Easy Gluten Free Chocolate Cupcakes
Ingredients
Cupcakes
-
1 ¼
cups
gluten free 1:1 flour
-
½
cup
unsweetened cocoa powder
-
1 ½
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
⅓
cup
avocado oil
-
⅔
cup
fine raw sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
¾
cup
non-dairy milk
Frosting
-
2
cans
coconut cream
-
½ to ⅔
cup
powdered sugar
-
1
teaspoon
pure vanilla extract
-
4
tablespoons
Dutch cocoa powder
-
1 to 2
tablespoons
arrowroot starch
Toppings
-
to taste
sprinkles
-
to taste
chocolate shavings
-
to taste
mini chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the oil and sugar.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
- Combine the dry ingredients and non-dairy milk into the wet mixture and mix until smooth.
- Spoon the batter into the cupcake liners, filling them about ⅔ full.
- Bake for 18 to 22 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool before frosting.
- Prepare the frosting by whipping the coconut cream with powdered sugar and vanilla until fluffy.
- Frost the cooled cupcakes and add desired toppings.
Nutrition Facts (estimated)
Servings
10 to 11 cupcakes
Calories
278
Total fat
8.7g
Total carbohydrates
34.4g
Total protein
3.3g
Sodium
99.5mg
Cholesterol
37.2mg
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