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Gluten-Free Chocolate Cupcakes

 Gluten-Free Chocolate Cupcakes
Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. —Desiree Glanzer, Carpenter, South Dakota
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups gluten-free oat flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons confectioners' sugar

Directions

  • In a large bowl, combine the flour, sugar, cocoa, baking soda and
  • salt. In another bowl, combine the water, oil, vinegar and vanilla.
  • Stir into dry ingredients just until moistened.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for
  • 20-25 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely. Dust with confectioners' sugar. Yield: 1
  • dozen.
Nutritional Facts: 1 cupcake equals 187 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 203 mg sodium, 29 g carbohydrate, 2 g fiber,

2 of 2

Gluten-Free Chocolate Cupcakes (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.