Looking for a recipe that is simple enough to be a week night dessert yet flexible and fancy enough to also be part of a celebration like a wedding or birthday? Look no further than these Gluten Free and Dairy Free Death By Chocolate Cupcakes! There are times when you just need a chocolate treat and this recipe fits that bill. If you haven’t tried baking with coconut flour pick some up today and give this recipe a try. This recipe was inspired by a Double Chocolate Chip Cupcake recipe by Brittany Angell. Go ahead and make someone happy by whipping up a batch of these today. You will be glad you did.
I have made these a couple of times a week over the past month. It seems like there are so many things happening in the early summer. We had our oldest graduate from high school, vacation bible school at our local church and then the 4th of July. This is my latest go to recipe when I need a treat to take. Let me know what you think by leaving a comment below. Maybe add a photo of your cupcakes at your special event 😉
- Yield: 12
Gluten Free and Dairy Free Death By Chocolate Cupcakes
- Eggs (can use egg replacer) - 4 large eggs or egg free use 2 Tbsp. ground flax meal + 1/2 c. hot water
- Granulated sugar - 3/4 c.
- Coconut oil, melted - 1/3 c.
- Non-dairy milk - 3/4 c.
- Lemon juice or apple cider vinegar - 1 tsp.
- Coconut flour - 1/2 c.
- Tapioca starch - 1/2 c.
- Cocoa powder - 1/3 c.
- GF baking powder - 2 tsp.
- Baking Soda - 1 tsp.
- Salt - 1/2 tsp.
- Dairy free chocolate chips - 1 c.
Preheat oven to 350 (I use 325 convection)
Combine nondairy milk and lemon juice. In a large bowl mix ingredients and stir until well combined. Either spray muffin tins with cooking spray or line with muffin papers. Fill 3/4 full. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean. Frost with your favorite frosting.