Gluten Free Chocolate Cupcakes
Just like classic cupcakes, my Gluten Free Chocolate Cupcakes recipe is moist, rich, and delicious with a melt-in-your-mouth chocolate Vegan Refined Sugar Free Frosting frosting.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup (8oz/225g) Lakanto sugar, (Swerve, or coconut sugar)
- 6 eggs*
- 1/4 cup (2floz/57ml) coconut milk
- 1/3 cup (2 ½ floz/71ml) coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon instant espresso powder, (optional )
- 1/2 cup (2 ½oz/71g) coconut flour
- 1/2 cup (2 oz/57g) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (13oz/368g) coconut cream
- 1 1/2 cups (9oz/255g) sugar free vegan chocolate
- 1 teaspoon vanilla extract, (optional )
- 1/4 teaspoon instant espresso powder, (optional )
Instructions
- 1
Preheat oven to 350°F (180°C). Line a 12 cup muffin pan with paper liners.
- 2
In a medium bowl combine the Lakanto sugar, eggs*, coconut milk, coconut oil, vanilla and instant espresso powder, set aside.
- 3
In a large bowl combine the coconut flour, cocoa powder, baking soda, and salt.
- 4
Whisk the dry ingredients into the wet until a smooth rich batter is formed.
- 5
Spoon the batter into the prepared liners, filling them about 2/3 of the way full. Bake for 25 minutes until cooked or until a toothpick comes out clean when inserted into the center.
- 6
Remove from the oven and allow to cool fully before frosting.
- 7
Melt the chocolate in the microwave or over a bain marie.
- 8
Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm.
- 9
Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable.
- 10
Slather generously over cooled cupcakes or pipe on top using a piping bag.
- 11
Cover and store in the fridge for to 3-4 days.