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.
Chocolate Cupcakes
Ingredients
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- ¼ cup grapeseed oil or palm shortening
- ½ cup honey or agave nectar
Instructions
- In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
- In a large bowl, blend together eggs, oil and honey
- Blend dry ingredients into wet thoroughly
- Line a muffin pan with paper liners and scoop a scant ¼ cup into each
- Bake at 375°F for 20-22 minutes
- Cool and cover with Vegan "Buttercream" Chocolate Frosting
- Serve
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
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.
Angela says
Made these at sea level and get were amazing. Tried them in Boulder and they’re a disaster :(. Still very tasty but they fell all three times I tried making them. Altitude baking is just not for me I guess!
Elana says
Hi Angela, I live in Boulder and develop all of the recipes here. I also test them at sea level, as well as 8,000 feet quite often and they work in both places. Did you change any of the brands of your ingredients when you made them here? Not all coconut flours work in my recipes. Here’s a link that might be helpful:
https://elanaspantry.com/ingredients/coconut-flour/
If you make them again please stop back by and let me know how they turn out!
Elana
Cathy Hartle says
I am going to a Mexican Fiesta themed party this weekend. Everyone needs to bring a dish or dessert to share. I was thinking of making these in mini muffin tin, but I would like to make these spicy. Would you have any suggestions of what I can add to this recipe to make them spicy?
Arlene says
These are wonderful! Thank you! Our family is recently gf/cf and I found these just in time!! I subbed the grape seed oil for coconut oil because it’s what I had on hand and used the recommended amount of honey. These came out perfect! There was some caving in the middle – nothing a little frosting can’t solve. Also, be sure to only fill them half-way as they rise different than regular flour cupcakes. I used the recipe for paleo chocolate frosting (with chocolate chips and coconut oil) and they were a phenomenal birthday treat for my 5 year old boy. Highly recommended if you enjoy chocolate cupcakes :)
Jennifer says
all i can say is WOW! I just made these and they are fantastic. I substituted coconut oil for palm shortening and used 1/4 cup of maple syrup instead of 1/2 cup of honey. They are fabulous! Thank you!
Servantless Canadian Cook says
My friend and I just made these and they are absolutely, mindblowingly good! Ours sunk in the middle a bit, and looked a little lopsided, but we just filled them up with the vegan icing and they were amazing. This is definitely a recipe I will make again!
Jodi says
My son was going to a birthday party today so I made these this morning since he could not have the cake at the party. We all loved them. One of my children appeared to have walked off with my cupcake holders so I out in a bread pan and baked an extra few minutes, maybe 5? I was not timing it. I also used coconut oil as I did not have grape seed oil. I used a mixture of agave nectar and agave syrop as we did not have enough on hand. Thank you. I had a happy boy.
Brooke says
Oh my goodness, Elana… THANK YOU! This chocolate cupcake recipe is SOOO yummy and easy to make! (I used maple syrup) I made them the other day for my miracle-baby-niece’s 1st birthday and they were a big hit. :) Tomorrow is her party so I made more for the party. Yummy yummy! Thank you for the delicious recipes you bless us with :)
I also LOVE your chocolate chip one – taste like a nestle toll house. :)
Tracy says
I just made these with raw organic coconut sugar and added 2 or 3 Tbs of almond milk for the wetness. They turned out perfect! If you don’t like agave just use something else. Be creative.
Lynn says
Omg these have to be the best chocolate cupcakes ever….you really cannot tell that they are clean! Only changed nectar with maple syrup. So yum!
Jenny says
I had a question I would like to know would this recipe make one 9in cake? I am looking to make a double layer cake and would love to use this recipe it’s so yummy. Since I am new to gluten-free baking what would be the time difference as I know cupcakes bake quicker.
Thank you!