Low Fodmap Cocoa Cupcakes
Ingredients
- 1 3/4 cups GF Measure for Measure or AP flour Use King Arthur Measure for Measure if AP white flour bothers you
- 3/4 cups cocoa powder Can use 1/2 cup if 3/4 seems too much to you
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 tsp white or apple cider vinegar
- 1 cup milk - lactose free or alternative milk
- 1/2 cup vegetable or coconut oil or 1/4 cup oil and 1/4 cup Greek yogurt
- 2 tsp pure vanilla extract
Instructions
- ibskitchn.com low fodmap cupcakes Wet Ingredients for cocoa cupcakes ibskitchn.com Stir wet and dry ingredients together for cocoa cupcakes - ibskitchn.com Stir in the chocolate chunks - ibskitchn.com Cool on a rack - ibskitchn.comPreheat the oven to 350 degrees F. Line 2 12-cup standard muffin tins with paper liners; set aside.In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.In a large glass measuring cup or another bowl, whisk together the milk, eggs, oil, vinegar and vanilla. Pour the wet mixture over the dry ingredients and stir using a whisk and then a rubber spatula just until moist and well combined. Scrape down the sides of the bowl and keep stirring until all the flour has been incorporated. Do not beat.Stir in the chocolate chunks until evenly distributed throughout the batter.Scoop the batter evenly into the muffin paper liners until half full. (2 small cookie scoops each.) Sprinkle two chocolate chunks on top of each cupcake and push down a bit, but not submerged totally.Place into oven and bake for 15- 18 minutes, or until a toothpick inserted in the center comes out clean.Remove from oven and cool on rack while still in the muffin tin for five minutes. Then remove cupcakes from the tin, place on cooling rack and cool completely. You can ice them now or freeze them for the future.