Gluten-Free Double Chocolate Cupcakes
Everyone loves cupcakes! (And if you don’t, er, I don’t want to judge, but something may be wrong with you … ) And this Double Chocolate Cupcakes recipe from Nutiva features some more nutrient-dense ingredients than you normally see in cupcakes. We’re talking coconut flour and coconut sugar, folks. We’re also talking gluten-free and dairy free/vegan if you choose. What we’re not talking though? Tasting “healthy.” These only taste delicious. Double the chocolate, double the tasty.
Gluten-Free Double Chocolate Cupcakes
Author: Nutiva
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
No one would know that Nutiva’s Double Chocolate Cupcakes are gluten-free!
Ingredients
- ⅓ cup Nutiva Organic Coconut Flour
- ¼ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ cup cocoa powder
- ¼ teaspoon sea salt
- ¼ cup Nutiva Organic Buttery Spread
- 1¼ cup Nutiva Organic Coconut Sugar
- 3 eggs
- ½ teaspoon vanilla extract
- ½ cup milk (can be substituted with almond, hemp or coconut milk)
- ¼ cup chocolate Chips (tossed in flour)
Instructions
- Preheat oven to 350°F and line cupcake tin with cupcake liners.
- Mix together flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl and set aside.
- In a large mixing bowl, cream together coconut sugar and buttery spread. This mixture will be soft, fluffy and crumbly. Whisk in vanilla extract, then whisk in eggs one at a time until fully incorporated.
- Alternate sifting dry mixture and milk into sugar, butter and egg mix.
- Fold in chocolate chips, mixing well to distribute them evenly.
- Scoop batter into cups, filling each halfway and mixing intermittently to keep chocolate chips from sinking to the bottom.
- Bake for 18-22 minutes, or until a toothpick comes out cleanly from the center of a cupcake.
- Allow to cool for 5-10 minutes before frosting and serving.
How often do you bake with coconut flour? It’s one of my faves now! —Jenn