Gluten Free Chocolate Cupcakes Recipe - Laura Bakes Gluten Free | Gluten Free Recipes
These gluten free chocolate cupcakes are rich, moist, and perfectly chocolatey—easy to make and topped with your favourite frosting.
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Ingredients
- 120 Grams Hot Brewed Coffee (If you do not have coffee on hand, you can use hot water and 8 grams of instant coffee.)
- 30 Grams Dark Chocolate
- 200 Grams Sugar
- 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour
- 60 Grams Cocoa Powder
- 2 Grams Baking Soda
- 2 Grams Baking Powder
- 1 Gram Salt
- 1 Egg
- 60 Grams Olive Oil
- 120 Grams Buttermilk
- 2 Grams Vanilla
- 190 Grams Chocolate (If kids are eating the cupcakes, I use milk chocolate, if you want them more rich, I will use dark chocolate.)
- 150 Grams Whipping Cream
- 30 Grams Water
- 85 Grams Sugar
- 15 Grams Corn Syrup
- 190 Grams Butter
- 1/2 Batch Caramel Sauce (Recipe found on my blog)
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