About this recipe: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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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C/ Gas 4. 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; 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 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; transfer to a wire rack to cool completely.