Double Chocolate Cupcakes
These allergy-friendly (gluten-free, dairy-free) double chocolate cupcakes are incredibly fluffy and moist. The chocolate cupcakes are topped with organic cocoa vanilla frosting and are delectable. Nobody will even notice they are allergy-friendly.
Equipment
- 1-2 Muffin/Cupcake Tin (Enough for 12 cupcakes)
- 1 Wire Rack
Ingredients
- ⅔ cup sugar
- 1 tsp. apple cider vinegar
- ½ tsp. espresso baking powder
- ½ cup cocoa powder
- ¾ cup + 2 tbsp. gluten-free 1:1 flour We like Josie's Best Gluten-Free Mixes
- 2 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ cup light brown sugar
- 2 eggs (room temp)
- boiling water (to activate the cocoa)
- 1 package Organic Vanilla Cocoa Frosting Mix (follow instructions on packaging)
Instructions
- Preheat the oven to 350 °F
- Place all your dry ingredients into a mixer, then add the wet ingredients individually.⅔ cup sugar, 1 tsp. apple cider vinegar, ½ tsp. espresso baking powder, ½ cup cocoa powder, ¾ cup + 2 tbsp. gluten-free 1:1 flour, 2 tsp. vanilla extract, ½ tsp. baking soda, ¼ tsp. salt, ¼ cup light brown sugar, 2 eggs, boiling water
- Mix on medium for about 3-4 minutes until blended.
- Fill muffin tin with batter (fill each spot about 3/4 of the way full)
- bake 12-15 minutes or until a toothpick comes out clean
- Remove from oven and let cool for 10 minutes
- Transfer to a wire rack and allow to cool for another 30-40 minutes
- Add your frosting1 package Organic Vanilla Cocoa Frosting Mix
- Enjoy!
Video
Notes
Gluten-Free, Dairy-Free, Allergy-Friendly
To prepare your Organic Vanilla Cocoa Frosting Mix, follow the relevant steps in this video:
[embedyt] https://www.youtube.com/watch?v=a68UJVhSdSw[/embedyt]
If you're looking for a gluten-free flour recommendation, please consider Josie's Best
Nutrition
Calories: 191kcal