Gluten-Free Chocolate Cream Cupcakes

Name: Gluten-Free Chocolate Cream Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 1/2 cup, vegetable oil; 3 ounces, bittersweet chocolate, chopped; 1 ounce (1/3 cup), Dutch-processed cocoa powder; 3 1/2 ounces (3/4 cup), ATK All-Purpose Gluten-Free Flour Blend; 3/4 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, xanthan gum; 1/2 teaspoon, salt; 3 , large eggs; 1 teaspoon, vanilla extract; 5 1/4 ounces (3/4 cup), sugar; 1/3 cup, whole milk; 1 teaspoon, unflavored gelatin; 3 tablespoons, water; 4 tablespoons, unsalted butter, softened, plus 3 tablespoons unsalted butter; 1 teaspoon, vanilla extract; Pinch, salt; 1 1/4 cups, marshmallow crème; 1/2 cup, semisweet chocolate chips

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A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

SERVESMakes 12 cupcakes

A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

WHY THIS RECIPE WORKS

Hostess CupCakes were a childhood favorite for most of us here in the test kitchen, so we wanted to develop a gluten-free version that would live up to our fond memories of the original. First, we focused on creating a tender, moist cupcake...

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