These Gluten-Free Chocolate Cupcakes were an absolute hit at James’s 4th birthday and when I tell you everyone would not stop raving about them (including me), I mean it🤣😂! The texture was so moist and so dense (just the way I prefer my cupcakes) and the flavor knocked them out of the park!
To top it off, they are also egg free, dairy free, vegan and contain ZERO artificial colors (even in the sprinkles)! If only all birthday parties provided cupcakes that aren’t absolutely horrific for you, we would all be in better shape, am I right? This is a recipe you can feel good about!
I cannot wait for you to give these cupcakes a try and make them for your next party! You will be the talk of the town afterwords, I guarantee it!
1/2 cup dark chocolate chips
3/4 cup coconut sugar
1 1/4 cup dairy free milk
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
1 1/4 cup cassava flour
1/2 cup cacao powder
1 tsp baking soda
1/2 tsp salt
@missjonesbakes organic chocolate frosting (organic, vegan, dairy-free)
Preheat oven to 350 F. Line muffin tray with parchment paper cupcake liners and set aside.
In a medium saucepan, melt the chocolate with the dairy free milk. Stir until smooth.
Whisk in coconut sugar, vanilla and apple cider vinegar.
In a medium bowl. Mix together the remaining dry ingredients. Add your melted chocolate mixture and stir until fully incorporated.
Using a cookie scoop, fill your cupcake tray 3/4 of the way full.
Bake for 25 mins.
Cool completely before frosting.