These gluten free chocolate cupcakes taste just like I remember from my gluten filled days, with the added benefit of no stomach ache to follow. Yummy!!! the best part of this recipe is that they are made using a gluten free mix available at most grocery stores. These gluten-free, dairy-free, nut-free and vegan chocolate cupcakes are great frosted with your favorite frosting or dusted with powdered sugar. Also served with a scoop of your favorite vanilla non-dairy ice cream and chocolate syrup creates a fun and spectacular dessert fit for a birthday, wedding, or other celebration. They are so good that no one will know that they are gluten-free or vegan unless you tell them.  Just enjoy the compliments as you serve them at your next party!

Gluten Free Chocolate Cupcakes
Gluten Free Chocolate Cupcakes

  

Gluten Free Chocolate Cupcakes

Ingredients

  • 1 Betty Crocker Gluten-Free Devil's Food Cake Mix
  • 1/2 c. vegetable oil (I used corn)
  • 1 Tbsp. vinegar (I used apple cider, white will work too)
  • 1 c. strong brewed coffee- Cooled

Instructions

  1. Preheat oven to 350*
  2. In large bowl combine all ingredients.
  3. Use hand mixer, set to medium and mix for 1 minute.
  4. Line muffin pan with paper liners.
  5. Fill cups 3/4 full.
  6. Bake ~15 minutes or until tooth pick comes out clean.
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http://www.allergysensitivekitchen.com/2011/06/30/gluten-free-chocolate-cupcakes/

Yield~ 1 Dozen cupcakes (I filled my cups 1/2 full and it made 17)