Gluten-Free Dark Chocolate Cupcakes

Name: Gluten-Free Dark Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5 cups gluten-free all-purpose flour; 1.5 cups coconut sugar; 1 cup dark chocolate chips; 1 cup cocoa powder; 0.25 cup coconut flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon xanthan gum; 0.5 teaspoon salt; 1.75 cups buttermilk; 4 eggs; 0.75 cup vegetable oil; 2 teaspoons vanilla extract

4.8

(11)

9 Reviews

5 Photos

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 by gem bee

Published on April 2, 2019

5

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

18

Yield:

18 cupcakes

Jump to Nutrition Facts

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

Directions

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

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
14g	Fat
37g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 272
% Daily Value *
Total Fat 14g	18%
Saturated Fat 4g	19%
Cholesterol 42mg	14%
Sodium 244mg	11%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	11%
Total Sugars 20g
Protein 5g
Vitamin C 0mg	1%
Calcium 97mg	7%
Iron 1mg	7%
Potassium 177mg	4%

* 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.