BEST EVER GLUTEN FREE CHOCOLATE CUPCAKES

THE BEAUTIFUL CUPCAKE

All right folks, for those of you longing for a moist, delicious, LOW CARB, GLUTEN FREE cupcake, here it is!  After my daughter was diagnosed with CD, I learned to make these, and my husband actually asked me (BEFORE his diagnosis) to make them rather than regular cupcakes made from wheat.  He liked them better!  The coconut oil, flour, and milk are essentially to this recipe.  You can get coconut oil pretty much anywhere. I get mine from Amazon or Vitacost. The cheapest coconut oil I have found is LouAna at Wal-Mart.  Probably not the highest quality, but it does fine in this recipe.  Coconut flour I buy in bulk on Amazon.  For coconut milk, check the ethnic section of your grocery store!  INCIDENTALLY, THESE ARE ALSO DAIRY FREE!

Ingredients:

6 T coconut oil

1/2 cup cocoa powder

4 tablespoons coconut milk (or a little more for added moisture)

6 eggs

1-1/2 cups sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup coconut flour

1/2 teaspoon baking powder

Directions:

Mix together coconut oil and cocoa powder.  You may need to warm the oil on the stove or in the microwave.  I just warm them together on the stove top.  Allow to cool slightly.

In large mixing bowl, mix together coconut milk, eggs, sugar, salt, and vanilla for about a minute on medium, until well blended.  In a separate dry bowl, sift the coconut flour and baking powder together.  Add mixture to batter and mix well, until all lumps disappear.

Mix in the coconut oil/cocoa powder mixture.

Grease a dozen muffin cups (yes, you do need to grease the cups that are already non-stick).  I put them in my pan and then just give them a light dusting of non-stick spray.  Bake at 400 degrees for 15 minutes.  After that, watch them, as they burn easily.  Use a cake tester, and as soon as they are done in the middle, pull them out.

Allow to cool, then frost.  We use my mom’s buttercream frosting, SO good.  It has spoiled us for any of that storebought junk, and we always know it’s GF, too!

Mix together 1 pound of confectioner’s sugar, a teaspoon of vanilla, a few tablespoons of milk (or coconut milk if dairy free), and 1/2 cup butter (or soy margarine or butter-flavored Crisco if dairy-free).  Add a little more milk to get the right texture.

I promise, this one won’t disappoint!

Oh, and these freeze beautifully!

Cupcake portion of recipe adapted from Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife.

Frosting recipe is from my mother.  Thanks, Mom!

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Comments

  1. Sounds really good! Going to try this today, thanks!

  2. Sounds easy! I’m always on the lookout for easy GF recipes to make for my mil who is eating gluten-free.

  3. This recipe makes me REALLY wish I wasn’t allergic to coconut! Thank you so much for sharing it with Tuesdays At The Table.
    :-)

  4. Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
    Sunday Snippets – your post from Fat Tuesday may be featured there!

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  5. I am waiting on some coconut flour to come in the mail. Can’t wait to try them.

  6. Gluten Freely Frugal says:

    You won’t be disappointed!

  7. Not trying to “change up” your recipe….but can you use regular oil, milk and a GF flour mix? I don’t have anything Coconut….what makes Coconut work so well? I’ve never used Coconut…

    • Hi! Actually this recipe will only work with coconut flour. If you change it up with a GF Flour mix there will be wayyyy too much liquid. Coconut flour is actually a fiber, not a starch, so it soaks up the liquid, and works totally different from most other flours. I find it to be very economical because it stretches so far, it has a delicious flavor, and makes baked goods moist without any graininess. I’ve never tried it with different oils, but you certainly could, and regular milk as well. If you do, come back and let us know how it turns out! :)

  8. Look forward to trying these!
    2 questions:
    1) is refined coconut oil OK? Or is virgin best? (I know virgin has more distinct coconut flavor)
    2) is it best to use coconut milk in carton (1/2 gal such as “So Delicious” or “Silk”) or in can ( such as “Native Forest”?)
    Thx!

    • Hi Deb! I have used both refined and virgin coconut oil, and they both turned out good. I also use the coconut milk from a can, but I would guess you could try the refrigerated also. Hope you like them! :)

  9. I made these for my son’s first birthday and again for his second. My daughter has requested them tomorrow for her fourth birthday. They are delicious! I use sucanat instead of sugar and whole cow’s milk instead of coconut. Great recipe!

  10. Thank you for this recipe! I want to try it for my daughter’s school bday celebration where many children have CD and Milk allergy.

    Question of clarification: is it 6 tbsp or 6 tsp of coconut oil?

    Thanks!

    • Hi Brandie! Hope you enjoy the cupcakes. They are delicious! Yes it is actually 6 tablespoons! Seems like a lot but it really makes them soft!

  11. How many cupcakes does the recipe make? Can’t seem to find that info

  12. Hi, Janelle! I’m so happy I stumbled across these because they are so very yummy! I made them for my husband’s birthday instead of his yearly tradition of enjoying his favorite chocolate cupcakes (from the recipe on the back of the Hershey’s cocoa). He liked these just as much or better. The bottoms of the cupcakes turned out a yellow and spongy and pretty wet/oily. Can you tell me what I may have done wrong? I’m worried I didn’t mix them long enough in the last step. I was afraid of them being dense but they were anything but dense! I’m making them again for my daughter’s birthday this weekend so I’d love your help! Thanks!!

    • Hi Brooke, so glad you enjoyed the cupcakes! I have never had them turn out as you described. The only thing I can think of is, did you use coconut milk out of a can, or the kind you buy in a carton and refrigerate? I have always used the canned kind. Hope they turn out well for you the second time around!

  13. Can you sub in coconut oil for the butter in the icing?

    • Hi Becca, I have never done it since we’re not dairy free. I feel like the butter taste really adds something! Although it’s horribly unhealthy, I have tried butter-flavored Crisco, which works well with the icing. Not sure if that’s an option for you. If you try the coconut oil, come back and let us know how it works out! Or you could try coconut butter!

  14. Thank you so much for sharing this recipe. They were a hit (gluten free and not). I almost didn’t frost them because I thought they tasted so good plain. I’ll be making these again.

  15. Has anyone else tried these using water and flaxseed for an egg substitute. My daughter is allergic to eggs (and dairy), so I had to substitute. I just made a half batch to test them and they came out concave and burnt around the edges, but not cooked in the middle (after 25+ mins in the oven). I did not use the electric mixer, just whisked by hand, so maybe that is it. Clearly this is an egg heavy recipe and maybe its just not meant for substitution. Any thoughts?

    • Yes, it is a very egg-heavy recipe. Unfortunately, I don’t think it will work with any egg substitutes. I doubt that the mixing method had much to do with it. So sorry it didn’t work out for you! Such a bummer when ingredients go to waste. :(

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