Joyful Chocolate Cupcakes
These joyful chocolate cupcakes are a crowd pleaser! They are so fluffy, soft, and moist. They are dairy free and even turn out amazing by substituting with flax eggs to make them vegan!
Ingredients
- 1 cup gluten free-all-purpose flour (rice flour blend) (135g) * I used King Arthur Gluten Free Measure for Measure
- 3/4 cup quinoa flour (101g)
- 3/4 cup cacao or cocoa powder (53g)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup coconut sugar (81g)
- 1 cup maple syrup (306ml)
- 1 cup canned lite coconut milk, shaken (236 ml)
- 1/2 cup oil (99ml)
- 2 eggs (or 2 flax eggs for a vegan option)
- 2 1/2 teaspoons vanilla extract
- 1/2 cup hot water (109ml)
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper cups. Bring a half cup of water to boil while you do the following steps.
- In a stand mixer or a large bowl with a hand mixer, put in the eggs, coconut sugar, maple syrup, oil, coconut milk, and vanilla extract. Mix well.
- Then take a medium sized bowl and add the gluten-free flour, quinoa flour, cacao powder, baking soda, baking powder, and salt. Mix together with a wire whisk to work out any clumps.
- Next, alternate in adding the dry mixture and the hot water to the wet ingredients, beating in between.
- Beat on medium speed for a few minutes or until the batter is well mixed and there are no clumps.
- Fill each lined muffin cup 3/4 the way full with batter.
- Bake on the middle rack for 18-20 minutes or until the tops spring back when touched. Let them cool for about 10 minutes before transferring to a cooling rack.For mini cupcakes, bake for about 12 minutes in a greased mini muffin tin.