Gluten-Free Chocolate Coffee Cupcakes with powdered sugar and strawberries.
This is tasty. Anything with coffee and chocolate combined would be. The key is not to over cook it. This recipe can be used for cupcakes or cake. If you want, you can add ½ cup chocolate chips to the batter.
Dry Ingredients
¾ cup rice flour, or GF oat flour
¾ cup GF cornstarch
¾ cup cocoa powder
1 cup pure granulated white sugar
1 teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon salt
Wet Ingredients
½ cup lukewarm coffee
3 tablespoons olive oil
1 egg
½ teaspoon apple cider vinegar
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Grease a 9 inch round cake pan or place wax paper cupcake holders inside a cupcake pan.
Whisk together the dry ingredients in a large bowl. Add in the wet ingredients and beat with electric mixer until smooth.
Place the batter in the cake pan or fill each wax paper cupcake holder until the dough is about ½ an inch from the top.
Bake on a rack positioned in the center of the oven for 20-25 minutes, until surface is just set. Do NOT overcook.
Cool completely. You can frost them or coat them with powdered sugar.
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