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Everyone needs an amazing chocolate cupcakes recipe, and this one is ours! These Gluten Free Chocolate Cupcakes are moist with a deep chocolate flavor and simply delicious. They’re also dairy-free and made without any refined sweeteners. Grab a bowl and a whisk and head straight to the kitchen to whip some up!
Gluten Free Chocolate Cupcakes
In my opinion, a chocolate cupcake should be at least three things: moist, rich and heavy on the chocolate flavor. These gluten free Chocolate Cupcakes check all those boxes and more! These simple-to-make cupcakes are a bit on the healthier side because they are dairy-free, made primarily with almond flour (hello nutrients!) and contain no added refined sugars. And the bonus is you only need two bowls and a whisk to make them! We have a few different options to frost them, including this dairy-free chocolate frosting. Whip them up for your next celebration or your next I-need-a-chocolate-cupcake kind of night!
Ingredients Needed
- Almond Flour
- Cocoa Powder
- Coconut flour
- Baking Powder and Soda
- Pinch Sea Salt
- Espresso Powder (optional)
- Eggs
- Coconut sugar
- Milk (We use almond)
- Avocado Oil
- Vanilla extract
Frosting Options
We’ve made a few different frosting options over the years. This recipe uses a traditional chocolate buttercream, though it does use butter so it isn’t dairy-free. This recipe is for a vanilla buttercream.
If you need a dairy-free and paleo-friendly version, check out this recipe! It is a whipped chocolate ganache frosting that is simple to make. It’s also the version shown here in the photographs.
If you like this sweet treat, check out these others:
- Paleo Fudge (Nut-Free)
- Strawberry and Chocolate Ganache Sandwich Cookies
- Cookie Truffles
- Paleo Chocolate Ganche Strawberry Cups
- Raspberry Swirl Brownies
- Gluten Free Chocolate Chip Cookies
GLUTEN FREE CHOCOLATE CUPCAKES
Ingredients
- 2 cups 200 grams almond flour
- ½ cup 48 grams cocoa powder
- 3 tablespoons 21 grams coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- ¼ teaspoon espresso powder
- 3 eggs
- 3/4 cup coconut sugar
- 1/2 cup milk of choice we use almond
- 3 tablespoons avocado oil
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350ºF and line a muffin tin with parchment paper liners.
- Whisk together almond flour, cocoa, coconut flour, baking powder, baking soda, sea salt and espresso in a medium bowl.
- Whisk together eggs, coconut sugar, milk, avocado oil and vanilla extract in a large bowl.
- Add dry ingredients into the wet ingredients and whisk to combine completely.
- Divide batter evenly between 12 cupcake liners.
- Bake in the pre-heated oven for 18-20 minutes minutes, or until a toothpick inserted and removed is clean of any wet cake batter.
- Let cupcakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack. Let cool completely before frosting.
- Frost with this paleo frosting, this chocolate buttercream frosting or this vanilla buttercream frosting.
Do you think these would work in a cake pan instead of cupcake form?
Hi Sarah! Go for our chocolate cake!! 🙂 http://lexiscleankitchen.com/gluten-free-chocolate-cake/
I am on a Fodmap diet because of my stomach. I cannot eat coconut flour. Do you have any idea what can I substitute for it? Would tapio6ca flour work? Thank you.
Made these tonight & they are delish ❤️
Your chocolate cupcakes look *delicious* – I may actually go make them this weekend!
These look absolutely divine! So sad I saw them after V-day!
Aren’t these the sweetest chocolate cupcakes ever! I love your presentation of them especially. So perfect for Valentine’s!
These look delish! How much coconut milk do you add to the frosting?
Thanks!
Just updated. 2 tbsp.
Holy cow. I cannot get over how chocolatey that buttercream looks!
How much coconut milk for these? It doesn’t specify in the ingredients
Updated.
These look amazing! I have a question about the chocolate heart toppers. How did you melt your chocolate, put it in a piping bag/bottleand make neat hearts before the chocolate melted your plastic piping bag or cooled enough to not go through the tip of the plastic bottle?
I put the chocolate hot into the bottle!
These look amazing! Love the heart toppers – so cute. How much coconut milk do you use for the frosting? You mention it in the directions but it’s not listed in the ingredients 🙂 Thanks!
Hi Lexi – These cupcakes look amazing! Can you recommend cocoa powder to purchase on Amazon?
I like Penzey’s, which I don’t believe is available on Amazon but is on their site!
They look so fudgy! We always stay in on Vday and make pizza usually and end with ice cream but these cupcakes are changing my mind!
You might end me for this. But my Vday menu involves Styrofoam boxes of takeout sweet and sour pork. 🙂
BUT I MAY have to make these up for dessert. HOW ARE THESE PALEO? You amaze me. Pinned!