Gluten Free Chocolate Cupcakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site. Well, I am happy to say that is no longer the case. In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the failures. Here, I share with you my success. /chocolate-cupcakes/ Ingredients:
1/4 cup coconut flour |
1/4 cup dagoba cocoa powder |
1/4 teaspoon celtic sea salt |
1/2 teaspoon baking soda |
3 eggs |
1/4 cup grapeseed oil |
1/2 cup agave nectar |
Directions:
1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
2. In a large bowl, blend together eggs, oil and agave.
3. Blend dry ingredients into wet thoroughly.
4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
5. Bake at 375° for 20-22 minutes.
6. Cool and cover with vegan buttercream chocolate frosting ( /vegan-chocolate-frosting/).
7. Serve.
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