I recently took a gluten-free baking class and made the BEST dark chocolate cupcakes I’ve ever had. The recipe was simple, quick, and over-the-top delicious. This has become my go-to chocolate cake recipe, and as soon as you try it, it’ll be yours.

Dark Chocolate Cupcake Tips and Tricks

• Don’t be intimidated by the double boiler. Make sure that your ingredients are in a heat safe bowl (no plastic!). Place the bowl over a saucepan on the stove that is filled with simmering water. Use a whisk or a spatula to stir the chocolate while it melts.
• Use the right gluten-free flour. If you’re using gluten-free flour, make sure you use a cup-for-cup variety. These two are my favorites: Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten-Free Flour.
• Don’t overmix. It’s super duper important to not overmix the batter once you add the flour. The mixture should look barely combined. If you overmix gluten-free flour, your batter will get gluey.
• Always use top-quality dairy. I prefer Kalona Supernatural butter and sour cream because they are organic and made with milk from grass fed cows.

Toppings, Add Ins & Serving Suggestions

• Top with whipped cream, coconut whipped cream or your favorite frosting. Simple Mills makes an excellent organic pre-made frosting.
• Add chopped nuts, additional chocolate chips, coconut, and/or M&M’s to the batter before portioning it into the cupcake pan.
• Serve with strawberries, blueberries and blackberries.

Try these Dark Chocolate Cupcakes and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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