Shhh... Secret Recipe for Chocolate Cupcakes

Shh, don't tell, but there are my specialty. They are by far my winning chocolate cupcakes. No, they haven't won any actual awards, but they're always asked for at family gatherings and everyone is always surprised when I tell them that they're gluten, dairy, egg and peanut free. Amazing huh?


I made them the first time because we have friends who have a child with a severe peanut allergy and Miss A wanted chocolate cake for her birthday. These were perfect and amazingly delicious. Best part, you can eat the batter without fearing salmonella. It's just a little perk.

These cupcakes are considered a "Wacky Cake" because of their lack of dairy and eggs. They're a cinch to whip up and will knock your socks off.


Chocolate cupcakes

1 1/2 cup gluten free flour blend
1/2c cocoa powder
3/4tsp xanthan gum
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee or 2 tsp espresso powder dissolved in 1c warm water
1 Tablespoon cider vinegar
6 Tablespoons oil
2 tsp vanilla

Preheat oven to 350 degrees. Line a cupcake pan or mini cupcake pan with paper liners.

Whisk together flour, cocoa powder, xanthan gum, sugar, baking soda and salt until thoroughly combined. In a separate container, mix together wet ingredients. Add wet ingredients to dry ingredients and whisk until mixed.

Spoon batter into prepared cupcake pans. Bake cupcakes for 18-20 minutes and mini cupcakes for 12-15 minutes. Makes 12 cupcakes or 24-27 mini cupcakes.

Eat plain, sprinkled with powdered sugar or top with your favorite frosting.