Gluten Free Dark Chocolate Cupcakes


  • ¾ c. butter, softened
  • 1 c. brown sugar (7 ½ oz)
  • 1 c. white sugar (7 oz)
  • 3 eggs
  • 1 t. vanilla
  • 1 1/3 c. white rice flour (5 oz)
  • ¾ c. tapioca starch (4 oz)
  • 1 t. xanthan gum
  • ¾ c. cocoa powder, dark (2 ¼ oz)
  • 1 ½ t. baking soda
  • ½ t. salt
  • 1 1/3 c. milk
  • ¼ c. coffee, already prepared


  1. Preheat oven to 350 degrees.
  2. Combine butter and sugars in the bowl of a stand mixer (or in a bowl with an electric mixer) and cream on medium high until light and fluffy. About 3-4 minutes. Add eggs, one at a time, and cream until well combined. Add vanilla.
  3. Combine white rice flour, tapioca starch, xanthan gum, cocoa powder, baking soda and salt in a separate bowl and toss to combine.
  4. Alternatively add in dry mixture and milk/coffee, starting and ending with the dry mixture.
  5. Fill cupcake cavities with liners and spray with non-stick cooking spray. Fill each cup to ¾ full.

Bake for 22-26 minutes, or until toothpick comes out clean.


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