Cookbook creator says: Exchange the wheat flour for brown rice flour and tapioca starch.

Submitted by ANGELOFALCHEMY

Cookbook creator says: convert to gluten free and paleo.

Submitted by DEL-AND-COMPANY

Cookbook creator says: To gluten free, and possibly grain-free...

Submitted by DAKOTATURTLE

Cookbook creator says: To gluten free and possibly grain free.

Submitted by JESSICAB1221

Cookbook creator says: to GF

Submitted by SQUIRRELLYPOO

This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.

Read more: http://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html#ixzz0nSeQxQuU

Submitted by RITOKITAX

A much quicker version of the Italian classic; less time, but no less taste.

Submitted by VEGGIEKITTY