Ingredients
For a dozen of delicious and moist cupcakes, you will need the following ingredients:
- 1/3 cup of cocoa powder
- 1 cup of gluten-free all-purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of butter, softened
- 2/3 cup of white sugar
- 2 large eggs
- 1/3 cup of almond milk
- 1 teaspoon of vanilla extract
Instructions
Start by preheating your oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Sift together the cocoa powder, flour, baking soda, baking powder and salt in a bowl. Set aside.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Add in the almond milk and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and stir until all ingredients are combined. Divide the mixture into the paper liners, filling each one about two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool before topping with your favorite frosting.
Nutrition
These gluten free choc cupcakes are a wonderful treat for anyone who is gluten intolerant. Each cupcake contains about 220 calories, 11 grams of fat, 28 grams of carbohydrates, 2 grams of dietary fiber, and 3.5 grams of protein.
These cupcakes also offer a good source of vitamin A, vitamin C, vitamin K, iron, calcium, and magnesium. They are also rich in antioxidants, which can help protect your cells from damage.
These cupcakes are a delicious and nutritious treat that everyone can enjoy. They are also a great way to satisfy a sweet tooth without feeling guilty.
Tips and Tricks
If you are looking for an extra decadent cupcake, try adding a teaspoon of instant espresso powder to the batter. This will deepen the chocolate flavor and make the cupcake even more delicious.
If you are not a fan of butter, you can use coconut oil instead. Simply substitute the same amount of coconut oil for the butter.
You can also experiment with different flours such as sorghum flour, brown rice flour, or quinoa flour. These flours all work well in gluten-free baking.
If you are looking for a healthier alternative, try replacing the white sugar with coconut sugar. This will reduce the glycemic load of the cupcakes and make them a bit healthier.
For added texture and flavor, try adding a handful of dark chocolate chips or chopped nuts to the batter before baking.
These cupcakes are also a great way to use up leftover egg whites. Just add them to the batter and they will help give the cupcakes a light and fluffy texture.
Finally, if you are looking for a more indulgent treat, try adding a swirl of nut butter or a scoop of ice cream to the top of each cupcake.