Gluten Free Chocolate Cupcakes
These Gluten-Free Chocolate Cupcakes are a dreamy treat that proves indulgence doesn’t need compromise.
Ready in just 45 minutes, they’re surprisingly easy to whip up for any occasion.
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.
Tried this recipe?Let us know how it was!