Flour-less and Dairy-less Chocolate Cupcakes

These are gluten-free and dairy-free cupcakes that are super easy to make!  They are extremely rich and chocolate-y, so please do not attempt unless you are a true chocolate lover!

I don't normally bake gluten-free, but since it was a friend's birthday, I decided to try it because she has Celiac's. With that said, these cupcakes were so delicious that I would make them for any friend, gluten intolerant or not! If you are making this for someone who is gluten intolerant or lactose intolerant, be sure to read your ingredient labels to ensure that your chocolate, margarine, almond milk, and other ingredients do not contain any dairy or gluten (obviously lol) and that they have been made in allergy-safe facilities. You can never be too careful....


To make this, you will need: 

• 12 oz. dairy-free dark chocolate
• 1 cup dairy free margarine 
• 1/1/2 cups white granulated sugar
• 6 large eggs
• 1 cup cocoa powder (unsweetened) 
• 3/4 cup almond milk ( I prefer unsweetened)

 Makes about 12 cupcakes

Preparation: 

1. Preheat the oven to 350 F. Lightly oil your muffin tin on the bottom sides.
(You can use baking cup liners if you would like to eliminate a step, but I choose not to because I don't like wasting paper).

2. Using either a double broiler or a stainless steel bowl set over simmering water, melt the dairy-free dark chocolate, stirring continuously.

3. In a large bowl, use an electric mixer (or if you are like me and don't own one, you can get by using a big wooden spoon and a bit of muscle) and beat the dairy-free margarine until it reaches a creamy consistency. Add the sugar and beat until it is well incorporated. Add in the eggs, one at a time, and stir until combined. Add the melted dairy-free chocolate and beat until creamy. Add the cocoa powder and the almond milk. Make sure all ingredients are combined, and then spread the batter into your tin (about 3/4 full) and put in the oven.

4. Bake cupcakes until the  top cracks and a toothpick inserted in the center comes out clean. This takes about 40-45 minutes. Remove cupcakes from oven and let cool.

These can be eaten plain, but if you would like to add MORE chocolate like I do, serve them with a coconut milk ganache (again, super quick and easy and totally worthwhile if you LOVE chocolate).