By now you’ve definitely heard the word Celiac floating about the internet never-land or the water cooler. You’ve also probably noticed a ton of gluten free products invading the shelves at your local market.
Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 133 Americans. That’s a whole lot of us. And so many of the delicious foods we eat, snack on, shove unconsciously into our mouths come 4pm are full of gluten. Even if you aren’t Celiac, gluten is hard for all of us to break down.
So let’s make something gluten-free and fun. And because I love coffee, let’s make them with some freshly brewed java.
Chocolate Coffee Gluten Free Cupcakes
Ingredients
- 8 oz. sugar
- 2 oz. unsweetened cocoa
- 7 oz. GF flour (Bob’s Red Mill is probably the most common)
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon of kosher salt
- 8 oz. unsalted butter, melted
- 8 oz. buttermilk
- 4 large eggs
- 1 teaspoon vanilla
- 2 teaspoons brewed coffee
- 6 oz. semi sweet chocolate chips
Directions
- Preheat oven to 350.
- Place cupcake liners in cupcake pan
- In a large bowl mix sugar, cocoa, and flour.
- Add baking powder, baking soda, salt. Whisk mixture to incorporate.
- Melt the butter in a microwave-safe bowl (about 35 seconds). Cool slightly so that
- it doesn’t cook the wet ingredients when you incorporate.
- In the same bowl as butter, add buttermilk, eggs, and coffee and mix well.
- Add liquid ingredients to dry. Whisk until no lumps remain.
- Add chocolate chips and stir.
- Fill each cupcake liner about 2/3 full. Make sure all air bubbles are removed.
- Bake about 10 minutes and rotate. Bake 5-6 minutes more.
- Remove cupcakes and cool.
Pick a frosting of your choice, add some sprinkles, and enjoy!
-Arianna Schioldager
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