The Best Gluten-Free Chocolate Cupcakes
Servings: 12
Ingredients
- 1 ⅓ c gluten-free baking flour Bob's Red Mill brand
- ¾ c baking cocoa
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs
- 1 ½ c granulated sugar
- 3 Tb butter unsalted, melted
- 1 teaspoon vanilla extract
- 1 c milk
Instructions
- To begin, preheat your oven to 350°(F).
- Line a 12 cup muffin pan with paper liners. Set it aside for now.
- In a bowl, whisk together the flour, baking cocoa, baking powder, baking soda and salt. Set it aside for now.
- In your mixing bowl, beat together the eggs and sugar until fluffy.
- Add in the dry ingredients, and mix for just a moment.
- Add in the milk, melted butter and vanilla extract. Mix until it is all just combined.
- Scoop the cupcake batter into the prepared baking pan.
- Bake for about 18-20 minutes, or until the cupcakes test done with a wooden toothpick.
- Cool completely on a rack.
- Frost the cupcakes as you like.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/gluten-free-chocolate-cupcakes/Nutrition
Calories: 202kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 160mg | Potassium: 124mg | Fiber: 3g | Sugar: 27g | Vitamin A: 160IU | Calcium: 85mg | Iron: 1mg
