Gluten Free Double Chocolate Chip Cupcakes with Nougat Frosting

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Average Rating: 4.5 | Rated By: 2 users

These moist chocolate chip cupcakes have a melt in your mouth texture that can’t be resisted. Packed with plenty of chocolate and topped with creamy nougat frosting makes these gluten free cupcakes exceptional. This delicious chocolate cupcake will impress any chocolate lover


  • ½ cup rice flour
  • ½ cup Tapioca or arrowroot flour/starch
  • 2 Tbsp. sweet sorghum flour
  • 1 tsp. GF baking powder (aluminum free)
  • ½ tsp. GF baking soda
  • ½ tsp. xanthan gum
  • 1/8 tsp. pure sea salt
  • 1/3 cup extra virgin olive oil
  • 2 eggs, at room temperature
  • ½ cup raw turbinado sugar or coconut sugar
  • 1 tsp. pure vanilla extract
  • ½ cup warm milk
  • 3 Tbsp. pure cocoa powder
  • 1 cup GF semi-sweet chocolate chips
  • NOUGAT FROSTING (optional) – makes ¾ cup
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup nut butter such as cashew, almond or walnut
  • ¼ cup warm milk
  • ¾ cup GF icing sugar (confectioners)
  • 2 Tbsp. pure cocoa powder
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  • Preheat oven to 350 F and line a cupcake pan with paper liners
  • In a medium bowl whisk dry ingredients
  • In a separate bowl mix olive oil, eggs, sugar, and vanilla until smooth. Electric mixer is ideal for this
  • In a small bowl whisk together warm milk and cocoa powder until combined
  • Add wet ingredients to the flour mixture and mix to combine. Stir in chocolate chips
  • Transfer batter evenly into prepared cupcake pan and bake for 20 - 22 minutes, until a toothpick inserted in the middle comes out clean
  • Using an electric mixer beat the two kinds of butter and warm milk until soft. Gradually add the sugar and then cocoa powder. Beat until light and creamy
  • Top cooled cupcakes with the frosting
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