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.
Kimberly says
Hi Elana,
I wanted to let you know that I am having a give away on my blog tomorrow that you might be interested in. Hope you can stop by for a chance to win. Anyone else is also welcome:)
Rodger says
If anyone here is from northern Virginia, but would maybe prefer it if someone else did the baking, check out Cupcakes Actually in Fairfax Corner. They have a phenomenal gluten-free chocolate cupcake.
Stacie K says
I admit I don’t always love treats baked with coconut flour. I love the idea of coconut flour, but sometimes not the actual product. However, these were so tasty with a chewy, sweet edge around the cupcake. Of course I piled on Elana’s most delicious chocolate “buttercream” frosting, which is out of this gluten-free world. Next time, I might add a drop of all-fruit raspberry jam in the center of each cupcake for a flavor twist. Thanks for always speaking to my chocolate addiction Elana!
Amy Green says
I will have to get some coconut flour and try these. Can definitely relate to making the same thing over and over again until it’s perfect. :) I am sugar & gluten free – agave is the primary sweetner I use. I’ve also used dates and frozen, pure juice concentrates. Yes, chocolate is in the air – I made chocolate ice cream today.
Sandy says
You might be “white processed sugar” free, but if you are using agave and dates and juices, you are definitely eating sugar. It’s just from a different source.
Faith says
This looks amazing. I’ve never worked with coconut flour before, and I’m excited to try this out!
Marian says
Made the cupcakes this afternoon! They are delicious! I doubled the recipe and was able to stretch the batter to make 24 – they came just to the top of the cupcake liner. I forgot to time them though and guessed on when to take them out using the toothpick test. After they had cooled a bit some of them had caved a bit in the middle. So, I will be more careful to time them next time…they still taste delicious.
Marian says
Made them again – baked them the right time and they turned out beautifully! :) Thanks Elana.
Deanna says
I’ve made the recipe twice now and both times the batter has sunk in the middle. I live in Utah… is altitude and issue?
Emilia says
“I even use agave when baking for my nephew who has diabetes and has to check his blood sugar 4 times a day and it causes no spikes in his blood sugar like all other non chemical sweeteners do (should it not if it were similar to HFCS)”
Agave and fructose in general does not spike blood sugar because it goes through your liver damaging it at the same time, glucose is processed by other cells as well and thus it spikes your blood sugar, but fructose is processed just by the liver. This is just basic biochemistry, not something people should be guessing about if it’s true or not.
So, the reason why it doesn’t spike blood sugar is the same reason why it is damaging to the liver.
Many diabetics used to use fructose as their main sweetener when I was a child (my grandmother had diabetes) and they ended up with damaged livers.
Almost all sweeteners have damaging effects on the body, but I think from what I have read, that fructose might be the worst sweetener for the body. Of course some people don’t have a choice since they can’t tolerate other sweeteners.
These cupcakes are something I am going to try as soon as possible, I have loved the other coconut flour cupcake recipe on this site.
Lauren B says
Elana, the cupcakes look amazing! You are such a rockstar with that coconut flour. That frosting looks perfect, too. I look forward to all of your coconut flour creations!
Karen says
Where do you find coconut flour? I have looked at my health food stores around here and can’t find it. Please let me know. I appreciate all the great recipes!
Cakespy says
These look fantastic. I’m intrigued by the idea of using coconut flour, I’ll bet that makes the texture fantastic!