* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
It’s almost Valentine’s Day! These low FODMAP chocolate brownie cupcakes are the perfect treat to share with your loved one. They are moist and chocolaty and pair beautifully with the simple vanilla butter icing (I make mine with dairy free spread). Just remember that these are a treat food, so make sure you only have one cupcake at a time.
Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.
Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Make sure the edible cake decoration pearls are made from low FODMAP ingredients. The main ingredients in mine were sugar, rice flour, vegetable fat, colours (163, 171), anti-caking agent (555), and stabilizer (1400).
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.