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Gluten And Dairy Free Chocolate Cupcakes

 
One serving costs about $1.88

$1.88 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free,fodmap friendly dessert American
spoonacular Score:8%

Spoonacular Score: 8%

 

Gluten And Dairy Free Chocolate Cupcakes is a dessert that serves 4. For $1.88 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and fodmap friendly recipe has 917 calories, 12g of protein, and 50g of fat per serving. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up casein free chocolate chips, tapioca flour, sugar, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Overall, this recipe earns a not so tremendous spoonacular score of 27%. Try Gluten Free Dairy Free Chocolate Zucchini Cupcakes, Gluten-Free Chocolate Cupcakes Made With Garbanzo Bean Flour – My Best Gluten-Free Cupcakes To Date, and Grain-free, Gluten-free and Dairy-free Spiced Applesauce Cupcakes for similar recipes.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cup
0.5 cup coconut flour
coconut flour
0.5 cup
0.5 cup tapioca flour
tapioca flour
1 tsp
1 tsp baking soda
baking soda
0.5 tsps
0.5 tsps salt
salt
0.5 tsps
0.5 tsps xanthan gum
xanthan gum
0.5 cup
0.5 cup cocoa
cocoa
1 cup
1 cup water
water
5
5  eggs
eggs
1 Tbsp
1 Tbsp vanilla
vanilla
10 Tbsps
10 Tbsps or) butter
or) butter
1 cup
1 cup sugar
sugar
1 cup
1 cup casein free chocolate chips
casein free chocolate chips
0.5 cup
0.5 cup so delicious coconut creamer
so delicious coconut creamer
2 tsps
2 tsps coffee
coffee
0.5 cup coconut flour
0.5 cup
coconut flour
0.5 cup tapioca flour
0.5 cup
tapioca flour
1 tsp baking soda
1 tsp
baking soda
0.5 tsps salt
0.5 tsps
salt
0.5 tsps xanthan gum
0.5 tsps
xanthan gum
0.5 cup cocoa
0.5 cup
cocoa
1 cup water
1 cup
water
5  eggs
5
eggs
1 Tbsp vanilla
1 Tbsp
vanilla
10 Tbsps or) butter
10 Tbsps
or) butter
1 cup sugar
1 cup
sugar
1 cup casein free chocolate chips
1 cup
casein free chocolate chips
0.5 cup so delicious coconut creamer
0.5 cup
so delicious coconut creamer
2 tsps coffee
2 tsps
coffee

Equipment

muffin tray
muffin tray
toothpicks
toothpicks
oven
oven
sifter
sifter
whisk
whisk
bowl
bowl
muffin tray
muffin tray
toothpicks
toothpicks
oven
oven
sifter
sifter
whisk
whisk
bowl
bowl


Instructions

Preheat oven to 375 degrees. Bring the water to a boil. Stir in the cocoa until melted and set aside until it comes to room temperature. Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda. Mix together well. If you have a sifter go ahead and sift it to get out all the clumps. You don't want to bite into your cupcake and get a clump of coconut flour. I don't have a sifter so I used my hands to de-clump the flour the best I can. Beat together the butter and sugar. Beat in the eggs, one at a time, then the vanilla. Scraping down the bowl as necessary. Add the flour mixture and beat until incorporated. Again, you might need to scrape down the bowl. Add in the cocoa mixture and beat until smooth. Batter will be thin. Line a muffin tin with baking cups or spray generously with oil. Fill each cup almost to the top and bake 16-20 minutes, or until a toothpick inserted in the middle of muffin comes out clean. Lets make the ganache icing: Place chocolate chips and instant coffee in a medium sized bowl. Heat the creamer over medium heat until it reaches a gentle boil. Pour the warm creamer over the chocolate and coffee, whisk until smooth. Dip the top of the cupcakes in the ganache and place in refrigerator until set- 30-60 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.88
Ingredient
½ cups coconut flour
½ cups tapioca flour
½ teaspoons xanthan gum
½ cups cocoa
5 eggs
1 tablespoon vanilla
10 tablespoons or) butter
1 cup sugar
1 cup casein free chocolate chips
½ cups so delicious coconut creamer
2 teaspoons coffee
Price
$0.90
$0.36
$0.10
$0.69
$1.20
$0.97
$1.20
$0.28
$1.22
$0.55
$0.04
$7.51

Nutritional Information

Quickview
917 Calories
11g Protein
50g Total Fat
109g Carbs
2% Health Score
Limit These
Calories
917k
46%

Fat
50g
77%

  Saturated Fat
30g
192%

Carbohydrates
109g
37%

  Sugar
79g
88%

Cholesterol
279mg
93%

Sodium
916mg
40%

Alcohol
1g
6%

Caffeine
40mg
13%

Get Enough Of These
Protein
11g
23%

Fiber
9g
38%

Selenium
19µg
27%

Vitamin A
1171IU
23%

Copper
0.46mg
23%

Manganese
0.45mg
22%

Phosphorus
200mg
20%

Vitamin B2
0.3mg
18%

Iron
3mg
17%

Magnesium
63mg
16%

Potassium
404mg
12%

Zinc
1mg
10%

Vitamin E
1mg
9%

Vitamin B12
0.55µg
9%

Vitamin B5
0.91mg
9%

Calcium
88mg
9%

Folate
30µg
8%

Vitamin D
1µg
7%

Vitamin B6
0.11mg
5%

Vitamin K
2µg
3%

Vitamin B3
0.45mg
2%

Vitamin B1
0.03mg
2%

covered percent of daily need

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