Low Fodmap Chocolate Cupcakes

My low fodmap cupcakes can also be gluten free. I make these using regular AP flour for those who can tolerate wheat, but must limit fodmaps such as dairy and lactose. For gluten free, I use King Arthur Measure for Measure flour because their flour can be used interchangeably in a recipe with AP flour. I don’t know if this recipe works with other GF flours.

This recipe is so easy to make. I don’t have to haul out the stand mixer or any mixer. The dry ingredients go in one bowl, some of the wet in another and all is mixed together by stirring in the buttermilk. Voila and you are ready to fill the paper liners and pop them in the oven.

Surprisingly, this butter-less, cocoa cupcake can still deliver deep chocolate flavor along with a moist center. I make these cupcakes for the kids Sunday school class and they are always gobbled up, so I take that as a review of sorts that this recipe tastes yummy.

INGREDIENTS:

3/4 cup (96g) gluten free, King Arthur Measure for Measure flour

1/2 cup (100g) white sugar

1/2 cup (110g) brown sugar

3/4 tsp (3.7g) baking powder

1/4 tsp (1.25g) baking soda

1/2 cup (50g) cocoa powder (Hershey’s)

1/4 tsp salt (1.25g)

1/3 cup (78.8 ml) canola oil or olive oil (not EVOO)

1/2 cup(118ml) buttermilk (I make my own with lemon juice (1 tsp) in 1/2 cup (118ml) alternative or lactose free milk. Let it sit five minutes.)

2 large eggs (100 g)

2 tsp (9.8ml) pure vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Line 2 cupcake tins with paper liners. 12 in one and 2 in another. (Recipe makes 12 to 14 cupcakes depending on batter.)

In a large ceramic bowl, place the flour, cocoa, baking soda, baking powder and salt. Whisk these ingredients together using a wire whisk until they are well combined.

Next, in another bowl, place the sugars (brown and white), vanilla, oil and eggs. Whisk them together until nicely mixed. Then, add half the wet ingredients into the dry along with half the buttermilk. Stir the mixture well with a wooden spoon.

Then add the second half of the wet along with the rest of the buttermilk. Stir well to combine the dry ingredients completely with the wet ingredients without overmixing. I use a spatula to scrape down the sides of the bowl so that all ingredients are incorporated.

This is a thin batter, so I use a small cup measure to spoon it into the cupcake liners. Taking a hint from another website, I fill my liners 1/2 full. When I fill them higher, they always sink and don’t rise well. So halfway up the liner seems to be best. Bake the cupcakes for 18-21 minutes. Or that’s what works in my electric oven.

Check after 15 minutes to see how they are doing. When a toothpick comes out clean, they are done.

When done, remove them from the oven and place both baking tins on a cooling rack for ten minutes. After ten minutes, remove them from the baking tin, and place them back on a cooling rack. Try not to gobble up one or two because you were so busy baking you forgot lunch.

When cool you can frost them, or sprinkle them with powdered sugar. They freeze very well and are perfectly fresh and chocolatey after 25 to 30 seconds in the microwave.

If you do plan to freeze them, place the cooling rack in the freezer until the cupcakes are frozen. Then place them in two large freezer bags. Be sure to label and date the bag. Most frozen cupcakes will last two months in the freezer; that is, unless you eat one every night!

I used to frost these with a homemade butter cream frosting, but today I plan to try a chocolate ganache because I am taking them to a picnic.