Ingredients
18
18 servings
- •1 ½ cups gluten-free all-purpose flour
- •1 ½ cups coconut sugar
- •1 cup dark chocolate chips
- •1 cup cocoa powder
- •¼ cup coconut flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon xanthan gum
- •½ teaspoon salt
- •1 ¾ cups buttermilk
- •4 eggs
- •¾ cup vegetable oil
- •2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
- 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 batter evenly among muffin cups, filling each about halfway.
- Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.
Nutritional Facts
Per 18 servings
- Calories: 272
- Carbohydrate: 37g
- Fat: 14g
- Fiber: 3g
- Protein: 5g
- Sugar: 20g
Related Recipes
Gluten Free Chocolate Cupcakes
Gluten-Free Moist Chocolate Cake
Gluten-Free Chocolate Raspberry Cupcakes
Gluten-Free Coconut Cupcakes
Gluten-Free Lovely Lemon Cupcakes
Flourless Chocolate Brownies (Gluten Free)
Easy Gluten-Free Chocolate Chip Cookies
Gluten-free Doughnuts
Simple Gluten-Free Brownies
Gluten-Free Banana-Chocolate Chip Muffins
Gluten-Free Vegan Dark Chocolate Brownies
