Happy Tuesday! Hope your week is off to a great start! I’m jetting across the country and back for a short overnight trip, but I’ve got a great guest post for you from Alyssa of Renaissance Runner Girl. Today, she’s got a delicious gluten-free dessert recipe for anyone out there needing a chocolate fix!
I very much enjoy a piece (or pieces, or truffles, or an entire bar) of good dark chocolate. It’s one of the simplest and best ways to satisfy my sweet tooth. But I tend to prefer vanilla or fruit flavors over chocolate baked goods. That’s why most of my recipes focus on other flavor combinations, like vanilla cinnamon or PB&J, and I throw in dark chocolate chips and such for an extra treat.
However, plenty of my friends are chocolate cupcake and cookie lovers. As are the majority of people! Thinking of ways to treat them led me to create my Cocoa-Chocolate-Chip Cuppins, and recently, to these chocolate cupcakes. They’re decadent in their dark chocolate flavor, but light and airy in texture, like little chocolate cupcake clouds. They pair great with a basic vanilla cream cheese frosting, or with a peanut butter topping. And best of all, they’re gluten-free, nut-free, and can be adjusted to be dairy-free – but they managed to fool a few people who don’t normally deign to taste test my allergy-avoiding treats!
Decadent Dark Chocolate Cupcakes (Gluten-Free)
- 1 1/8 cups gluten-free all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup Greek yogurt (2% or full fat works best – you could also use a dairy-free alternative)
- 1/2 cup milk of choice
- 3 Tbsp egg whites
- 1/2 cup sugar
- 1/4 cup applesauce
- 2 Tbsp olive oil + 1 Tbsp butter (if you want to go dairy-free, you can use all oil)
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- Handful of dark chocolate chips
- Additional butter, oil, or cooking spray to grease cupcake wrappers
- Preheat oven to 350 degrees Fahrenheit.
- Mix all ingredients together in a small bowl. Stir well, until everything is thoroughly combined.
- Line a 12-muffin tin with cupcake wrappers and grease them very well.
- Pour in batter evenly, and bake for 15 minutes (or until a fork comes out clean).
- Let cool. If you want to add frosting, wait at least 30 minutes to do so.
© Renaissance Runner Girl 2015