Decadent Gluten & Dairy-Free Chocolate Cupcakes
45
min
917
Calories
50g
Fats
85g
Carbs
12g
Protein
Savor each bite of these rich, indulgent Gluten & Dairy-Free Chocolate Cupcakes. Perfect for those with dietary restrictions without compromising on flavor!
Ingredients:
Step 1: Prepare Cocoa Mixture
Begin your cupcake journey by preheating your oven to a cozy 375 degrees. While the oven warms up, take a moment to boil 1 cup of water and whisk in 3/4 cups of cocoa powder until it's fully dissolved and velvety. Set this chocolaty concoction aside to cool down to room temperature, whisking occasionally to admire its silky smooth consistency.
Pro Tip: Using hot water helps to intensify the cocoa flavor, making your cupcakes even more chocolatey!
Step 2: Mix Dry Ingredients
In a separate bowl, combine the dry ingredients: sift together 1/4 cup of coconut flour, 1 tablespoon of cornstarch, 1 teaspoon of xanthan gum, and 1/2 a teaspoon of salt. Sifting not only combines your ingredients thoroughly but also aerates them, giving your cupcakes a lighter texture. If you don't have a sifter, whisking or running your fingers through the mix can help break up any clumps.
Pro Tip: Aerating your flour mixture ensures lighter, fluffier cupcakes!
Step 3: Cream Butter and Sugar
In the heart of these cupcakes lies the blissful harmony of butter and sugar. In a mixing bowl, cream together 1/2 cup of dairy-free butter with 1 cup of sugar until it's pale and fluffy. The key here is to incorporate as much air as possible, setting the foundation for a cupcake that's as light as a cloud.
Pro Tip: Beating well at this stage ensures a light and fluffy cupcake texture.
Step 4: Add Eggs and Vanilla
One at a time, gently beat in 2 large eggs, followed by a teaspoon of lovely vanilla essence, making sure each element is fully integrated before adding the next. After each addition, scrape down the sides of the bowl with a spatula. This method ensures that every part of your cupcake batter receives equal love and attention.
Pro Tip: Adding eggs one at a time ensures a more uniform texture.
Step 5: Combine with Dry Ingredients
Now, the moment of magic: gently blend the dry mixture from step 2 into your creamy base. The mixture will start to come together, embracing each other like old friends reuniting. Patience is key; mix until just incorporated to avoid overworking the batter.
Pro Tip: Overmixing can lead to dense cupcakes, so mix until just combined.
Step 6: Prepare Cupcake Tray
With anticipation building, it's time to prepare your muffin tin. Line it with baking cups or give it a generous spritz of cooking oil. This ensures that your cupcakes are as easy to remove as they are to enjoy. Then, lovingly spoon your batter into each cup, filling nearly to the top, ready for their transformation in the oven.
Pro Tip: Filling the cups nearly full yields a perfectly domed cupcake.
Step 7: Make Ganache Icing
While the cupcakes cool on a wire rack after baking, create a divine ganache icing that will crown your cupcakes. In a bowl, mix 1 cup of dairy-free chocolate chips with a teaspoon of instant coffee. Heat 1/2 cup of dairy-free creamer just to boiling and pour over the chocolate mix. Whisk until you're left with a smooth, irresistible ganache.
Pro Tip: The instant coffee intensifies the chocolate flavor, creating a deeper, richer ganache.
