Gluten Free Chocolate Cupcakes

Makes 12 cupcakes

Prep   10  mins
Cook  20-25  mins

Total Time:   30-35 mins

 Gluten Free

 These gluten free chocolate cupcakes are chocolatey, moist, and irresistible!”

 

INGREDIENTS 

• 1/2 cup brown rice flour
• 1/4 cup tapioca flour
• 1/2 cup potato starch
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• pinch of cayenne powder
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon xanthan gum (optional, cake is more crumbly without)
• 1/2 cup butter softened (or use coconut oil if you want them dairy free)
• 1 cup brown sugar
• 1 large egg
• 1/2 cup rice milk
• 1/2 cup warm water
• 1 1/2 teaspoons vanilla

 

DIRECTIONS

1. Preheat oven @ 350 deg F.
2. In a large bowl add brown rice flour, tapioca flour, potato starch,
   coconut flour, baking soda, salt, cayenne powder, and cocoa powder.  Mix thoroughly.
3. In another bowl cream together butter and brown sugar.  Then mix in egg, rice milk, warm water, and vanilla.
4. Add the flour mixture to the brown sugar mixture and mix well.
5. Pour into muffin tins……..
6. Bake for 20-25 minutes
7. Frost with chocolate frosting. Click here for homemade chocolate frosting recipe.

Chef Notes:

*You can use 1 1/4 cups Sprouted Roots’ Gluten Free Flour Blend in place of separate amounts of brown rice flour, tapioca flour, and potato starch.

Click here for Sprouted Roots’ Flour Blend recipe.

Return from Gluten Free Chocolate Cupcakes to Gluten Free Desserts

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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free