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Gluten Free Dark Chocolate Cupcakes Recipe! #tipit
Food & Drink
225 grams all-purpose gluten free flour
30 grams dark cocoa
1 teaspoon baking soda
½ teaspoon baking powder
113 grams butter, room temperature
¾ cup sugar
¾ cup brown sugar
¼ cup oil
¾ cup buttermilk
1 tablespoon vanilla extract
¼ cup strong instant coffee
1.Preheat oven to 350 F (175 C). Line Muffin tin with paper liners.
2. In a small bowl, mix together flour, xanthan gum if using, dark cocoa, baking soda, and baking powder.
3.Cream together butter and sugars.
4.Mix together the eggs, oil, buttermilk and vanilla.
5.Mix the batter together, alternating dry and wet ingredients, starting with adding a third of the flour mixture to the bowl. Combine. Add half of the wet ingredients. Combine. Add another third of the flour mixture and combine again. Add the other half of wet ingredients and then the rest of the dry, mixing after each.
6.Add the warm coffee, mixing to combine.
7.Fill paper liners 2/3 full and bake at 350 until done (about 20 minutes). A toothpick will come out without wet better.
8. Let cool in the pan 10-15 minutes then move to cooling racks to cool completely before icing.