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.
Sarah says
I made these today, and they are moist, light, and delicious! I substituted pumpkin puree for half the volume of oil, and half the volume of agave. Worked wonderfully and easier on the calories. Thanks Elana – you’ve opened up a whole new world of gf baking for my family.
Sarah says
This cupcakes are absolutely delicious and so easy to make! Thank you for this recipe, Elana! GF cooking is very complicated but your recipes have helped ease me through the transition to GF cooking.
Lana says
I literally JUST made these and they are amazing. I don’t have enough time to make the frosting tonight so I baked vegan chocolate chips into them which makes the cupcakes even more incredible while warm.
Thank you so much Elana! Gluten free living can be taxing but you make it so easy and delicious for us!!
Kim says
Thank you so much for this recipe. I made these today after having a real craving for something sweet and chocolate but I needed it to be something that wasn’t going to be too high in carbs. These were perfect. I posted on my blog pictures of the finished product and the changes I made along with several backlinks to your site. Thanks for posting this.
Risa says
I made these tonight. They looked great when I took them out of the oven but after a few minutes cooling in the pan they shrunk in. I used Better than eggs instead of eggs in a shell and mixed it up in my kitchen aid mixer.
I am not sure what happened to them!
Would anyone be able to help me with what happened?
Thank you
Jessica says
Risa,
Sounds like an ingredient substitution issue. Elana has an FAQ page which might answer your question about the egg replacer. You could try asking in the forums.
Tara says
Made these tonight! YUM! I followed the recipe, only subbing out the agave for honey because that’s what I had. I also used a mini muffin pan instead of cupcake liners. Made 24 perfect little chocolate muffins. I’ll be making these again!
Sheila says
I also used a cupcake in and while they looked great in 24 little mini cakes, they all stick to my pan! I’ve tried liners, olive oi, grapeseed oil, but sadly the only thing that seems to keep things from sticking is Pam. Any help on this anyone? I don’t want the chemicals from the Pam spray, so would like to avoid it if possible.. Thanks!
Chris at Lost Arts Kitchen says
I use Demarle bakeware–the same company that makes the Silpat. It’s wonderful stuff, made of silicon and glass, completely inert. Everything just pops right out, no greasing ever and baking times are even a little shorter.
I made a double batch and only got 12 cupcakes. I might have slightly overfilled, but the cupcakes didn’t turn out especially big or anything. I made a second, single batch and that made 20 small mini-cupcakes, which seems about right, but I had expected to get 12 standard cupcakes and 16 or so minis from the double batch.
They are delicious, nevertheless! I added vanilla, chocolate extract, and orange oil extract (my son like orange).
Amber says
Thanks for letting us know these worked with honey – I was wondering, because I almost never have agave (I honestly don’t love the way it tastes!). I’m going to try these with the honey as a paleo alternative at my daughter’s birthday this weekend…
Holly says
I made these yesterday with Ener-G egg replacer. It didn’t rise as much as the one in the picture so I may fill the cups more next time and they seemed to need less baking time. However these tasted really good and my kids loved them. So did I! This is the first time I’ve gotten coconut flour to work w/o the eggs.
elana says
Thanks for your comments, I appreciate all of them.
Here are a couple I’d like to highlight:
1) Happy birthday to SherryQ’s baby boy and love that you are going to serve this without mentioning they are gluten free until after :-)
2) To Karen and everyone else who is asking where to find unique ingredients that I use on this site –click directly on the ingredient and you will be taken to a place for purchase; or, go to the “purchase” section of my site on the right hand side and there are links for all of the unique ingredients I use here.
3) As Marian mentions, these sink when they are not fully baked, be sure to bake for the entire time –I can vouch for this as it happened to me in some of my earlier test batches that had shorter baking times :-)
4) Love Stacie K’s idea to put some raspberry jam in the middle of these, yum!
Thanks Again,
Elana
Rose says
http://www.westonaprice.org/modernfood/HFCSAgave.pdf
Beth says
Finally made these wonderful delicious chocolate cupcakes. I forgot to print off the icing recipe, so ours were without icing.
They were amazing! The perfect personal sized dessert for my hubby & I on our shared birthday (same day 4 years apart).
Thanks for providing another winner!