Gluten Free Mocha Chip Cupcakes by Debra Daniels-Zeller

I found this recipe in the February 2014 edition of the "Marlene's Sound Outlook". I replaced the sugar with Xylitol. Debra is the author of "The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington". Ingredients: 1 cup brown rice flour 1 cup oat bran 3 TBS tapioca flour 1 tsp xanthan gum 1 cup xylitol 1/3 unsweetened cocoa powder 1 tsp baking soda 1/2 tsp sea salt 1 cup cold coffee 1 tsp vanilla extract 1/3 cup canola oil (or olive oil) 1 tsp apple cider vinegar 1/2 chocolate chips Directions: Preheat oven to 375 degrees Combine rice flour, oat bran, tapioca flour, xanthan gum, Xylitol, unsweetened cocoa powder, baking soda, and salt in a large mixing bowl. Blend well with a fork or whisk. In another bowl, combine coffee, vanilla, oil, and apple cider vinegar. Combine wet and dry ingredients. Stir in chocolate chips. Drop cupcakes into paper muffins cups or lightly oil muffin pan and drop the batter into the cup. Fill remaining tins with a few tablespoons of water. Bake for 25 minutes or until a toothpick comes out clean.