Kitchen notes · a little help before you start

GLUTEN FREE CHOCOLATE CUPCAKES

Name: GLUTEN FREE CHOCOLATE CUPCAKES
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Ingredients: 2 cups 200 grams almond flour (Source: 2 cups 200 grams almond flour); ½ cup 48 grams cocoa powder (Source: ½ cup 48 grams cocoa powder); 3 tablespoons 21 grams coconut flour (Source: 3 tablespoons 21 grams coconut flour); 1 teaspoon baking powder (Source: 1 teaspoon baking powder); 1/2 teaspoon baking soda (Source: 1/2 teaspoon baking soda); 1/4 teaspoon fine sea salt (Source: 1/4 teaspoon fine sea salt); ¼ teaspoon espresso powder (Source: ¼ teaspoon espresso powder); 3 each eggs (Source: 3 eggs); 3/4 cup coconut sugar (Source: 3/4 cup coconut sugar); 1/2 cup milk of choice (we use almond) (Source: 1/2 cup milk of choice (we use almond)); 3 tablespoons avocado oil (Source: 3 tablespoons avocado oil); 1 teaspoon vanilla extract (Source: 1 teaspoon vanilla extract)

GLUTEN FREE CHOCOLATE CUPCAKES is made with 200 grams almond flour, 48 grams cocoa powder, and 21 grams coconut flour.

Prep: 10 min
Cook: 18 min
Total: 28 min
Original yield: Serves 12
Ingredients: 12 listed

Make it part of your week

Estimating…

DessertsPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Desserts
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Preheat as directed

Have the oven at the specified temperature for its cooking step.

2. Allow for cooling

Include the cooling stage before the next step.

3. Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Get to know the ingredients

200 grams almond flour

In the method: Whisk together almond flour, cocoa, coconut flour, baking powder, baking soda, sea salt and espresso in a medium bowl.

48 grams cocoa powder

In the method: Whisk together almond flour, cocoa, coconut flour, baking powder, baking soda, sea salt and espresso in a medium bowl.

21 grams coconut flour

In the method: Whisk together almond flour, cocoa, coconut flour, baking powder, baking soda, sea salt and espresso in a medium bowl.

The last little job

Finish as directed

Frost with this paleo frosting, this chocolate buttercream frosting or this vanilla buttercream frosting.

A few questions you might have

What should I prepare first?

Set out the oven. Start with this step: Pre-heat oven to 350ºF and line a muffin tin with parchment paper liners.

Which preparation step should I plan for?

Have the oven at the specified temperature for its cooking step.

What happens at the end?

Frost with this paleo frosting, this chocolate buttercream frosting or this vanilla buttercream frosting.

How do I plan the ingredient amounts?

This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lexiscleankitchen.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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