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.
The ingredient list now reflects the servings specified
Directions
Cook's Notes:
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.
Nutrition Facts
Per Serving:
272 calories; protein 4.8g; carbohydrates 37g; fat 13.9g; cholesterol 42.3mg; sodium 244.4mg.
Full Nutrition
One for the keeper recipe file guys and gals! We did it. We've found a real cupcake. Not a rock. Not a chocolate-flavoured sponge. And not chocolate flavoured crumbles to wear on your shirt instead of making it to your mouth! (and I didn't use the xanthan gum) If you're a nut for dark chocolate, then you will be in heaven when you eat these. I made a half recipe and got 12 regular-sized muffins using slightly less than 1/4 cup of batter per cupcake. I used a chopped piece of 70% cacao, didn't have any chips on hand. Reading the notes, I did use brown rice flour instead of coconut and used regular whole, milk instead of buttermilk. The cupcakes cooked exactly as stated, in 20 minutes. Really a great treat for gluten free diets or not. Thank you, gem bee, for the recipe.
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One for the keeper recipe file guys and gals! We did it. We've found a real cupcake. Not a rock. Not a chocolate-flavoured sponge. And not chocolate flavoured crumbles to wear on your shirt instead of making it to your mouth! (and I didn't use the xanthan gum) If you're a nut for dark chocolate, then you will be in heaven when you eat these. I made a half recipe and got 12 regular-sized muffins using slightly less than 1/4 cup of batter per cupcake. I used a chopped piece of 70% cacao, didn't have any chips on hand. Reading the notes, I did use brown rice flour instead of coconut and used regular whole, milk instead of buttermilk. The cupcakes cooked exactly as stated, in 20 minutes. Really a great treat for gluten free diets or not. Thank you, gem bee, for the recipe.
Read More
This was delicious, lots of happy tastebuds! I tweaked it and created Gluten and Sugar-Free Raspberry Filled Dark Chocolate Cupcakes. Added Vanilla Cream Cheese Frosting and of course sprinkles! Use the avocado oil, it really adds to the flavor and definitely use foil cupcake liners for holding in moisture.
Read More
This is an amazing recipe! The first gluten free cake that was moist, soft and not crumbly at all. The flavor is exceptional. The only changes I made were sifting all the dry ingredients prior to mixing with the wet. I beat the wet ingredients well before combining. I folded in the chocolate chips at the end. I added a heaping tablespoon of mayonnaise to the wet ingredients (I always add mayo to GF baking for moisture and mouth feel). I sprinkled white sugar on the tops at about 15 minutes of baking time. We don't frost cupcakes because our treats can end up in backpacks, bike packs or car trips. I had to increase baking time by 5 minutes. This will be my new "go to" recipe for all cakes, cupcakes and muffins (with slight ingredient changes ). Thank you for this recipe!
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For gluten-free muffins these rose high and turned out beautifully!! Maybe the best gf muffins I’ve made so far. I subbed applesauce for half the oil content and used olive oil for the rest. I don’t keep buttermilk on hand, so I used the milk and vinegar trick. I also threw in a little instant coffee for a bit of a mocha flavor, but it didn’t really come through. I guess next time I might try it again and add more coffee. But I think they’re amazing as is! The texture was spot-on! I have celiac disease, and if I were to buy one of these I would’ve probably taken one bite and become extremely nervous, because it’s quite hard to believe it doesn’t have gluten in it. So yummy!!!
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Loved it for taste BUT I needed 5 dozen cupcakes; so, I increased the servings to 60 ending up with over 12 dozen! I made some substitutions: used almond flour in addition to gluten free flour; used cornstarch (same amount) as xantham gum; used brown sugar in addition to coconut sugar; used vinegar + almond milk instead of buttermilk. These are delicious cupcakes but they don't rise too much; you can fill each paper more than suggested.
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Love this recipe so much! We also made it into a 9x13 cake and it turned out perfectly. We omitted the xantham gym as our gf flour mix already had it in it, we also replaced the coconut flour with our gf flour mix.
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It is difficult to know how to rate a recipe when it uses ingredients that you are not used to (and don't really need to use)---gluten free flour and brown rice flour. I made these to take to the faculty at my daughter's elementary school to please someone there who is gluten free. I made a combination of regular-sized cupcakes and a lot of little minis. When I tasted the cupcakes I felt that they were a little dry and somewhat crumbly but the people who are gluten free thought they were really good. So the verdict is that they are great for those who want sweets without gluten!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
One for the keeper recipe file guys and gals! We did it. We've found a real cupcake. Not a rock. Not a chocolate-flavoured sponge. And not chocolate flavoured crumbles to wear on your shirt instead of making it to your mouth! (and I didn't use the xanthan gum) If you're a nut for dark chocolate, then you will be in heaven when you eat these. I made a half recipe and got 12 regular-sized muffins using slightly less than 1/4 cup of batter per cupcake. I used a chopped piece of 70% cacao, didn't have any chips on hand. Reading the notes, I did use brown rice flour instead of coconut and used regular whole, milk instead of buttermilk. The cupcakes cooked exactly as stated, in 20 minutes. Really a great treat for gluten free diets or not. Thank you, gem bee, for the recipe.
This was delicious, lots of happy tastebuds! I tweaked it and created Gluten and Sugar-Free Raspberry Filled Dark Chocolate Cupcakes. Added Vanilla Cream Cheese Frosting and of course sprinkles! Use the avocado oil, it really adds to the flavor and definitely use foil cupcake liners for holding in moisture.
This is an amazing recipe! The first gluten free cake that was moist, soft and not crumbly at all. The flavor is exceptional. The only changes I made were sifting all the dry ingredients prior to mixing with the wet. I beat the wet ingredients well before combining. I folded in the chocolate chips at the end. I added a heaping tablespoon of mayonnaise to the wet ingredients (I always add mayo to GF baking for moisture and mouth feel). I sprinkled white sugar on the tops at about 15 minutes of baking time. We don't frost cupcakes because our treats can end up in backpacks, bike packs or car trips. I had to increase baking time by 5 minutes. This will be my new "go to" recipe for all cakes, cupcakes and muffins (with slight ingredient changes ). Thank you for this recipe!
For gluten-free muffins these rose high and turned out beautifully!! Maybe the best gf muffins I’ve made so far. I subbed applesauce for half the oil content and used olive oil for the rest. I don’t keep buttermilk on hand, so I used the milk and vinegar trick. I also threw in a little instant coffee for a bit of a mocha flavor, but it didn’t really come through. I guess next time I might try it again and add more coffee. But I think they’re amazing as is! The texture was spot-on! I have celiac disease, and if I were to buy one of these I would’ve probably taken one bite and become extremely nervous, because it’s quite hard to believe it doesn’t have gluten in it. So yummy!!!
Loved it for taste BUT I needed 5 dozen cupcakes; so, I increased the servings to 60 ending up with over 12 dozen! I made some substitutions: used almond flour in addition to gluten free flour; used cornstarch (same amount) as xantham gum; used brown sugar in addition to coconut sugar; used vinegar + almond milk instead of buttermilk. These are delicious cupcakes but they don't rise too much; you can fill each paper more than suggested.
Love this recipe so much! We also made it into a 9x13 cake and it turned out perfectly. We omitted the xantham gym as our gf flour mix already had it in it, we also replaced the coconut flour with our gf flour mix.
It is difficult to know how to rate a recipe when it uses ingredients that you are not used to (and don't really need to use)---gluten free flour and brown rice flour. I made these to take to the faculty at my daughter's elementary school to please someone there who is gluten free. I made a combination of regular-sized cupcakes and a lot of little minis. When I tasted the cupcakes I felt that they were a little dry and somewhat crumbly but the people who are gluten free thought they were really good. So the verdict is that they are great for those who want sweets without gluten!
