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
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.
Kelli says
We made these tonight. They were fantastic. I wasn’t doing icing, so I put chocolate chips in the batter. Acceptable treats makes eating healthier so much easier. Thanks Elana!
Malkia says
Wow! So soft and delicious! I’ve recently discovered I can’t have wheat, gluten, dairy and sugar (cane) which made me think I had to resign myself to eating fruit for dessert-which is a glorious treat, but making and eating this cupcake today with my girls for Halloween changed my whole world. I was determined to enjoy Halloween and instead of overdosing on trick or treat candy in my girls’ closet at midnight, we went to the store and bought ingredients to this recipe, decorations (for them since they are all sugar) and I made a rice crispy treat with brown rice cereal. My first Halloween without sugar in all of my 30 years and I don’t miss snickers at all. I didn’t even need a frosting. Thanks for sharing!
Deborah Peters says
These are amazing Elana! My Mother Inlaw made them for me this weekend :) Thank you!!
Amysue says
I made this recipe in a 6″ round cake pan, and it turned out great. I frosted it with Maple Almond Buttercream (equal parts maple syrup, butter, and almond butter).
Marlena Long says
Thank you, Elana, for this terrific recipe! The cupcakes were a big hit at a dinner party. I look forward to getting your cookbook.
Fred says
These cupcakes have the perfect texture and lightness! I somehow managed to slightly over cook them, but they still are amazing. Thanks for the recipe,
Fred
Natalie says
Ok so I just made these using the recipe in the cupcake cookbook (not above)and they are simply OUTSTANDING…..I did not ice them. I used 4 eggs as the book stated and made 9 muffins as the book stated. They are now my favourite cupcake so far!!! I baked them for only 18 mins (as the book suggested as a minimum) and used FRY cocoa powder (unsweetened). They are so moist you can actually ‘hear’ the moistness as you sink your teeth in them. WOW. Next time I will try to put a few chocolate chips in each one, to make them double chocolate cupcakes. Right now my whole house smells like chocolate. The smell is divine. I just ate 3. What a pig. ha ha
Natalie says
Elena: In your new cupcake cookbook you have this exact same recipe but with 4 eggs. Above you state 3 eggs. Which one should I follow??
nicola @ gfreemom says
OK. This is where I confess that I have never made a cupcake in my life. I made these for the school bake sale this morning. I didn’t have grapeseed oil, so I substituted coconut oil. the result was amazing! Am going to pre-order the book. Would love to review it, once it is released. Nicola.
Jessica says
These look fantastic! Do you think I could sub coconut oil for the grapeseed oil? And just curious, Elana…which do you like better – the almond flour or the the coconut flour cupcakes?
JG says
I made these minutes after the almond flour ones (which I tweaked with the help of another commentator, using almond flour and cocoa powder). This one I used 1/4 c. honey & 1 packet stevia/erythritol, and coconut oil, and cinnamon (there may be Oaxaca in me?). These rose better than the other (which were more dense with the tweaks but delicious). Both are crazy … crazy yummy.