Gluten-free Chocolate Cupcake Recipe | Learn how to make this delicious gluten-free cupcake with step-by-step photos and video. Hey, if you want to replace the regular refined flour from your diet, especially from your cakes and cupcakes. And still, you want to enjoy your desserts, try this gluten-free chocolate cupcake recipe.
Here, I used coconut flour in place of refined flour. And it gives an amazing coconut flavor. You can purchase this coconut flour from Amazon or from their website. The brand name is ByNature. These chocolate cupcakes are super light and moist in texture. You can also use any other flavor instead of chocolate. Let’s try these gluten-free cupcakes…
Some other recipes from this blog…
- Sugar-Free Chocolate Chip Muffins | Cupcake Recipe
- Mango Cupcake Recipe
- Orange Cupcakes | With Orange Frosting
- Moist Vanilla Cupcake Recipe (Without oven)
- Almond Cupcake With Caramel And Cream Frosting
- Thin And Chewy Chocolate Chip Cookies
INGREDIENTS
- 2 eggs (separated)
- 4 to 5 tbsp granulated sugar
- 4 drops of vanilla
- 4 tbsp refined oil/flavorless oil
- a pinch of salt
- 70 to 80 ml milk
- 5 to 6 tbsp coconut flour
- 5 to 6 tbsp powdered sugar for egg whites
- 2 tbsp cocoa powder
- half tsp coffee powder
Gluten-free Chocolate Cupcake
First, separate the yolks and whites into two bowls. Add sugar to yolks. Add vanilla, oil, and salt. Mix well.
Then add half of the milk. Mix it well. After that add coconut flour, cocoa powder, and coffee powder. Mix well. Add milk, if the batter looks dry. Because coconut flour absorbed more moisture. Use milk as per the need and make a flowing consistency batter.
Then take egg whites, add sugar, and whisk it well. Add 1 tbsp sugar at a time and whisk until it holds the shape.
After that add this batter to whipped egg whites. Fold the batter. Now pour the batter into cupcake molds. Bake them for 15 to 20 minutes at 180 degrees Celsius. Allow it to cool down. Then frost it with some whipped cream. It is ready to grab. Store them in the fridge.
