What these really taste like to me is two-thirds of a Smore. It must be the mesquite flour in the cupcake that smells a little like graham cracker, and when I bite into one with warm chocolate running down, I really wish a toasty marshmallow was waiting inside. They’re great even without it, but someday I might see if I can find a way to sneak one in to the recipe. A great summer cupcake when looking for a chocolate fix.
Also, by using coconut oil and a nondairy milk these are easily made vegan! Because they contain no eggs, the cupcakes are light and delicate. Be careful not to pack flours or your cupcakes may be a little crumbly.
This recipe only made 9 cupcakes for me…a small batch which is rapidly disappearing. I intentionally aim for small batches of baked goods because I’m experimenting here, and am admittedly a novice with gluten-free baking. More importantly, small batches allow me to bake more frequently 🙂
GF Buttermilk Chocolate Cupcakes
¾ cup + 2 T. GF Oat flour
2 T. mesquite flour
¼ cup white rice flour
1/8 t. xanthan gum
2 T. unsweetened cocoa powder
¼ t. sea salt
½ t. baking powder
½ t. baking soda
½ cup buttermilk or dairy free milk (or 1 ½ t. fresh lemon juice mixed with milk to = ½ cup)
½ cup maple syrup
¼ cup butter or coconut oil, melted
1 ½ t. vanilla extract
1/2 cup dark chocolate (70-80% cocoa) for sauce
Preheat oven to 350°. If mixing your own “buttermilk” add the lemon juice to the milk and allow to sit at room temperature a few minutes. Grease 9 muffin cups with butter or coconut oil.
Mix all dry ingredients together in medium bowl. In small bowl or liquid measuring cup, mix buttermilk with maple syrup, butter/oil, and vanilla. Add liquid ingredients to dry and mix well.
Pour into greased cups, bake 13-15 minutes. Do not over-bake…soft is better. Allow to cool in pan on cooling rack for 5 minutes before running a thin knife around the cupcakes and removing from pan to cool completely.
Dark Chocolate Sauce:
Chop 1/2 cup of quality dark chocolate (I really like Scharffen Berger) and melt in a double boiler or over very low heat in a heavy bottomed saucepan while stirring constantly. Spread over cooled cupcakes.