Chocolate Cupcakes

October 2, 2018 • 0 comments

Chocolate Cupcakes
This gluten-free* cupcake is light and fluffy and a delicious treat to enjoy! We bring these along with us to potlucks and showers so people with food sensitivities can also enjoy a treat. You can bake them as muffins, cupcakes, a single or layered cake, mini fluted cakes (as seen in the pic using my Pampered Chef Mini Fluted Cake Pan) or whatever you like. This recipe can easily be made vegan by substituting the egg with a flax egg and using dairy free chocolate chips. *Lab tested gluten-free
  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: 36 mini cupcakes



1-1/2 cups Jubilee Gluten-Free Baking Mix
1/3 cup cocoa powder

2 eggs (or 2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes)
1/3 cup oil or melted butter
1-1/2 cups mashed bananas, about 4 very ripe bananas (you can substitute with 1-1/2 cups of yogurt but we prefer the bananas).
1/2 cup Jubilee Maple Syrup
1 tsp vanilla
1 cup of dairy free or regular chocolate chips

Preheat oven to 400 F. Grease muffin pan. In a large bowl add 1-1/2 cup of dry mix. Stir in cacao powder. In a medium bowl combine the wet ingredients and beat together with a whisk. Stir in the chocolate chips. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill mini muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 8 more minutes (12-14 more minutes if making regular sized cupcakes), until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.

Optional: Top with our chocolate frosting recipe once cupcakes have cooled