I love chocolate cupcakes/muffins. Mine always are muffins, because I like the heavier ones. Light and airy isn’t for me.
I am looking at the ingredients I use more now than before, because I need to limit carbs. But I am not giving sweets up entirely, so I will make the best ones that I can. Although the coloring is different, but the chocolate taste is definitely noticed.
SCHARFFEN BERGER 70% to 82% Cacao Baking bars for baking are my preference over chips. It’s that intense chocolate taste that I love.
A time saver is to mix brown sugar with regular cane and coconut sugar in equal parts to keep either from clumping. It actually eliminates the need to measure when making cookies or cupcakes.
Chocolate-Infused Cupcakes - Gluten Free 2017
1/4 cup natural almond flour
1/4 cup blanched almond meal/flour
- 1/4 cup cornstarch
- 1/4 cup powdered milk
- 1 tsp xanthan gum
- 3/4 tsp baking powder (aluminum free)
- 1/4 tsp baking soda
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- 1/2 tsp Authentic Foods Vanilla Powder
- 2 oz. shaved, chopped finely, Scharffen Berger chocolate
- 2 tbsp Pyure stevia (granulated)
- 1/4 cup sugar mix(equal parts brown, white and coconut)
- 2 large eggs
- 1/4 cup water