|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 28g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These gluten-free, dairy-free, egg-free chocolate cupcakes are so good that you'd never know that they were alternative! Moist, rich, and scrumptious with just a hint of coffee flavor, you'll use this recipe as a springboard for a lot of other gluten-free chocolate cupcake variations. Use coconut milk in place of the coffee, use rum extract instead of vanilla, or even mix in a handful of chopped nuts to add variety to your cupcakes.
As with any recipe intended for persons with dietary restrictions or allergies, make sure to read the ingredients labels on all ingredients to make sure that there are no dairy-derived ingredients or ingredients unsafe for people on a gluten-free diet.
1 1/2 cups all-purpose gluten-free flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 cup warm coffee
1/2 cup water
2 eggs Egg Replacer, or 2 eggs
3 tablespoons olive oil, or canola oil
1 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
1/2 cup dairy-free chocolate chips
1 cup dark chocolate ganache
Shredded sweetened coconut, optional
Preheat the oven to 350 F. Line a standard 12-cup muffin tin with cupcake liners. Set aside.
In a medium-sized mixing bowl, combine the gluten-free flour, cocoa powder, white sugar, sea salt, baking powder, baking soda, and xanthan gum. Create a well in the center of the dry ingredients and add in the warm coffee, water, Egg Replacer (or 2 eggs, alternatively), oil, vanilla extract, and apple cider vinegar. Use an electric hand mixer set on a medium speed setting and beat the ingredients for 2 full minutes until forming a smooth batter. Fold in the chocolate chips.
Use a standard-sized ice cream scoop to portion the batter into each of the prepare cupcake liners. Smooth the tops with an off-set spatula and bake for 18 to 22 minutes or until done. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Prepare the Dark Chocolate Ganache, cover it with plastic wrap, and allow it to chill in the refrigerator for 2 to 3 hours. Once the cupcakes are cool, top them with the ganache and shredded sweetened coconut.