Description
The most delicious chocolate cupcakes ever, whether you eat gluten free, or not
Ingredients
1/2 c oil (I prefer avocado oil)
1/2 c good quality chocolate chips
1/3 c cocoa powder
2/3 c gluten free flour (Bob’s Red Mill 1 to 1 works well)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp sea salt
1 tsp pure vanilla extract
2 large eggs
3/4 c sugar
1/2 c whole milk
1 box fluffy white frosting mix
Instructions
Melt oil, chocolate chips, and cocoa powder together in a small saucepan over low heat, stirring until smooth. Allow to cool for several minutes.
In a small bowl whisk together flour, baking powder, baking soda, xanthan gum, and salt.
In a large bowl whisk together vanilla and eggs, then add sugar and milk, stirring well. Add cooled chocolate mixture, then stir in dry ingredients. Allow the batter to stand for at least 10 minutes, or while the oven preheats to 350.
Spray cupcake liners with avocado oil spray, then fill 2/3 with batter. It will require a second cupcake pan.
Bake for 16-18 minutes, rotating pans after 10 minutes. Cool in the cupcake tins for 10 minutes before removing to cooling rack. Cool completely before frosting.
Notes
Avocado oil is lighter in flavor than extra virgin olive oil, but if EVOO is all you have, the chocolate will cover most of the taste.
Any cooking spray will work, but I prefer avocado oil spray. (Do you sense a theme here???)
The cupcakes will be dark in color as the recipe is written, but try substituting dark chocolate chips, black (ultra-dutch processed) cocoa powder, swap melted coconut oil for the avocado oil, and add the tiniest drop of coconut extract to the frosting. The result will be a totally rockin’ taste sensation.
To make these in advance, freeze completely cooled cupcakes on a baking sheet until solid, then transfer to a freezer bag. Thaw before frosting and serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
