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Gluten And Dairy Free Chocolate Cupcakes

 
One serving costs about $2.23

$2.23 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:27%

Spoonacular Score: 27%

 

The recipe Gluten And Dairy Free Chocolate Cupcakes can be made in approximately about 45 minutes. One serving contains 919 calories, 15g of protein, and 52g of fat. This gluten free and fodmap friendly recipe serves 4 and costs $2.23 per serving. It works well as a budget friendly dessert. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up cocoa, xanthan gum, baking soda, and a few other things to make it today. This recipe is typical of American cuisine. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 23%. Similar recipes are Gluten Free Dairy Free Chocolate Zucchini Cupcakes, Grain-free, Gluten-free and Dairy-free Spiced Applesauce Cupcakes, and Gluten-Free Chocolate Cupcakes Made With Garbanzo Bean Flour – My Best Gluten-Free Cupcakes To Date.

Cream Sherry, Moscato d'Asti, and Port are great choices 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 Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» 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 butter
butter
1 cup
1 cup sugar
sugar
1 cup
1 cup dairy free chocolate chips
dairy free chocolate chips
0.5 cup
0.5 cup coconut creamer
coconut creamer
2 tsps
2 tsps instant coffee
instant 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 butter
10 Tbsps
butter
1 cup sugar
1 cup
sugar
1 cup dairy free chocolate chips
1 cup
dairy free chocolate chips
0.5 cup coconut creamer
0.5 cup
coconut creamer
2 tsps instant coffee
2 tsps
instant 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: $2.23
Ingredient
½ cups coconut flour
½ cups tapioca flour
½ teaspoons xanthan gum
½ cups cocoa
5 eggs
1 tablespoon vanilla
10 tablespoons butter
1 cup sugar
1 cup dairy free chocolate chips
½ cups coconut creamer
2 teaspoons instant coffee
Price
$0.90
$0.36
$0.10
$0.69
$1.20
$0.97
$1.20
$0.28
$2.64
$0.55
$0.04
$8.92

Nutritional Information

Quickview
919k Calories
14g Protein
52g Total Fat
108g Carbs
3% Health Score
Limit These
Calories
919k
46%

Fat
52g
80%

  Saturated Fat
31g
198%

Carbohydrates
108g
36%

  Sugar
74g
83%

Cholesterol
279mg
93%

Sodium
940mg
41%

Alcohol
1g
6%

Caffeine
40mg
13%

Get Enough Of These
Protein
14g
29%

Fiber
12g
49%

Iron
6mg
35%

Selenium
19µg
27%

Vitamin A
1171IU
23%

Copper
0.46mg
23%

Manganese
0.45mg
22%

Phosphorus
200mg
20%

Vitamin B2
0.3mg
18%

Magnesium
63mg
16%

Calcium
114mg
12%

Vitamin D
1µg
11%

Zinc
1mg
10%

Vitamin E
1mg
9%

Vitamin B12
0.55µg
9%

Vitamin B5
0.91mg
9%

Potassium
275mg
8%

Folate
30µg
8%

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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