How do I love these? Let me count the ways!!! :). Delicious and work for my daughter that has several limitations to her diet. WOW!! I m always looking for something special that Kim can substitute when there are birthday celebrations or donut/bagel day at school and this hits the mark in spades. This recipe will make 12 regular cupcakes and I highly recommend using the liners. There are tricks to baking Gluten free and I’m finding them, one by one. What did I learn this week? When you use G.F. flour, let the batter sit for up to 30 minutes so the flour can absorb the moisture before baking. (also, letting any baked good sit till completely cool can not be stressed enough!!!!!!!) I keep my G.F. baked goods in the frig or even freeze them if I only want one or two at a time. They will only last 1 day if left out on the counter. These are super chocolatey, have the perfect texture and I can’t wait for you to try them. 🙂
Throw everything into your mixer: Mix well and let stand for 30 minutes
1/2 c. coconut oil (soft or melted… mine was soft)
1 c. D. F. chocolate chips
1/3 c. unsweetened cocoa powder
1/2 c. plus 2 rounded TBL. G.F. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthum gum ( this is a must!!!)
1/2 tsp. salt
2 large eggs ( I used 2 Tbl. ground flax seed and 6 Tbl. water. let sit for 5 minutes before adding)
1 tsp. vanilla extract
3/4 c. sugar
1/2 c. D.F. milk (I used almond milk)
Bake at 350 for 18-20 minutes…Let cupcakes cool completely before removing from the pan.. even if they are in the paper liners.
Frosting: Blend these into a smooth mixture for icing cupcakes
2 TBL. D.F butter (softened)
1 tsp. vanilla extract
3-4 TBL D.F milk (I used almond milk)
2 Tbl. unsweetened cocoa powder
powdered sugar…. start with a cup.. blend.. add more powdered sugar if this is too thin.. Add more milk if too thick. Add small increments or you will end up with mountains of frosting.
