Moist and not overly sweet – my criteria for excellence in a cupcake. The recipe relies on two key ingredients – coffee and mayonnaise – and no, the end product doesn’t taste like either of them. The coffee enhances the chocolate flavor and the mayonnaise keeps them moist. This recipe makes a dozen Gluten-Free Dairy-Free Double Chocolate Cupcakes.
Ingredients:
- 1 C hot coffee (regular or decaf)
- ¼ C cocoa powder (unsweetened)
- ⅔ C mayonnaise
- ½ C white sugar
- 1 t vanilla
- ⅓ C brown rice flour
- ⅓ C white rice flour
- ⅓ C tapioca flour
- ¼ C potato starch
- ¼ C corn starch
- 1 t xanthan gum
- 1 t baking soda
- ½ C dairy-free chocolate chips
Preheat oven to 350 degrees.
Whisk flours, starches, xanthan gum, and baking soda together in a large bowl.
In a separate bowl, whisk cocoa powder into coffee. Add sugar and vanilla and mix until combined.
Pour coffee mixture into flour mixture. Mix until thoroughly combined. Set aside 2 T chocolate chips. Stir the remainder of the chocolate chips into batter. Spoon batter into muffin or cupcake pan with cupcake liners. Top with reserved 2 T of chocolate chips.
Bake Gluten-Free Dairy-Free Double Chocolate Cupcakes at 350 degrees for 16 – 18 minutes or until toothpick inserted into center comes out clean. Cool on rack.
Enjoy!
P.S. You might also like my recipe for Gluten-Free Brownies.