Gluten-Free Dark Chocolate Cupcakes recipe

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Ingredients

1 ½ cups gluten-free all-purpose flour
1 ½ cups coconut sugar
1 cup dark chocolate chips
1 cup cocoa powder
¼ cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 ¾ cups buttermilk
4 eggs
¾ cup vegetable oil
2 teaspoons vanilla extract

Nutrition Info

271.9 calories
carbohydrate: 37 g
cholesterol: 42.3 mg
fat: 13.9 g
fiber: 3.1 g
protein: 4.8 g
saturatedFat: 3.7 g
servingSize: -
sodium: 244.4 mg
sugar: 19.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.

  2. Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl, mix well to combine.

  3. Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture, fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.

  4. Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes, transfer to a wire rack to cool completely.

Recipe Yield

18 cupcakes

Recipe Note

Deep, dark, satisfying, and seriously addictive. They are best when cooled down to firm up the chocolate chips inside to give a burst of flavor. Our co-op grocer sells stevia-sweetened dark chocolate chips which are very good. Freeze some cupcakes for a fast snack on the go.

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