These gluten-free chocolate cupcakes are super moist and incredibly chocolaty! They have the diet of a muffin but taste like cake!
How do you make gluten-free chocolate cupcakes from scratch?
The production of gluten-free cupcakes is basically the same as for normal chocolate cupcakes. This recipe requires flax + water instead of an egg, which is the main difference between this recipe and other recipes.
The nice thing about gluten free flours is that you don’t have to worry about overmixing as you will never produce too much gluten! For all intense purposes, still mix the dry and wet ingredients separately and add them together at the end.
Which gluten-free flour is best for cakes?
According to the gluten-free experts, King Arthur Flour’s gluten-free blend is the flour that works best on most baked goods. It contains both white and brown rice flour and two types of starches – potatoes and tapioca. These four ingredients have been found to be the keys to a gluten-free blend that works almost as well as a wheat flour.
Do gluten-free cupcakes taste good?
If you’ve baked with gluten-free flours, you can probably attest that many of them taste terrible: sorghum flour, amaranth flour, soy flour – yuk! However, some of the gluten-free flours actually produce baked goods that taste just as good, if not better, than those made with wheat flour.
Believe it or not, rice and nut flour hold moisture better than wheat flour and can make a better tasting product that will last longer. Just because a flour is “gluten-free” doesn’t mean it tastes terrible.
12 default Cupcake liners2 3/4 Cup King Arthur gluten-free flour mix1/2 teaspoon Salt-3/4 Cup Cocoa powder, unsweetened1 3/4 Cup sugar1 1/2 teaspoon baking powder2 teaspoon Baking soda2 tablespoon Flaxseed, ground1/4 Cup water2 teaspoon Vanilla extract1/2 Cup Coconut oil1 Cup I am milk1 Cup water
Preheat the oven to 350 degrees. Place cupcake liners in a muffin pan.
Mix ground flax with 1/4 cup water and let it sit while you collect and mix other ingredients.
Sift the flour, salt, cocoa, sugar, baking powder, and baking powder in a large bowl.
In a separate smaller bowl, mix flax eggs (the water and the flax that sat), vanilla, oil, milk (we used almond milk), and boiling water.
Mix wet ingredients with dry ingredients. Pour an even amount into each cupcake liner.
Bake on the middle rack for 20-25 minutes and check the doneness by sticking a toothpick into a cupcake. When doing this, look for minimal residue, which indicates that baking has ended. The tips should also be firm when done.
Let cool down before freezing.
Calories: 312kcal | Carbohydrates: 54G | Protein: 5G | Fat: 11G | Saturated fatty acids: 8thG | Sodium: 323mg | Fiber: 5G | Sugar: 31G