Ingredients for Gluten Free Chocolate Cupcakes
- Coconut Flour
- ¾ cup unsweetened cocoa powder
- Sea Salt
- 1 ½ teaspoons baking soda
- 4 large eggs
- Grapeseed Oil
- Agave Nectar
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How to Make Gluten Free Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
7g
Carbs
0g
