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.
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.