These moist chocolate cupcakes with dark chocolate chips are a delicious gluten free treat. They are free from refined or processed sugar and use natural coconut palm sugar instead. They freeze well if you need to plan ahead.
Makes: 18 cupcakes
200g gluten free flour
325g coconut sugar
175g dark chocolate chips
85g cocoa powder
60ml coconut flour
2 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
180ml vegetable oil
2 teaspoons vanilla extract
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Preheat oven to 180 degrees C. Line cupcake tins with paper cases.
Combine gluten free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum and salt in a bowl, then mix well to combine.
Whisk buttermilk, eggs, vegetable oil and vanilla extract together in another large bowl until combined. Add flour mixture then fold in with a spatula until completely blended. Divide cake batter evenly among paper cases, filling each about halfway.
Bake cupcakes in the preheated oven until a skewer inserted in the centre comes out clean, about 20 minutes. Cool in tins 5 minutes before transferring to a wire rack to cool completely.