Chocolate Gluten Free Cupcakes For Two
Small batch, gluten free chocolate cupcakes made with an almond flour blend, Dutch cocoa, and coconut sugar for a soft,chocolate-forward crumb. Coconut oil keeps them moist, and they bake in about 25 minutes — perfect for smaller celebrations or dessert-for-two occasions.
Servings: 5 Cupcakes
Calories: 213kcal
Equipment
Ingredients
- 5 tablespoons blanched almond flour
- 2 ½ tablespoons arrowroot flour
- 1 ½ tablespoons coconut flour
- 1 ½ tablespoons tapioca flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- 7 tablespoons coconut sugar or granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- 2 tablespoons cold pressed refined coconut oil, melted
- 2 tablespoons coconut milk or any milk
- ¼ teaspoon apple cider vinegar or white distilled vinegar
- ½ teaspoon vanilla extract
- 2 tablespoons medium brew coffee, very hot
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 5 cupcake liners.
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, cocoa powder, coconut sugar, baking powder and soda, and salt.5 tablespoons blanched almond flour, 2 ½ tablespoons arrowroot flour, 1 ½ tablespoons coconut flour, 1 ½ tablespoons tapioca flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 7 tablespoons coconut sugar, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt
- In a medium mixing bowl, add the egg, melted coconut oil, coconut milk, vinegar, and vanilla extract. Whisk until completely combined.1 large egg, 2 tablespoons cold pressed refined coconut oil, melted, 2 tablespoons coconut milk, 1/4 teaspoon apple cider vinegar, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the top of the wet ingredients. Stir until no dry streaks remain. Add the hot coffee (or water), and stir until combined.2 tablespoons medium brew coffee, very hot
- Bake the cupcakes for 14 to 15 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes, then transfer the cupcakes to the rack to cool completely.
Notes
Nutrition
Calories: 213kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 162mg | Potassium: 130mg | Fiber: 2g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg