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Home » Gluten Free » Double Chocolate Grain Free Cupcakes (nut-free, dairy-free)

Double Chocolate Grain Free Cupcakes (nut-free, dairy-free)

September 25, 2013 by Hannah Healy, Updated June 28, 2018 13 Comments

These double chocolate grain free cupcakes will give any store-bought cupcake a run for it's money. They're not only delicious but so easy to make and topped with a creamy, chocolate frosting.
Total Time: 40 minutes
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These double chocolate grain free cupcakes will give any store-bought cupcake a run for it’s money. They’re not only delicious but so easy to make and topped with a creamy, chocolate frosting.

A close up chocolate grain free cupcakes sitting on a white plate and topped with shredded coconut

I think cupcakes are one of my favorite desserts. What’s not to love? It like a personalized cake with a heap of creamy frosting on it. It also doesn’t hurt that they are just so cute! I admit it, I’m a sucker for cute little baked goods.

These double chocolate grain free cupcakes will give any store-bought cupcake a run for it’s money and on top of the delicious flavor it’s also a whole lot better for you that any store-bought cupcake.

Why You Should Make These Chocolate Grain Free Cupcakes;

  • They’re gluten free!
  • They taste better than store bought and are so much healthier
  • They’re also nut free and grain free
  • They’re double chocolate and extra delicious
  • They’re a crowd pleaser and the whole family will love them

Have you tried these Double Chocolate Grain Free Cupcakes? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.

3.5 from 2 votes
Print
Double Chocolate Grain Free Cupcakes
Prep Time
10 mins
Cook Time
30 mins
chilling time
1 hr
Total Time
40 mins
 
These double chocolate grain free cupcakes will give any store-bought cupcake a run for it's money. They're not only delicious but so easy to make and topped with a creamy, chocolate frosting.
Course: Dessert
Cuisine: American
Keyword: cupcakes made with coconut oil, easy chocolate cupcakes
Servings: 6 -8 cupcakes
Calories: 545 kcal
Author: Hannah Healy
Ingredients
  • 1/2 cup  coconut flour 
  • 1/2 tsp baking soda
  • dash salt
  • 1/4 cup  coconut sugar
  • 2 tbsp cacao powder or cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup  coconut oil 
  • 2/3 cup  coconut milk 
  • 4 pastured eggs
  • 1 tsp apple cider vinegar
Frosting:
  • 1/2 cup  coconut oil- room temperature
  • 1/4 cup  coconut butter 
  • dash salt
  • 1/4 tsp vanilla
  • 4-6 tbsp powdered coconut sugar
  • 4 tbsp  cacao or cocoa powder
  • shredded coconut optional
Instructions
  1. Pre-heat the oven to 350°F. Melt the coconut oil and combine with remaining cupcake ingredients in a food processor or bowl, mix well.

  2. Place batter in a muffin tin lined with cupcake liners .The cupcakes will rise a small amount, so you can fill the muffin liner about 3/4 full–almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned.

For The Frosting:
  1. Place the coconut oil in a bowl and beat with a hand mixer. The coconut oil will soften up a bit. Add the coconut butter, vanilla and powdered coconut sugar and blend with the hand mixer until mixed. 

  2. Then add the cacao or cocoa powder and mix again. Keep in the fridge until the cupcakes are cooled and ready to frost. The frosting will harden if it’s in the fridge for longer than 30 minutes. To soften, leave at room temperature for 15-30 minutes then blend again with a hand mixer until it breaks up and softens.
  3. Top the cupcakes with the frosting and sprinkle with shredded coconut. Store the cupcakes in the fridge and let sit at room temperature 30-60 minutes before eating to allow the frosting to soften.
Nutrition Facts
Double Chocolate Grain Free Cupcakes
Amount Per Serving
Calories 545 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 36g225%
Cholesterol 109mg36%
Sodium 213mg9%
Potassium 275mg8%
Carbohydrates 38g13%
Fiber 12g50%
Sugar 7g8%
Protein 9g18%
Vitamin A 160IU3%
Vitamin C 0.4mg0%
Calcium 39mg4%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Cakes, Dairy Free, Desserts, Gluten Free, Sweets Tagged With: chocolate cupcakes, gluten free cupcakes, grain free cupcakes

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Comments

  1. Ann Alexandrowicz says

    April 27, 2017 at 12:32 pm

    This looks interesting. I’m getting a bag of coconut flour from a friend this weekend. I’ve book marked this recipe to give it a try. I’m interested in this coconut butter idea. My GodSon has 7 of the top 8 food allergies (he can do eggs).

    It looks like you used a scoop to get the icing on the cupcakes? Does the icing pipe well? The GodSon gets fussy if his food looks different then everyone else. (Other option is I scooop everyones icing)

    Reply
    • Hannah Healy says

      April 28, 2017 at 10:45 am

      I think you could pipe it, but you may need to add some moisture from additional butter or coconut oil.

      Reply
  2. Monica Encinias says

    February 6, 2017 at 2:59 pm

    Does anyone know the calories per cupcake without the frosting?

    Reply
    • Hannah Healy says

      February 7, 2017 at 2:08 pm

      You can use an app like My Fitness Pal to figure out the calories.

      Reply
  3. Bee says

    October 9, 2014 at 8:10 pm

    Hi. These look gorgeous! Quick question about the amount of coconut milk, it just shows up as “2/3” coconut milk here. Is that 2/3 cup? Thanks!!

    Reply
    • Healy Eats Real says

      October 10, 2014 at 10:27 am

      Yes, 2/3 cup 🙂

      Reply
  4. kristine says

    September 19, 2014 at 1:49 pm

    can you use regular sugar and milk instead of coconut?

    Reply
  5. Carol says

    September 7, 2014 at 9:15 pm

    Great recipe! many thanks <3 . To make mixture go a bit further I tried bulking it out with a cup of apple puree and added an extra tablespoon of cocoa powder (I am finding using the alternative flours to be extremely taxing on the budget, so I am trying anything to make them go a bit further) They were incredible (especially the next day!) – So soft and moist and delectible! YUM!!

    Reply
  6. elaine says

    October 6, 2013 at 8:28 pm

    can I use butter instead of coconut oil in this recipe, I don’t have any today and would like to make it 🙂

    Reply
  7. Jen B. says

    October 6, 2013 at 3:24 pm

    Do you know if this recipe can be made in a pan, like an 8×8, to make a cake? Would the amounts be the same?

    Reply
    • Healy Real Food Vegetarian says

      October 6, 2013 at 4:12 pm

      I’m not sure if it would come out the same, but I also have a chocolate cake recipe- http://www.healyrealfoodvegetarian.com/grain-free-chocolate-cake/

      Reply
  8. Vera Zecevic – Cupcakes Garden says

    October 5, 2013 at 3:08 pm

    I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    Reply
    • Healy Real Food Vegetarian says

      October 5, 2013 at 3:37 pm

      As long as you don’t re-publish the ingredients or the recipe and provide a link back to my blog in order to get the recipe, it’s fine.

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

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