Notes: These cupcakes are meant to taste similar to 72% dark chocolate. For sweeter cupcakes, substitute additional pure maple syrup for some or all of the milk. For sweeter frosting, mix in additional vanilla crème stevia to suit your tastes.
Do not substitute Dutched or special dark cocoa powder. They’ll make the cupcakes taste bitter, and the cupcakes already taste really rich and chocolaty without those two varities!
For the gluten-free flour, I recommend as follows: ½ cup (60g) millet flour, 2 tablespoons (30g) tapioca flour, 2 tablespoons (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, and all-purpose flour may be substituted for the white whole wheat flour.
Honey or
agave may be substituted for the pure maple syrup. Alternatively, ⅔ cup (128g) granulated sugar plus an additional ¼ cup (60mL) nonfat milk may be substituted as well.
Any milk may be substituted for the nonfat milk.
If you prefer not to use the vanilla crème stevia in the frosting, substitute 3 tablespoons (45mL) of pure maple syrup, honey, or agave and decrease the nonfat milk to 5 tablespoons (75mL). You may also adjust the amount of pure maple syrup, honey, or agave to suit your tastes.
It’s VERY important to measure the cocoa powder correctly,
like this. Too much cocoa powder in either the cupcakes or the frosting will make them taste dry and bitter, instead of rich and dark chocolaty.
{gluten-free, clean eating, low fat, low calorie}