Prep
30m
Cook
25m
Total
55m
Ingredients
Method
Nutrition
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For
15
M
I
For the gluten free chocolate cupcakes
120
g
GF 1:1 flour
42
g
Dutch process cocoa powder
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Per Serving
Calories
276kcal
Fat
20g
Saturates
9g
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If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup. Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil. It can be difficult to tell exactly how much to fill a cupcake pan, so to make it easier I recommend adding 5 tablespoons of batter to each. I used a 2 tablespoon & 1 tablespoon cookie scoops.
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Prep
30m
Cook
25m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
15
M
I
For the gluten free chocolate cupcakes
120
g
GF 1:1 flour
42
g
Dutch process cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
276kcal
Fat
20g
Saturates
9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup. Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil. It can be difficult to tell exactly how much to fill a cupcake pan, so to make it easier I recommend adding 5 tablespoons of batter to each. I used a 2 tablespoon & 1 tablespoon cookie scoops.
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Made it?
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