This has become one of my favorite recipes. The chocolate cupcakes are nice and chocolatey, just the way I like them. And really, you absolutely cannot tell that it is gluten free.
The recipe is from the book How Can This Be Gluten Free that I have modified to be dairy free.
Dark Chocolate Cupcakes Makes 12 cupcakes
1/2 cup olive oil
3 ounces bittersweet chocolate, chopped (I use Ghiradelli Chocolate Chips. I can tolerate a little bit of milk in the chocolate, but if you are extremely sensitive, you may want to use another chocolate)
1/3 cup unsweet cocoa powder
3/4 cup GF Flour Blend
3/4 teaspoon baking powder
1/2 teasppon baking soda
1/2 teaspoon xanthan gum
2 large eggs
1 teaspoon vanilla
3/4 cup sugar
1/2 cup almond milk
Position oven rack to the lower-middle of the oven. Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners. Microwave the oi, chocolate, and cocoa at 50% power for about 2 minutes. Stir occasionally. Whisk the chocolate and set aside.
Whisk together the dry ingredients and set aside.
Whisk together the eggs, vanilla, and sugar. Whisk in the chocolate and milk, and finally the flour. Divide the batter between the 12 lined muffin cups.
No Butter Buttercream Frosting
1/2 cup (1 stick) dairy-free margarine (such as lactose free Blue Bonnet Margarine)
2 teaspoos vanilla
3 to 4 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
2 to 4 tablespoons almond or soy milk
Beat margarine with electric mixer at medium speed until light and fluffy. Add vanilla. Gradually beat in powdered sugar and cocoa powder. Add almond or soy milk by tablespoon until spreadable.
mamalamacooking 