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.
- 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
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Preheat oven to 350°F (180°C). Line a 12 cup muffin pan with paper liners.
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In a medium bowl combine the Lakanto sugar, eggs*, coconut milk, coconut oil, vanilla and instant espresso powder, set aside.
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In a large bowl combine the coconut flour, cocoa powder, baking soda, and salt.
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Whisk the dry ingredients into the wet until a smooth rich batter is formed.
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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.
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Remove from the oven and allow to cool fully before frosting.
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Melt the chocolate in the microwave or over a bain marie.
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Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm.
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Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable.
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Slather generously over cooled cupcakes or pipe on top using a piping bag.
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Cover and store in the fridge for to 3-4 days.
Watch the Recipe Video!
*The eggs in this recipe can be replaced with flax eggs