Gluten-Free Dark Chocolate Cupcakes
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.
Recipe Summary test
Use the gluten-free flour of your choice. Substitute brown rice flour for the coconut flour if desired. Note coconut flour drinks moisture out of recipes, so the batter may appear very thick. Not so with brown rice flour.
Substitute milk for the buttermilk if preferred.
I use avocado oil. You can also use coconut oil, but there will be a slight flavor difference.
This recipe makes 12 big cupcakes, or 18 slightly smaller ones.