Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 18