Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour).

Xanthan Gum: Xanthan Gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cocoa Powder: Make sure to use unsweetened cocoa powder because we will be adding sugar separately.

Baking Soda: Baking soda is the only leavening agent in this recipe, so make sure to add it in.

Almond Milk: I like using an unsweetened version of my homemade almond milk. Alternatively, you may also use another non-dairy milk (such as cashew milk, rice milk, oat milk, etc). If you are not lactose-intolerant, feel free to use regular milk instead.

Vinegar: I used white vinegar, but you can also use white wine vinegar, apple cider vinegar etc. The vinegar is meant to be added to the milk to create a homemade “buttermilk”, whose acidity will react with the baking soda to create the leavening effect.

Vegetable Oil: You can use sunflower oil, canola oil, olive oil or any other vegetable oil you prefer.

Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.

Storing: To store, place the gluten-free chocolate cupcakes in an airtight container and store in the refrigerator for up to 4 days.