Double Chocolate Cupcakes with Vanilla Frosting and Gluten-Free Cookies
Ingredients
- 1/4 cup cacao powder
- 1/2 cup all-purpose flour (gluten-free 1:1 baking flour)
- 2/3 cup almond flour
- 1/3 cup coconut sugar
- 1/2 tsp. baking powder
- 1/2 cup almond milk
- 2 eggs
Preparation
Preheat the oven to 350°F (175°C) and grease/line a cupcake tin.
In a large bowl, whisk together the eggs and almond milk. Stir in the cacao powder, all-purpose flour, almond flour, coconut sugar, and baking powder until well combined.
Scoop the batter into the cupcake tin, filling each cup about two-thirds full. This recipe makes approximately 8 cupcakes.
Bake the cupcakes in the preheated oven for about 16 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.
Once the cupcakes are cooled, frost the tops with vanilla icing from @missjonesbakes.
Crush and sprinkle gluten-free Joe-Joe's cookies from @traderjoeslist on top of the frosting.
Serve and enjoy your delicious double chocolate cupcakes!