Gluten Free Double Chocolate Cupcakes Recipe
Chocolate cupcakes are a classic treat and these gluten free chocolate cupcakes do not disappoint. They’re really easy to make and have a dairy free option too!
Ingredients
- 1 cup Sharon’s Nightshade-Free Gluten Free Flour Blend
- 1/2 teaspoon Xanthan Gum
- 1/2 cup Dutch Processed Cocoa
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 1 cup Granulated Sugar
- 1 large Egg room temperature
- 2/3 cup Cold Milk
- 1/3 cup Avocado Oil
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Coffee hot
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, sift and whisk together the gluten free flour, xanthan gum, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
- In a medium bowl, whisk together the egg, milk, oil, and vanilla extract. Pour the wet ingredient until just combined then stir in the hot coffee.
- Transfer the batter into the prepared muffin tins, dividing it equally among the 12 cups.
- Bake for 20-24 minutes or until a tester comes out clean. Cool in the pan for 5 minutes before removing to cool on a wire rack.
- Cool completely before frosting with your favorite frosting.
Notes
- See post for dairy free and vegan substitutions.
- I’ve also made this with cold coffee. If using cold/room temperature coffee, whisk it into the other wet ingredients before adding them to the dry ingredients.
- These are also great with buttermilk in place of the regular or coconut milk.
Nutrition
Calories: 135kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 164mgFiber: 1gSugar: 17g
Tried this recipe?Let us know how it was!