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–+ servings
Big bite taken out of a chocolate cupcake with pink frosting.

Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes are made with simple, healthy ingredients. They have a rich, chocolatey flavor and are topped with a dairy-free chocolate ganache!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6 Cupcakes
Calories 126 kcal

Equipment

  • Muffin Tin
  • Muffin Liners

Ingredients
  

Wet Ingredients

  • ½ Cup Coconut Sugar You can also use Lakanto Monkfruit for a sugar-free replacement.
  • ⅓ Cup Dairy-Free Yogurt I used unsweetened coconut yogurt.
  • 2 Eggs
  • 2 Teaspoon Vanilla Extract You can also swap for vanilla paste.

Dry Ingredients

  • ½ Cup Cacao Powder You can swap for cocoa powder.
  • 2+½ Tablespoons Coconut Flour
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Instructions
 

  • Start by adding all dry ingredients into a mixing bowl. Stir together until fully combined.
  • Next, add all wet ingredients into a mixing bowl. Whisk together until fully combined.
  • Pour the dry mixture into the wet mixture and stir together until a thick batter forms.
  • Line 6 cupcake tins with parchment paper liners or coat with a non-stick spray.
  • Add about ¼ cup of batter into each cupcake tin. Bake at 350 degrees for about 15-18 minutes. (Check with a toothpick - if it comes out clean, they're done!)
  • Remove the cupcakes from the baking tin and place on a metal cooling rack.

Notes

Expert Tips

  • If you want to use pre-made chocolate frosting, I recommend Simple Mills or Miss Jones for dairy-free options. (They also make vanilla frosting!)
  • Do not pack the cacao powder into the measuring cup. Spoon it in and use a knife to scrape off the excess.
  • Use a large cookie scoop or small measuring cup to fill each cupcake tin evenly.
  • Let the cupcakes cool completely before adding any frosting or chocolate ganache.
  • Top the cupcakes with sprinkles or fresh fruit! (Raspberries or strawberries are my favorite.)
  • Make a double batch if you're serving a crowd!

How to store leftovers

Leftover cupcakes can be stored at room temperature in an airtight container for 3-4 days. You can keep them in the refrigerator for up to a week!
**See full post for more information and step by step photos.

Nutrition

Serving: 1ServingCalories: 126kcalCarbohydrates: 23gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 213mgPotassium: 153mgFiber: 4gSugar: 18gVitamin A: 93IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg
Keywords dairy free chocolate cupcakes, gluten-free chocolate cupcakes, healthy chocolate cupcakes, paleo chocolate cupcakes
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