Gluten Free Chocolate Cupcakes
These gluten free chocolate cupcakes are super moist, and amazingly chocolatey! They have the nutrition of a muffin, but taste like cake!
Servings 12
Calories 312kcal
Ingredients
- 12 standard cupcake liners
- 2 3/4 cup King Arthur Gluten Free Flour Blend
- 1/2 teaspoon salt
- 3/4 cup cocoa powder, unsweetened
- 1 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 tablespoon flaxseed, ground
- 1/4 cup water
- 2 teaspoon vanilla extract
- 1/2 cup coconut oil
- 1 cup soy milk
- 1 cup water
Instructions
- Preheat oven to 350 degrees. Place cupcake liners into a muffin pan.
- Mix ground flax with 1/4 cup of water and allow to sit while gathering and mixing other ingredients.
- Sift flour, salt, cocoa, sugar, baking powder and baking soda in a large bowl.
- In a separate smaller bowl, mix together flax eggs (the water and flax that has been sitting), vanilla, oil, milk (we used almond milk) and boiling water.
- Mix wet ingredients into dry ingredients. Pour an even amount into each cupcake liner.
- Bake on middle rack for 20-25 minutes and check for doneness by inserting a toothpick into a cupcake, looking for minimal residue, which will indicate that they are finished baking. The tops should be firm when they are done, too.
- Allow to cool before icing.
