Makes 12 muffins. Difficulty
1-1/2 cups gf flour 1-1/4 cup sugar 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 Tablespoon white vinegar 1 teaspoon pure vanilla extract 8 oz. cream cheese, softened 1/3 cup sugar 1 egg, lightly beaten Pinch of salt 1 cup chocolate chips 1/2 cup shredded coconut, sweetened
Preheat the oven to 350°F. Prepare a standard size muffin tin by lining it with paper liners. Set aside.
In a medium bowl, whisk together the gf flour, 1-1/4 cups sugar, cocoa powder, baking soda, and salt. In a seperate bowl, whisk together the water, vegetable oil, vinegar and vanilla extract. Add the wet ingredients to the dry ingredients and stir until incorporated.
In another bowl, beat together the cream cheese, 1/3 cup sugar, egg and a pinch of salt. When the mixture is thoroughly combined, stir in the chocolate chips and shredded coconut.
Pour the chocolate batter into the muffin tins, filling them about two-thirds full. Place a heaping tablespoon of filling in the center of each cupcake.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out with just a few crumbs clinging to it. Let cool completely in the pan.
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.