ultimate chocolate cupcakes

- BAKED -

ultimate chocolate cupcakes

June 16th, 2021

---

Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

---

Cupcakes. They seems such a simple indulgence. Nothing is really quite as satisfying as a perfect cupcake. There is something about achieving perfection in something as delicate as a cupcake. They tend to expose every shortcoming you may have in your baking skills. Which is why we end up covering them will so much frosting. Am I right? Just think of all those culinary competitions on T.V. what are the judges so impressed by? The delicate and humble cupcake. Plain and simple... but so unctous. This cupcake recipe was a labour of love. True chocolate is not my favourite food on Earth, however, this was for you, for the little boy, the little girl. Happy birthday to you and bon appetite!

---

ultimate chocolate cupcakes

#lifeaftergluten #chocolatelovers #cupcakes #dairy-free #lowglycemic

ingredients

400 grams/2 cups  granulated sugar or for a low-glycemic option use date paste (see page xx)
300 grams/2 1/4 cups  flour mix #3 (page xx)
100 grams/1 1/4 cups  alkalized cocoa powder
20 grams/5 tsp  baking powder
5 grams/1 tsp  kosher salt
200 grams/⅘ cups  your favourite milk alternative5
200 grams/7/8 cup  butter or for dairy-free option use coconut oil
3 large  whole eggs
20 grams/4 tsp  pure vanilla extract

---

Method

Before beginning, make sure that all of the ingredients are at room temperature.

Preheat an oven to 177°C (350°F).

Sift together the sugar, flours, cocoa powder, baking powder and kosher salt. Make a well in the centre.

Combine the milk, butter/oil, eggs and vanilla. Pour this wet mixture into the well of the dry ingredients. Whisk until combine. Beat for another two minutes until slightly aerated.

Divide the batter amongst the 24 cups in your muffin tin. This batter is so perfect that it is not necessary to line your muffin tin; however, if you have cute cupcake liners that you just would love to use, go for it!

Bake until the cupcakes spring back when lightly touched in the centre, or a toothpick comes out nearly clean, about 20 to 25 minutes.