Description
The BEST easy recipe for Gluten Free Chocolate Cupcakes! So moist, fluffy and oh so chocolatey! These are incredibly decadent while also being healthy and the perfect dessert for any occasion.
Ingredients
Scale
- 1/2 cup pure maple syrup
- 1/4 cup + 1 Tablespoon coconut oil or melted butter if not dairy free
- 1/2 cup unsweetened plain non-dairy milk or whole dairy milk if not dairy free
- 1 Tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 cups blanched super fine almond flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup arrowroot flour
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a standard sized 12 cup muffin pan with paper cupcake liners.
- In a small saucepan warm the maple syrup and coconut oil until the oil has melted then pour into your mixing bowl. (You can use a mixing bowl and whisk or stand mixer.)
- To the mixing bowl add the non-dairy milk, apple cider vinegar and vanilla extract. Stir until evenly mixed.
- To the wet ingredients in the mixing bowl add the remaining dry ingredients and mix until just combined.
- Evenly divide the batter into the 12 cupcake liners, if using a cookie scoop then it’s about one heaping scoop full into each liner. Flatten the cupcake batter using the back of a spoon before baking for cupcakes with perfectly flat tops.
- Bake for 21-23 minutes until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the baking pan from the oven and allow the cupcakes to cool in the pan for 3-5 minutes before transferring them to a cooling rack to finish cooling.
- Once completely cool you may frost the cupcakes if desired. My Chocolate Frosting makes a lovely topping for these.
- Eat and enjoy!
Notes
* These cupcakes store well in an air-tight container for up to a week. I think they are even better on the second day so they are perfect for making ahead.
Keywords: gluten free, chocolate, cupcakes, dairy free, moist, best, easy, vegan,
