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Gluten Free Chocolate Cupcakes with Sugar Free Frosting

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Just like classic cupcakes, these Gluten Free Chocolate Cupcakes are moist, rich, and delicious with a melt-in-your-mouth chocolate Vegan Sugar Free Frosting frosting.


Hi Bold Bakers!

For those of you who don’t know me, hi there — I’m Liv! Not only am I Gemma’s culinary assistant, but I’m the Bigger Bolder Baking resident alternative baker. What does that mean? Well it means I love experimenting with my sweets. From working with alternative ingredients, to accommodating all of your dietary preferences, I’m all about making classic sweets that just so happen to be good for you! From vegan to Keto, I’ve got you covered!

Just like classic cupcakes, these chocolate cupcakes are made with a flour, sugar, cocoa powder, fat, eggs and flavorings. The difference is that these ingredients have been given a bit of a makeover to fit my style.

How to make Gluten Free Chocolate Cupcakes

As I prefer to bake without sugar or grain, these cupcakes are made with coconut flour and the Lakanto Sugar alternative. Instead of using a processed vegetable oil or animal derived fat, I use coconut oil for all the richness without any of the inflammatory effect of unhealthy fats. The batter also has 6 eggs, which can be replaced with flax egg for those who are vegan or allergic to eggs.

[ Get My Vegan Chocolate Chip Cookies Recipe Too! ]

Last, but certainly not least, these Gluten Free Chocolate Cupcakes are packed with cocoa powder — meaning they are super decadent, perfect of all you chocolate fiends. Chocolate is not only one of my favorite flavors, but it also happens to be pretty good for you as it’s full of antioxidants, vitamins, and minerals!

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How to Make Sugar Free Cupcakes

Instead of using refined sugar, these cupcakes are made with a sugar alternative called Lakanto Sugar. Lakanto is a brand of monkfruit-based sweetener that I really love. This sugar alternative is naturally derived, has no after taste, is zero calories, and can be used 1:1 for sugar in baking. Monkfruit comes mostly from remote mountains in Southern China, which sounds about has hidden-treasure-y as you can get. In reality, they’re small melons!

As far as I’m concerned, using this in place of sugar is a no-brainer, as we all know sugar in excess is not really conducive to a healthy lifestyle. Sugar can take you for a ride, causing a blood sugar spike that ultimately leads to a crash. Because of this, I really like to experiment with alternative sugars so I can have my cake and eat it too with out any of the stress it puts on my body throughout the day.

That said, there are other sources of unrefined sugar I love too, like coconut sugar, date sugar, or even stevia — which will all also work in this recipe.

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How to make Vegan Sugar-Free Chocolate Frosting

We all know it: the frosting is always the best part of any cupcake.

Yes, Gluten Free Chocolate Cupcakes need to be moist, rich, and delicious, which they are… but it’s only once frosted that a cupcake is complete. There’s something about the contrast of soft chocolaty cupcake and rich, melt-in-your-mouth chocolate frosting that really makes my heart sing.

If you’re like me, though, you require super rich chocolate frosting — but you don’t want any of the refined sugars or unhealthy fats. This chocolate frosting happens to be vegan, just 2 ingredients, and sans sugar or butter. So what the heck is it? It just coconut cream and melted chocolate and that’s it!

To make it, I simply melt Lily’s vegan sugar free chocolate (or whatever your favorite brand of vegan, sugar free chocolate is) then mix it with a tin of coconut milk. After this mixture comes together it can be poured as a glaze or turned into a light fluffy frosting. By chilling then whipping this mixture, I create a buttercream-like texture without any butter or sugar. The result is truly a magical chocolate frosting!

 

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5 from 4 votes
Gluten Free Chocolate Cupcakes with Sugar Free Frosting
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Just like classic cupcakes, these Gluten Free Chocolate Cupcakes are moist, rich, and delicious with a melt-in-your-mouth chocolate Vegan Sugar Free Frosting frosting.

Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Olivia Crouppen
Ingredients
  • 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
Vegan Sugar Free Chocolate Frosting:
  • 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 bow 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. 

Vegan Sugar free Chocolate Frosting:
  1. Melt the chocolate in the microwave or over a bain marie. 

  2. Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm. 

  3. Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable. 

  4. Slather generously over cooled cupcakes or pipe on top using a piping bag. 

  5. Cover and store in the fridge for to 3-4 days. 

Recipe Notes

*The eggs in this recipe can be replaced with flax eggs

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10 Comments

Write a Comment and Review

  1. Amal on December 1, 2018 at 8:44 am

    Could I substitute the coconut flour in this recipe with almond flour?

    • Gemma Stafford on December 2, 2018 at 2:35 am

      Hi Amal,
      These are totally different things. almond flour is not absorbent, and coconut flour is highly absorbent. The coconut flour in this recipe gives the cake its structure. That is not to say that it is impossible, but I think it is best to use a blend of GF flours if you are not using coconut.
      You can of course try it, it will taste good, but I am not too sure about the texture,
      Gemma 🙂

  2. Hopie on December 1, 2018 at 6:14 am

    Hi there! I was just wondering why you need six eggs in this recipe? This looks so amazing though. I’m sending it to my sister who’s gluten free right now! Thank you!
    -Hope

    • Gemma Stafford on December 2, 2018 at 2:25 am

      Hi Hopie,
      Eggs have more than one function in a cake batter.
      If you look at the ingredients in this recipe the amount of flour, 2 1/2 ozs of coconut flour, is really low. coconut flour is a highly absorbent flour, and thickens this batter, which relies more on the eggs, so that it is more like a souffle than a traditional cake batter. The eggs are a big part of it. You can use flax egg too, or a mix of eggs and flax egg, but you will get a slightly different result.
      I hope your sister likes this recipe, and that you try it too, it is not just for gluten intolerant people!
      Thank you for being in touch,
      Gemma 🙂

  3. Marsha Singh on November 30, 2018 at 12:14 pm

    Love your recipes, I want thank you very much

    • Gemma Stafford on November 30, 2018 at 1:19 pm

      Thanks so much, Marsha. I’m delighted you like my site 🙂

      Best,
      Gemma.

  4. Patricia C Orourke on November 29, 2018 at 1:31 pm

    Thanks you for your delicious sounding cupcakes. I can’t wait to try them. Could these be made into vanilla cupcakes by leaving out the cocoa powder and espresso? Would I make any other changes?

    Thanks so much,

    Patricia

    • Gemma Stafford on November 30, 2018 at 4:27 pm

      Hi there, you can omit the cocoa but also stay tuned and i will work on a vanilla cupcake recipe!

  5. Deepti on November 29, 2018 at 9:10 am

    Hi Gemma.. Hi liv..
    I want to know what is coconut flour.. As this is the first time I an hearing about it

    • Gemma Stafford on November 30, 2018 at 10:49 am

      Hi there, this is Liv! Coconut flour is dried coconut that has been blended into a fine powder. Its great for baking, has no gluten and is vegan 😀 I hope that helps!

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