Chocolate Cupcakes

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

Print Recipe
  1. In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
  2. In a large bowl, blend together eggs, oil and honey
  3. Blend dry ingredients into wet thoroughly
  4. Line a muffin pan with paper liners and scoop a scant ¼ cup into each
  5. Bake at 375°F for 20-22 minutes
  6. Cool and cover with Vegan "Buttercream" Chocolate Frosting
  7. 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.

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140 responses to “Chocolate Cupcakes”

  1. These are amazing! I made them with 1/2 Sorghum flour instead and they are so moist and yummy. Highly recommend. Perfect for what I needed. Sugar free cupcakes for my one year old’s birthday.

  2. We love these! They are so soft and moist and chocolately. I sub coconut oil for the grapeseed (often using half applesauce and half oil) and either honey or date syrup (combine 1 c dates with 1 c water, leave overnight and blend) for the agave syrup.
    Thank you, Elana!

  3. Have you tried coconut sugar? It is a low glycemic sweetener and therefore does not raise your blood sugar like other sweeteners do. If you can use coconut flour, you may be able to use coconut sugar.

  4. Add me to the burned list too! I always follow a new recipe exactly and was disappointed they burned. BUT they were still moist and looked/tasted like “regular” cupcakes. Delicious!!

  5. Just made the recipe today, and they are amazing!! The cupcake was light and airy, the frosting took a little more finagling on my part. But overall, it turned out great.

  6. Hi. If I wanted to use butter instead of the oil, could I? And how much? Or does the flour need the oil?

  7. These are delicious! We are not a gluten free house, but I wanted a treat to take to school for birthdays that would be easier on blood sugar levels. I used honey and doubled the recipe. By using a scant 1/4 cup I was able to stretch it to make 26 cupcakes. Right as the cupcakes were done, I sprinkled on a few chocolate chips and let them melt for 30 seconds in the oven. After removing the cupcakes to cool, I spread out the melted chips for an easy and instant icing. They were a hit!

    • Update to above post: it works a bit better to let the muffins cool a bit then sprinkle with chips and pop them into the oven for just a 1/2 a minute. They’ll hold up the heavy chips better.

  8. Elana, these are wonderful! I’ve made a lot of GF cakes and cupcakes over the years and these rank at the top! I don’t even feel that guilty eating them! My whole family loved them, they were simple to make, and came out moist and not crumbly! Thanks for sharing!

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Recipes » Desserts » Chocolate Cupcakes