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.
Beth says
Too bad I didn’t see this post before I made Rice Pudding for tonight.
Will have to try the cupcakes soon. They sound amazing!
SherryQ says
Hi Elana :)
Thank you so much for this delicious looking recipe! I am going to make these with a white frosting for my sweet little baby boy’s very happy first birthday coming up in July :) Both sides of our entire family will be here to celebrate – and I don’t think I’ll share the “gluten-freeness” of it all, and see their reaction first.
I am 2 years, and counting, gluten free, and we plan on introducing gluten to our son when he is a little older and can tell us if he too has digestion issues/ reactions.
Thank you for all of your information and recipe inspiration – it is invaluable!!!
xo *SherryQ*
Ottawagal says
Dear Elana,
I really enjoy reading your site, there is so much helpful information on it.
In the recipe you call for dark chocolate but in the method you refer to cocoa powder. Could you please clarify for me whether it is chunks of dark chocolate or cocoa powder.
Thank you very much again for your lovely site, it is a “must read” for me.
Rosy says
I tried these with maple syrup as the sweetner! Super yummy! Thank you for the cupcake recipe I would have been in the dark trying to come up with these on my own.
Kimberly says
OMG! I would LOVE to sink my teeth into a chocolate cupcake right now. Bummer though, I’m not doing eggs or chocolate right now because I am on an elimination diet. You better believe I will try these ASAP:)
George says
Elana, my wife was convinced that eating healthy had to taste bad until I showed her all the recipes on your site. We are going to make the cupcakes next, and I am already sure they are going to be a hit! Love following you on Twitter as well!
George (Twitter – PrimalMan).
Kitty says
Alchemille, yes I have tried it but it makes my migraines worse (as do almost all sweeteners), agave in excess does as well but to a lesser extent. Because of our extreme sensitivities we stick to agave and stevia and try to stick to one treat a week that uses sweeteners other than pure fruit juice or fruits.
Claire says
Damn, I just used up the last of my coconut flour!!!! And even from the Asian supermarket, it’s expensive. Oh well, probably better for my waistline, these look super yummy!
Alchemille says
Kitty,
Have you considered coconut (palm) sugar? It has the lowest GI of all natural sweetener (and is the most sustainable).
Callum,
I too am concerned about liver damages esp. since I have hypoglycemia and recently learned that sugar/sweeteners are not good for me! I’m pretty much sugar free now but I keep a minimal amount for baked goods (I usually use half the amount of sweetener). Honey and maple syrup are good substitutes to agave syrup.
Kitty says
I LOVE your coconut flour recipes, I can make coconut flour from dessicated coconut but have had little luck making almond flour that is fine enough. Neither are available here in Iceland and with a currently very weak currency ordering from abroad is ridiclously expensive.
Thank you so much!