How Low Fodmap Are These Cocoa Cupcakes?
My low fodmap cocoa cupcakes are as low fodmap as you need them to be. Some of us can tolerate AP flour and some of us can’t. That is why mine are made with AP flour OR King Arthur’s GF Measure for Measure flour.
When I called them, I was told by a King Arthur Baker that you can substitute their GF Measure for Measure flour and get the same results. Today I made a batch of both. My GF cupcakes rose higher than my AP flour ones and had a nice even crumb. They tasted delicious if not quite as moist as the ones with AP flour. A nice fluffy frosting can cure that issue.
In the meantime, the rest of the recipe is totally low fodmap. I use GF chocolate chunks in this recipe, but I have also used GF mini chocolate chips, GF regular chocolate chips and any other GF add ins I have around that are safe and delicious. Feel free to add in your own.
Also, I sometimes use only 1/4 cup of oil to reduce the fat content since too much fat is an IBS trigger. If I do this, then I compensate by also adding 1/4 cup of either applesauce or lactose free yogurt or Greek yogurt (which I can tolerate.) Doing this insures that the cupcakes will still be moist though not quite as rich. That’s OK. If you want more richness, make a rich icing and lay it on thick. ha ha.
Honestly, I have found that the secret to a great cocoa cupcake is getting it out of the oven before it overbakes. Look at them after 15 minutes and test with a toothpick. If the pick comes out clean, take them out!!! If not, watch like a hawk for 1 or 2 minutes and test again. Hover if you must, but after all your work making them, don’t let them overbake.
Once I remove the cupcakes from the oven, they are only allowed to cool, still in the tin but on the cooling rack, for five minutes. After five minutes, I remove them from the muffin tin and place them on the cooling rack, where they stay until completely cool.
Why do I do it this way? Because I think they continue to bake if you keep them in the tin until cool. (I DO NOT MEAN take them out of their paper liners. No, just take them out of the muffin tin.)
If you plan to freeze them instead of eat them (not counting the one that accidentally fell into your mouth as you put them in the freezer, heh heh), place the whole cooling rack in the freezer. When they are frozen remove them to plastic freezer bags. You can take them out as needed, heat them up in 20 seconds , and they will be as fresh as the day you made them.
I make these all the time (or I did before Covid shut down my church) for the kid’s Sunday school snack and there is never a single one left. I consider that a 5 star review of sorts. (Also try my low fodmap chocolate cupcake recipe that makes 14 cupcakes.)
Low Fodmap Cocoa Cupcakes
Yields 24 cupcakes
Ingredients:
- 1 ¾ cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 organic eggs
- 2 tsp white or cider vinegar
- 1 cup lactose free milk or alternative milk like almond or coconut
- 1/2 cup oil (or 1/4 cup oil and 1/4 cup applesauce or lactose free Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1/2 cup mini-chocolate chips, or chunks, or regular chocolate chips
Directions:
Preheat the oven to 350 degrees F. Line 2 12-cup standard muffin tins with paper liners; set aside.
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the milk, eggs, oil, vinegar and vanilla.
Pour the wet mixture over the dry ingredients and stir using a whisk and then a rubber spatula just until moist and well combined. Scrape down the sides of the bowl and keep stirring until all the flour has been incorporated. Do not beat.
Stir in the chocolate chunks, or whatever type you chose until evenly distributed throughout the batter.
Scoop the batter evenly into the muffin paper liners until half full. (2 small cookie scoops each.) Sprinkle two chocolate chunks on top of each cupcake and push down a bit, but not submerged totally.
Place into oven and bake for 15- 18 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on rack while still in the muffin tin for five minutes. Then remove cupcakes from the tin, place on cooling rack and cool completely. You can ice them now or freeze them for the future.
Low Fodmap Cocoa Cupcakes
Ingredients
- 1 3/4 cups GF Measure for Measure or AP flour Use King Arthur Measure for Measure if AP white flour bothers you
- 3/4 cups cocoa powder Can use 1/2 cup if 3/4 seems too much to you
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 tsp white or apple cider vinegar
- 1 cup milk - lactose free or alternative milk
- 1/2 cup vegetable or coconut oil or 1/4 cup oil and 1/4 cup Greek yogurt
- 2 tsp pure vanilla extract
Instructions
- ibskitchn.com low fodmap cupcakes Wet Ingredients for cocoa cupcakes ibskitchn.com Stir wet and dry ingredients together for cocoa cupcakes - ibskitchn.com Stir in the chocolate chunks - ibskitchn.com Cool on a rack - ibskitchn.comPreheat the oven to 350 degrees F. Line 2 12-cup standard muffin tins with paper liners; set aside.In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.In a large glass measuring cup or another bowl, whisk together the milk, eggs, oil, vinegar and vanilla. Pour the wet mixture over the dry ingredients and stir using a whisk and then a rubber spatula just until moist and well combined. Scrape down the sides of the bowl and keep stirring until all the flour has been incorporated. Do not beat.Stir in the chocolate chunks until evenly distributed throughout the batter.Scoop the batter evenly into the muffin paper liners until half full. (2 small cookie scoops each.) Sprinkle two chocolate chunks on top of each cupcake and push down a bit, but not submerged totally.Place into oven and bake for 15- 18 minutes, or until a toothpick inserted in the center comes out clean.Remove from oven and cool on rack while still in the muffin tin for five minutes. Then remove cupcakes from the tin, place on cooling rack and cool completely. You can ice them now or freeze them for the future.
