Sugarless Gluten-Free Chocolate Cupcakes

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A whole new year has started (Happy New Year everyone!) and I have returned from my hibernation or "vacation". I have been baking and cooking up a storm and here's a recipe that thankfully didn't make everyone feel guilty for piling it up on their plate.
Sugarless Gluten-Free Chocolate Cupcakes

I made some delicious mouth-watering sugarless chocolate sorghum cupcakes!

So, what is Sorghum? Sorghum, also known as Jowar in India is a popular millet that has been a part of Indian traditional cooking for centuries.

Wanna know something interesting about Jowar? It's not only gluten-free but you can easily substitute it gram-to-gram in any recipe where you would use regular wheat flour.

However, there is one thing that you always have to keep in mind when making anyting with Sorghum (or jowar). It only works like regular wheat flour when mixed with hot boiling water. The water needs to be rolling boiling water when you pour it into a well of sorghum flour.

So, here's the recipe.

Sugarless Gluten-Free Chocolate Cupcakes


Sugarless Gluten-Free Chocolate Cupcakes


Prep time: 20 minutes Cook time: 40 minutes Total time: 80 minutes


Perfect for: GlutenFree, Diabetic, LowCalorie, Vegetarian Category: Dessert Yield: 12 cupcakes Serving size:

Nutrition Information

Calories per serving: 75 cal


3 Eggs
2 medium-sized unpeeled Bananas  
50 grams of Butter  
100ml Boiling Hot Water  
1 tsp of Vanilla Extract  
320 grams of Sorghum or Jowar  
1 tsp of Baking Soda  
1 tsp of Baking Powder  
2 tsp of Cinnamon Powder  
1 tsp of Garam Masala (You can use All Spice as well)
1 tsp of Salt  
20 grams of Unsweetened Cocoa Powder  
20 grams of chopped Walnuts  

Cooking Method: Baking


1. Prepare a cupcake tin with baking liners and preheat an oven to 170 degrees Celsius.

2. Put two unpeeled ripe bananas into a microwave oven for 1-2 minutes on high. The bananas should feel squishy and overripe. Be careful, it's going to be very hot. Let it cool a bit and remove the peels.

3. In a large bowl, beat 3 eggs on high until it's light and frothy and almost doubles in size.

4. Add the softened room-temperature unsalted butter and whisk it in on slow mode.

5. Now add the mashed up bananas into the bowl and fold it in. Put in 1 teaspoon of Vanilla extract while you are at it.

6. In a separate bowl, mix all the dry ingredients; sorghum, baking powder, baking soda, cinnamon powder, all spice or garam masala, salt, and cocoa powder.

7. Heat up a saucepan of water until it's bubbling with hot boiling water.

8. Now, armed with a spatula, alternate between adding the boiling water, folllowed by some of the flour mixture, then water, then the flour, and so on, while constantly folding it in. You'll need to be quick about it, so work fast.

9. When all the ingredients are mixed in, get ready to quickly use a spoon to fill in each of the cupcake liners, about 3/4ths way up. You could optionally add some chopped walnuts at the top of the cupcakes.

10. Now, bake in a preheated oven for about 30 minutes.

11. Makes about 12 cupcakes.

12. Yenjai!
Ray, out! Peace!