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.
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.
- 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
- 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
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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.
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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.
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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.
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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.
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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.
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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)
I think you could pipe it, but you may need to add some moisture from additional butter or coconut oil.
Does anyone know the calories per cupcake without the frosting?
You can use an app like My Fitness Pal to figure out the calories.
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!!
Yes, 2/3 cup 🙂
can you use regular sugar and milk instead of coconut?
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!!
can I use butter instead of coconut oil in this recipe, I don’t have any today and would like to make it 🙂
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?
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/
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.
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.