Upon being put on a restricted diet, one of the things I missed the most was chocolate. So once I could tolerate baked goods once again, I set out to find safe but chocolatey treats. I first turned to my new favorite gluten-free baker, deciding to convert her small batch chocolate cake into cupcakes, so I could freeze them in smaller serving sizes. Otherwise, I’d “accidentally” eat the entire cake in a day or two.

I also added coffee. Because I can finally tolerate some coffee again, and it really makes chocolate shine in baked goods!

I was thrilled that they worked out beautifully! These are delicately sweet with a hint of coffee to highlight the delicious chocolate. If you’re looking for chocolatey sweet treats that are much easier on your digestive system than traditional baked goods, give these a try!

* IMPORTANT NOTES

• If your gluten-free flour blend already contains xanthan gum, you can omit the additional 1/4 tsp called for in the recipe. I use King Arthur’s Measure for Measure gluten-free flour blend, which contains xanthan gum, so I do not add more.
• To keep these sugar-free, you’ll need to use a sugar substitute, a sugar-free chocolate bar, and sugar-free chocolate chips. I prefer to use Swerve sugar substitute, Lily’s Dark Chocolate Baking Bar, and Lily’s or Bake Believe chocolate chips.

Gluten Free & Sugar Free Double Chocolate Mocha Cupcakes
(Original recipe: Loopy Whisk)

2.5 oz/70g chopped dark chocolate (60-70%)*
2-1/2 TBSP (38g) butter
1 C (120g) plain gluten free flour blend*
125g superfine baker’s sugar*
3-1/2 TBSP (20 g) Dutch processed cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum*
1/4 tsp salt
1/4 C (80 g) milk, warmed
1/4 C (80 g) water, warmed
1/4 C (80 g) brewed coffee
2 TBSP (30 g) neutral-tasting oil (I use organic canola oil)
1 large egg, room temperature
1/2 C chocolate chips, plus more for topping*

Adjust the oven rack to the middle position and preheat the oven to 350F. Line a cupcake tin with liners.

In heat-proof bowl above a pot of simmering water (or in a microwave-safe bowl in the microwave), melt the chocolate and butter together. Set aside to cool until warm.

In a large bowl, sift together the gluten free flour blend, sugar or sugar substitute, cocoa powder, baking powder, baking soda, xanthan gum (if needed), and salt.

In a third bowl, combine the milk, water, coffee, oil, and egg.

Add the melted chocolate and the wet ingredients to the dry, and whisk well until you get a smooth, glossy and fairly runny chocolate cake batter with no flour clumps.

Add chocolate chips and stir to combine well.

Evenly divide the cake batter between the cupcake liners. Sprinkle the tops with additional chocolate chips.

Bake at 350F for about 28-30 minutes or until well risen and an inserted toothpick comes out clean.

Allow to cool in the cake tins for about 10 minutes before turning them out onto a wire cooling rack to cool completely.