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Gluten-Free (Dairy Free) Double Chocolate Chip Cupcakes


1 ½ cups gluten-free all-purpose flour

1 cup Monkfruit Sweetener

1/2 teaspoon gluten-free baking powder

1 teaspoon baking soda

¼ teaspoon salt

2/3 cup cocoa powder

¼ teaspoon xanthan gum, leave out if your flour already has it

1 ½ teaspoon pure vanilla extract

2 large eggs, room temperature

1/3 cup butter, melted (for dairy-free use Smart Balance)

1 cup milk (for dairy-free use coconut, almond, or cashew milk)

1/2 cup gluten-free mini chocolate chips (dairy-free options are available)


Pre-heat oven to 350°F. Use baking cup liners or gluten-free cooking spray for the muffin pan.

In a large bowl add all dry ingredients and whisk together to combine.

Add the eggs, pure vanilla extract, melted butter, and milk to the dry ingredients.

Mix until fully combined. Stir in the chocolate chips.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow to completely cool. Use any desired icing or eat plain.


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