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Chocolate Marble Cupcakes

This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free.

Dairy-Free Buttermilk

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice



Dairy-Free Buttermilk

To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.


Step 1

Preheat oven to 350°F.

Step 2

Whisk together almond meal/flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.

Step 3

In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.

Step 4

Add flour mixture alternately with "buttermilk", mixing well with each addition.

Step 5

Whip egg whites until stiff. Fold into cake batter until thoroughly blended.

Step 6

Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.

Step 7

Alternate spoonfuls of regular and chocolate batter into lined muffin tins.

Step 8

Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.

Step 9

Bake for 15 - 18 minutes until toothpick comes out clean.

Step 10

Remove to rack to cool.
Chocolate Marble Cupcakes

Servings: 12



Products Used in this Recipe

Gluten Free
Almond Meal/Flour

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Flours & Meals
Brown Rice Flour

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Gluten Free
Organic Coconut Flour

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Gluten Free
Tapioca Flour

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Gluten Free
Baking Soda

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids
Xanthan Gum

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1 Review

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SHARON SHERWOOD March 27, 2012
I made these cupcakes yesterday for our deli at work. Double batch. ..wanting to make alot. well it didnt make alot, to get them large. But OMG are these absdolutely awesome, they taste great . They dont taste gluten free. Would make again.

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