frosting.

Ingredients:

♦ ½ cup of plain non-fat greek yogurt

♦ 3 ½ tbsp of PB2

♦ 1 tsp raw honeyI frosted and added a sprinkle of cocoa nibs to the top.

The finalized and perfected version of my mini cupcakes, I made a Chocolate Almond Greek Yogurt Frosting for the top.

Ingredients:

♦ ½ cup of plain non-fat greek yogurt

♦ 2 tbsp almond butter

♦ 2 tbsp of cocoa powder

♦ 1 tsp vanilla

♦ 2 tsp of Stevia or coconut sugar

I topped these with cocoa nibs too.

 E N J O Y

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