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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 272 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 4 eggs
• 2 teaspoons baking powder
• ¾ cup vegetable oil
• 1 cup cocoa powder
• 1 teaspoon xanthan gum
• 1 cup dark chocolate chips
• ¼ cup coconut flour
• 1 ¾ cups buttermilk
• 1 ½ cups coconut sugar
• 1 ½ cups gluten-free all-purpose flour

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.