Decadent Gluten-Free Chocolate Cupcakes
Indulge in these moist and rich gluten-free chocolate cupcakes that are perfect for any occasion. Inspired by a feature from The New York Times blog, Bitten, these cupcakes are a labor of love. I meticulously crafted this recipe after multiple trials to ensure a delightful balance of chocolate flavor and texture. The combination of coconut flour and Dagoba cocoa powder provides a unique twist, while agave nectar adds natural sweetness without the guilt. Whether you're gluten intolerant or simply a chocolate lover, these cupcakes are sure to impress. Top them with a creamy vegan chocolate frosting for an irresistible treat that everyone will cherish. Your friends and family won’t even guess these are gluten-free!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
coconut flour
1/4 cup (sifted)
Dagoba cocoa powder
1/4 cup (sifted)
Celtic sea salt
1/4 teaspoon (none)
baking soda
1/2 teaspoon (none)
eggs
3 (large, beaten)
grapeseed oil
1/4 cup (none)
agave nectar
1/2 cup (none)
Instructions
1
Preheat the oven to 375°F (190°C) and line a cupcake tin with paper liners.
2
In a medium bowl, sift together the coconut flour, cocoa powder, Celtic sea salt, and baking soda, ensuring no lumps remain.
3
In a large bowl, whisk together the eggs, grapeseed oil, and agave nectar until fully combined and smooth.
4
Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is well-blended and uniform.
5
Using a measuring cup, pour a scant 1/4 cup of batter into each cupcake liner, filling them about 3/4 full.
6
Place the cupcake tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8
Once cooled, frost with your favorite vegan chocolate frosting for an extra touch of sweetness.
9
Serve and enjoy your decadent gluten-free chocolate cupcakes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Gluten-Free Chocolate Cupcakes.
Is this cupcake recipe gluten-free?
Yes, these cupcakes are specifically designed to be gluten-free.
What type of flour is used in these cupcakes?
The recipe uses coconut flour as the base.
Which cocoa powder is recommended for this recipe?
Dagoba cocoa powder is recommended for its unique twist and rich flavor.
What sweetener is used instead of granulated sugar?
The recipe uses agave nectar for natural sweetness.
What is the required oven temperature?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How many eggs are needed for the batter?
The recipe requires 3 large, beaten eggs.
What type of oil is used in these cupcakes?
Grapeseed oil is used to keep the cupcakes moist.
How long do the cupcakes need to bake?
The cupcakes should bake for 20 to 22 minutes.
How much batter should be poured into each cupcake liner?
Each liner should be filled with a scant 1/4 cup of batter.
How full should the cupcake liners be?
The liners should be filled about 3/4 full.
What type of salt should be used?
The recipe calls for 1/4 teaspoon of Celtic sea salt.
What leavening agent is used in this recipe?
The recipe uses 1/2 teaspoon of baking soda.
How do I prepare the dry ingredients?
The coconut flour, cocoa powder, salt, and baking soda should be sifted together to remove lumps.
How should the dry and wet ingredients be combined?
Gradually add the dry mixture to the whisked wet ingredients, stirring until uniform.
How can I tell if the cupcakes are done?
The cupcakes are done when a toothpick inserted into the center comes out clean.
How long should the cupcakes cool in the pan?
Allow the cupcakes to cool in the pan for 5 minutes before moving them.
Where should the cupcakes cool after being removed from the pan?
Transfer them to a wire rack to cool completely.
What kind of frosting is recommended for these cupcakes?
A creamy vegan chocolate frosting is recommended.
How many ingredients are in the cupcake base?
There are 7 main ingredients in the cupcake batter.
What was the inspiration for this recipe?
This recipe was inspired by a feature from The New York Times blog called Bitten.
What is the texture of these cupcakes?
These cupcakes are described as moist and rich.
Can non-gluten-free eaters enjoy these?
Yes, the description says friends and family won’t even guess they are gluten-free.
What is the first step in making these cupcakes?
The first step is to preheat the oven to 375 degrees Fahrenheit and line a tin with paper liners.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe for bakers.
What is a benefit of using agave nectar in this recipe?
It provides natural sweetness without the guilt of refined sugar.
What preparation is needed for the eggs?
The 3 large eggs should be beaten before being mixed with other wet ingredients.
Is the frosting included in the batter ingredients?
No, the frosting is mentioned as a suggestion to top the cupcakes after they cool.
What makes the chocolate flavor unique in this recipe?
The combination of Dagoba cocoa powder and coconut flour creates a unique twist.
Is this recipe suitable for those looking for a vegan option?
The recipe is tagged as vegan and recommends vegan frosting, though it contains eggs in the base which would require a substitute.