Allergy-free Chocolate Cupcakes

These cupcakes are moist and delicious.  No one will believe they are wheat, egg, and dairy-free.  I frost and decorate them for special occasions.

Preheat the oven to 350 degrees and place 12 cupcake liners in a good quality cupcake pan.  I use Baker’s Secret Pro.

1 cup of apple sauce

1 teaspoon of vegetable oil

1/2 cup white sugar

1 teaspoon pure vanilla extract

3/4 cup oat flour

1/4 cup brown rice flour

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon cinnamon

1/2 cup Enjoy Life chocolate chips

In a large bowl, mix the applesauce, oil, sugar and vanilla.  In another bowl, wisk the rest of the ingredients except  for the chocolate chips.  Add these whisked ingredients to the first bowl and mix well.  Fold in the chocolate chips last.

I use a tablespoon to fill the cupcake liners a little more than half way with batter.  Bake for 20 to 22 minutes.  Cool the cupcakes in their pan for about ten minutes before putting them onto a cake rack to finish cooling.  I keep leftover cupcakes in a container with a lid in the refrigerator.

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