Gluten Free Chocolate Cupcakes
Recipe type: Gluten Free
Cuisine: Dessert
Cook time: 
Total time: 
Serves: 24
 
Delicious Gluten Free Chocolate Cupcakes
Ingredients
  • 1½ cups sugar
  • 1½ cups coconut flour
  • 1 cup (3 ounces) Dutch-process cocoa
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • ⅔ cup vegetable oil
  • 4 large eggs (substitute 1 cup applesauce if egg free)
  • 1⅓ cups water
  • 2 teaspoons gluten-free vanilla extract
Instructions
  1. Preheat the oven to 350°F. Line cupcake pan with paper liners (I like to double up).
  2. In a medium bowl, whisk together the sugar, coconut flour, cocoa, baking powder, salt, and xanthan gum. Set aside.
  3. Place the oil, eggs (or applesauce), water, and vanilla into your mixer bowl, and beat well. Blend in the dry ingredients, adding 1 cup at a time. Beat for 1 minute, scraping the bottom and sides of the bowl after each addition to ensure that it is well incorporated.
  4. Once all of the dry ingredients have been added, beat the batter at medium-high speed for 2 minutes, to make a smooth consistency. Scoop the batter into the prepared pans with a ¼ cup measuring cup or cookie scoop.
  5. Bake the cupcakes for 18 to 24 minutes, rotating the pans ½ way through the cooking time. Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Take them out of the pans to cool completely on a wire rack.
  6. Once completely cool, spread a thin layer of marshmallow crème and sprinkle each cupcake with shredded coconut. Top with cupcake toppers and candy eggs.
  7. Yield: two 8" or 9" round layers or 24 cupcakes
Recipe by Our Knight Life at https://ourknightlife.com/2014/03/gluten-free-chocolate-cupcakes-with-coconut-marshmallow-frosting.html