Gluten Free Double Chocolate Cupcakes

Print Save Gluten Free Double Chocolate Cupcakes Recipe Embed Ingredients 1 cup Sharon's Nightshade-Free Gluten Free Flour Blend 1/2 teaspoon Xanthan Gum 1/2 cup Dutch Processed Cocoa 1/2 teaspoon Baking Soda 1/2 teaspoon Fine Sea Salt 1 cup Granulated Sugar 1 large Egg, room temperature 2/3 cup Cold Milk 1/3 cup Avocado Oil 1 teaspoon Pure Vanilla Extract 1/3 cup Coffee, hot Directions Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray. In a large bowl, sift and whisk together the gluten free flour, xanthan gum, cocoa powder, baking soda, salt, and granulated sugar. Set aside. In a medium bowl, whisk together the egg, milk, oil, and vanilla extract. Pour the wet ingredient until just combined then stir in the hot coffee. Transfer the batter into the prepared muffin tins, dividing it equally among the 12 cups. Bake for 20-24 minutes or until a tester comes out clean. Cool in the pan for 5 minutes before removing to cool on a wire rack. Cool completely before frosting with your favorite frosting.   Notes See post for dairy free and vegan substitutions. I've also made this with cold coffee. If using cold/room temperature coffee, whisk it into the other wet ingredients before adding them to the dry ingredients. These are also great with buttermilk in place of the regular or coconut milk. Recommended Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk via Food Fanatic https://ift.tt/2IbexYM Food Fanatic