Chocolate Cupcakes

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Ingredients
Instructions
Nutrition

The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site.  Well, I am happy to say that is no longer the case.

In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the “failures.” Here, I share with you my success.

Ingredients
Serves:
10cupcakes
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Instructions
  1. In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
  2. In a large bowl, blend together eggs, oil and honey
  3. Blend dry ingredients into wet thoroughly
  4. Line a muffin pan with paper liners and scoop a scant ¼ cup into each
  5. Bake at 375°F for 20-22 minutes
  6. Cool and cover with Vegan "Buttercream" Chocolate Frosting
  7. Serve

I hope you like these cupcakes as much as my family and I do.  If you are looking for gluten-free sprinkles (which the boys eat, I do not), then check out this source.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

138 responses to “Chocolate Cupcakes”

  1. These are great. I used coconut oil instead of the palm shortening (had to melt it in the microwave first) and I substituted sugar-free vanilla flavored Torani syrup for the sweetener (I am low-carb as well as gluten free). I also used liquid egg white for the egg, it makes them less eggy in taste.
    The only thing that didnt come out well on them was they only made 9 and they didn’t rise much more than halfway up the paper liner. My baking soda was a bit old so maybe that was it.

    • Liz, that could be it, or it may be the other substitutions made to the recipe. I’m so happy to hear these are great!

  2. Hi there… I tried your recipe and the flavor is great, I just had the oddest result I’ve ever had in baking. The cupcakes rose higher than the liners so overflowed quite a bit but once done and upon biting into the cupcake, it became evident that the cupcake was completely hollow. It produced a cake “shell” and all the batter that had overflowed was in fact the centre of each cupcake that had cooked out.

    Any idea why this happened or how to correct it for future baking?

    Thanks in advance,
    Lauren

  3. I wanted to use dates in place of the honey, so I pureed a good handful (8 or so?) of poached dates and added about 1/4c arrowroot powder and increased the baking powder to 1 tsp. They turned out BEAUTIFUL and tasted even better!!! Thank you for the awesome recipe!

  4. OMG, these are delicious!! I have failed miserably trying to bake with coconut flour in the past, so I did not expect much from this recipe. I added stevia in place of maple syrup and put some brewed coffee in the batter. The dough was so delicious, I ate like half of it raw. Cupcakes smell so good and they are absolutely fantastic! I made them two hours ago and I only have two left. Thank you for your recipes, I love them all. My favorite is your cashew bread, I make it every week.

  5. Made these today using the palm shortening (which Elana introduced me to via this site and I now absolutely love using) and I didn’t have enough honey so I had to use some maple syrup.
    Mine also fell a tiny bit in the middle but the 20 minutes cooked mine through. The consistency and flavor are great. I haven’t made the frosting yet. I might but these are good on their own!
    Also, I used VivaLabs coconut flour and they turned out fine but perhaps this brand is why they sank in a little.

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