Everyone makes claims to having the best ever chocolate cupcakes but seriously these are the real deal. Moist. Delicious. To die for. I mean I could go on forever but I’ll let you be the judge. This post marks the official debut of my visual recipe tutorial feature. Teaching is in my blood. My motto has always been gluten free made simple and easy. Visual Recipe Tutorials will show you just how simple gluten free can be.
Watch the Youtube video (above) then follow each step of the recipe through the photos.
Let me know in the comment section what you think about this format. Last but not least stay tuned since this is just the tip of an even more amazing feature coming very soon. :)
Ingredients
2 cups all-purpose gluten free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark cocoa powder
1 3/4 cup granulated sugar1/2 cup vegan margarine
1/3 cup vegetable oil
2 teaspoons pure vanilla
1 cup almond milk
1/2 cup water
4 eggs
Preparation
STEP I:
Preheat oven to 350ºF. Line (12 count) cupcake pan with cupcake liners. Sift together the flour, baking powder, baking soda, salt, and cocoa powder.
STEP 2:
Pour sugar into a large mixing bowl .
STEP 3:
Using a stand or hand mixer (on high speed) cream margarine and sugar for about one until fluffy.
STEP 4:
Slowly add the oil and continue mixing until the mixture looks like wet sand.
STEP 5:
Slowly blend in almond milk, water, and pure vanilla. Continue beating for about 30 seconds.
STEP 6:
Beat in flour blend and eggs one at a time alternating between each until the eggs and flour blend are just combined.
STEP 7:
Fill cupcake pans with one standard cookie scoop of batter.
STEP 8:
Bake about 20 minutes (350 degrees) until toothpick comes out clean.
STEP 9:
After about 20 minutes (350 degrees) remove cupcakes from the oven. Allow to cool for 2 minutes. Transfer to wire rack to cool completely.
STEP 10:
Ice cupcakes with chocolate butter cream or dark chocolate ganache.
Enjoy your cucpakes
Best Ever Dark Chocolate Cupcakes|Full Recipe
2 cups all-purpose gluten free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark cocoa powder
1 3/4 cup granulated sugar
1/2 cup vegan margarine
1/3 cup vegetable oil
2 teaspoons pure vanilla
1 cup almond milk
1/2 cup water
4 eggs
1. Preheat oven to 350ºF. Line muffin tin with cupcake liners.
2. Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar.
3. In a large mixing bowl using a stand or hand mixer cream margarine and sugar until fluffy about one minute.
4. Add the oil and continue mixing until the mixture looks like wet sand.
5. Slowly add in the milk, water, and vanilla all at once.
6. Beat for about 30 seconds.
7. Add the eggs and flour blend one at a time, beating well between additions.
8. Fill tins 1/2 full.
9. Bake about 20 minutes or until toothpick comes out clean.
10. Makes dozen cupcake
