Gluten-Free Dark Chocolate Cupcakes

Recipe View Preheat your oven to 350°F (175°C). (5 minutes) Prepare a 12-cup muffin tin with paper liners.

Recipe View In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt. Ensure all ingredients are well combined to prevent clumps. (3 minutes)

Recipe View In a separate large bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous. (2 minutes)

Recipe View Gently add the dry ingredients to the wet ingredients. Using a rubber spatula, fold the mixture together until just combined. Be careful not to overmix; a few streaks of flour are okay. (5 minutes)

Recipe View Evenly divide the cupcake batter among the prepared muffin cups, filling each about halfway to prevent overflow. (3 minutes)

Recipe View Bake in the preheated oven for approximately 20 minutes, or until a wooden toothpick inserted into the center comes out clean. (20 minutes)

Recipe View Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them retain their shape and prevents sticking. (5 minutes)

Recipe View Enjoy!