These Gluten-Free Chocolate Cupcakes are a dreamy treat that proves indulgence doesn’t need compromise. Rich, moist, and perfectly fluffy, they’re topped with a velvety frosting that melts in your mouth. The deep cocoa flavor is balanced with a hint of sweetness, making every bite irresistible. Whether you’re gluten-free or simply seeking a decadent dessert, these cupcakes are sure to delight.
Ready in just 45 minutes, they’re surprisingly easy to whip up for any occasion. The tender crumb and smooth texture make them a crowd-pleaser, while the aroma of freshly baked chocolate fills your kitchen. Perfect for celebrations or a cozy afternoon treat, these cupcakes are a must-try for anyone who loves a little chocolate magic.
What You’ll Need for Gluten-Free Chocolate Cupcakes
- 1 cup (8oz/225g) Lakanto sugar, Swerve, or coconut sugar (choose your preferred sweetener)
- 6 eggs (room temperature recommended)
- 1/4 cup (2floz/57ml) coconut milk
- 1/3 cup (2½floz/71ml) coconut oil (melted)
- 2 teaspoons vanilla extract
- 1/4 teaspoon instant espresso powder (optional, for enhanced chocolate flavor)
- 1/2 cup (2½oz/71g) coconut flour
- 1/2 cup (2oz/57g) cocoa powder
- 1/2 teaspoon baking soda
1/2 teaspoon salt
For the Vegan Sugar-Free Chocolate Frosting:
- 1 can (13oz/368g) coconut cream (chilled overnight)
- 1½ cups (9oz/255g) sugar-free vegan chocolate (use chips or chunks)
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon instant espresso powder (optional, for depth of flavor)
How to Make Gluten-Free Chocolate Cupcakes
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, combine the Lakanto sugar, eggs, coconut milk, coconut oil, vanilla, and instant espresso powder. Set aside.
- In a large bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt.
- Gradually whisk the dry ingredients into the wet ingredients until a smooth, rich batter forms.
- Spoon the batter into the prepared liners, filling them about 2/3 full.
- Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool completely before frosting.
How to Make Vegan Sugar-Free Chocolate Frosting
- Melt the sugar-free vegan chocolate in the microwave or over a bain marie (double boiler).
- Whisk the chilled coconut cream into the melted chocolate until fully combined.
- Place the mixture in the fridge to set until firm, about 1-2 hours.
- Once firm, whip the mixture using a hand or stand mixer until light, fluffy, and spreadable.
- Slather generously over cooled cupcakes or pipe on top using a piping bag.
- Store frosted cupcakes in the fridge for up to 3-4 days.
Creative Toppings and Frosting Ideas
While the vegan refined sugar-free chocolate frosting is delicious, you can also try other toppings to mix it up. For a fruity twist, add a dollop of raspberry jam or fresh berries on top. If you love crunch, sprinkle with chopped nuts or shredded coconut. For a festive touch, dust with cocoa powder or add edible glitter for a sparkly finish.
Perfect Pairings for Your Cupcakes
These gluten-free chocolate cupcakes pair wonderfully with a cup of hot coffee or almond milk latte for a cozy treat. For a dessert spread, serve alongside vanilla ice cream or a plate of fresh fruit. They’re also great for parties alongside other bite-sized desserts like macarons or mini cheesecakes.
Storage Tips for Freshness
Store your cupcakes in an airtight container in the fridge for up to 3-4 days. If you’d like to freeze them, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving, and they’ll taste just as fresh!
Quick Time-Saving Hacks
To save time, prepare the frosting a day ahead and store it in the fridge. You can also use a cookie scoop to evenly portion the batter into the liners, ensuring consistent cupcakes. If you’re in a rush, skip the espresso powder—it’s optional but adds a nice depth of flavor.
Common Questions Answered
Can I use regular sugar? Yes, but it won’t be refined sugar-free. Can I substitute the coconut flour? Unfortunately, coconut flour is unique and can’t be swapped 1:1 with other flours. What if I don’t have coconut cream? Full-fat coconut milk works, but make sure to refrigerate it overnight and use only the thick cream that separates.
Gluten Free Chocolate Cupcakes
Ingredients
- 1 cup Lakanto sugar, Swerve, or coconut sugar
- 6 eggs*
- 1/4 cup coconut milk
- 1/3 cup coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon instant espresso powder optional
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Vegan Sugar Free Chocolate Frosting
- 1 can coconut cream
- 1 1/2 cups sugar free vegan chocolate
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon instant espresso powder optional
Instructions
- Preheat oven to 350°F (180°C). Line a 12 cup muffin pan with paper liners.
- In a medium bowl combine the Lakanto sugar, eggs*, coconut milk, coconut oil, vanilla and instant espresso powder, set aside.
- In a large bowl combine the coconut flour, cocoa powder, baking soda, and salt.
- Whisk the dry ingredients into the wet until a smooth rich batter is formed.
- 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.
- Remove from the oven and allow to cool fully before frosting.
- Vegan Refined Sugar-Free Chocolate Frosting: Melt the chocolate in the microwave or over a bain marie.
- Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm.
- Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable.
- Slather generously over cooled cupcakes or pipe on top using a piping bag.
- Cover and store in the fridge for to 3-4 days.
