Ingredients and Weight:
- Gluten-free flour blend: 300g (2 cups)
- Cocoa powder: 75g (1/2 cup)
- Baking powder: 12g (4 tsp)
- Baking soda: 6g (2 tsp)
- Salt: 4g (1 tsp)
- Dark chocolate chips: 150g (1 cup)
- Unsweetened almond milk: 240ml (1 cup)
- Coconut oil, melted: 120ml (1/2 cup)
- Maple syrup: 60ml (1/4 cup)
- Vanilla extract: 15ml (1 tbsp)
Preparation Time:
20 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-hole muffin tin with cupcake liners.
- In a large bowl, whisk together the flour blend, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the dark chocolate chips.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cupcake:
- Calories: 250
- Fat: 15g
- Protein: 5g
- Carbohydrates: 30g
- Sugar: 15g
Dish Characteristics:
- Rich and decadent dark chocolate flavor
- Gluten-free and suitable for those with gluten intolerances
- Moist and fluffy texture
- Perfect for special occasions
User Comments:
- "These cupcakes are absolutely heavenly! The dark chocolate flavor is intense and delicious."
- "I love that they're gluten-free, so I can enjoy them without any worries."
- "The texture is perfect, not too dense and not too crumbly."
- "I topped mine with whipped cream and fresh berries, and they were a huge hit with my guests."
- "I made these for my husband's birthday, and he couldn't get enough of them."
Special Precautions and Tips:
- If you don't have gluten-free flour blend, you can make your own by combining 1 cup almond flour, 1/2 cup tapioca flour, and 1/4 cup coconut flour.
- To make these cupcakes dairy-free, use dairy-free almond milk and coconut oil.
- Don't overmix the batter, as this can result in dense cupcakes.
- If the cupcakes start to brown too much during baking, cover the tops with foil.
