GLUTEN-FREE DARK CHOCOLATE CUPCAKES

Gluten-Free Dark Chocolate Cupcakes image

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.

Provided by gem bee

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 40m

Yield 18

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 37 g, Cholesterol 42.3 mg, Fat 13.9 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 244.4 mg, Sugar 19.5 g