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.
Chrissy Palko says
I’ve been making these cupcakes for over a decade. After my oldest daughter could no longer have gluten, it was tough finding good recipe replacements. This cupcakes recipe is my go to for all birthdays & celebrations. Family & friends who can have gluten can’t tell they’re gluten free. I’m baking them again for my daughter‘s birthday – she’s turning 21. Time Flys! Thanks for sharing such wonderful gluten free recipes!
Elana says
Chrissy, thanks for letting me know this cupcake recipe is your go to for all birthdays and celebrations! Happy birthday to your daughter –can’t believe how grown up our children are after all these years. Mine are now 20 and 21 :-)
Liz says
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.
Elana says
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!
Lauren says
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
Elana says
Lauren, this happens when you use homemade coconut flour, or one of the brands that doesn’t work in my recipes. Here’s a link to all of the coconut flours that will work!
https://elanaspantry.com/ingredients/coconut-flour/
Enjoy!
Elana
MJD says
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!
Elana says
MJD, you’re welcome! I’m so glad the cupcakes were awesome!
Lisa hope says
Theses are fabulous, but can you freeze them?
Elana says
Lisa, I haven’t tried that so not sure, if you do please let us know how it goes.
Natalia says
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.
Elana says
Natalia, so glad you enjoyed!
Lexie says
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.
Elana says
Lexie, so glad you enjoyed the cupcakes :-)