2 cups Mama’s Almond or Coconut Blend Flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. xanthan gum
1/2 cup dark chocolate cocoa
3/4 cup butter or dairy free butter, room temp.
1 1/4 cup sugar
2 tsp. vanilla
1 1/4 cups milk (dairy, rice, nut, soy)
1 cup chocolate chips or white chocolate chips
Preheat oven to 350 °. Put desired cupcake liners in cupcake pan.
In a small bowl, combine flour, baking powder, salt, xanthan gum and cocoa. Mix and set aside.
In a mixing bowl, cream butter. Add sugar and vanilla and mix well. Scrape down sides of bowl. Add one egg at a time, mixing well after each addition. Scrape down sides of bowl. Alternate adding flour and milk until all ingredients are combined. Mix for about 1 minute until well combined.
Fill cupcake liners 3/4 full. Bake for 25 minutes or until cupcakes bounce back when touched.
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
Using double boiler, melt chocolate. When chocolate is melted add cream and mix well and stir constantly until well combined and shiny.
- 2 cups