Triple Chocolate Gluten Free Cupcakes

Triple Chocolate Gluten Free Cupcakes

Makes 12 cupcakes


1 cup soymilk

1/3 cup canola or melted coconut oil

¾ cup sugar

2 tsp vanilla extract

¼ tsp almond extract

1/3 cup dutch process or dark cocoa powder

1 ½ cup gluten free flour mix

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup semisweet chocolate chips


Preheat oven to 350ºF and line muffin tray(s) with cupcake liners.

In a large mixing bowl combine soy milk, oil, sugar, and extracts. Mix with an electric mixer on medium speed until sugar has dissolved.

In a medium bowl combine dry ingredients. Add dry ingredients to wet mixture in batches and mix for at least 2 minutes, until mixture is well combined. You can’t really over mix this since there is no gluten. Fold in chocolate chips.

Fill cupcake liners ¾ full. These won’t rise much since there’s no gluten.

Bake for 18-23 minutes until toothpick inserted into center comes out clean. Transfer to a cooling rack and let cool completely before topping with chocolate ganache (recipe below).

Chocolate Ganache

By Summer Keightley

Makes enough for 12 cupcakes


½ cup semisweet chocolate chips

¼ cup soymilk


Heat soymilk on stove or in microwave until almost boiling. Pour over chocolate chips and let sit five minutes. Whisk until smooth. Dip cupcakes into ganache while still liquid. Place cupcakes in refrigerator until ganache sets. You can reserve remaining ganache for use as a dessert topping, or make into balls and roll in cocoa powder to create truffles.


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