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    Home » Cakes and Cupcakes

    Gluten-Free Chocolate Cupcakes

    Published: Feb 14, 2023 by Mariah Mandile

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    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!

    Chocolate cupcake with frosting on a wooden board.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • How to make Dairy-Free Chocolate Ganache
    • Expert Tips
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    Why you'll love this recipe:

    Allergy Friendly - This recipe is great for those with dietary restrictions! They're made without nuts, gluten, dairy, or refined sugar.

    Versatile - Make these cupcakes for birthday parties, Valentine's Day, Baby Showers, or any special event!

    Flavor - These gluten-free cupcakes have a rich chocolate flavor! (And they're not overly sweet!)

    Easy - To make this cupcake recipe you only need a mixing bowl, spatula, and a whisk. No electric mixer, stand mixer or fancy equipment is required!

    Love healthy chocolate recipes like this? You have to try my Dairy Free Chocolate Cake, Chocolate Skillet Cake, or Chocolate Cake Pops!

    🍴Ingredient Notes

    Ingredients for chocolate cupcakes measured out.
    • Coconut Sugar - You can also use Lakanto Monkfruit for a sugar-free replacement.
    • Eggs - I have not tried using an egg replacement for this recipe.
    • Coconut Oil - Measure the coconut oil first and then melt it in the microwave.
    • Apple Cider Vinegar - This helps to activate the baking soda! I promise you will not taste it.
    • Vanilla Extract - Just a splash helps to balance out the chocolate flavor.
    • Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more nutrient dense. TerraSoul is one of my favorite brands – great quality and great price!
    • Coconut Flour - Do not swap for any other flour. Coconut flour is very absorbent and does not have a 1-1 match. I love using Bob's Red Mill.
    • Baking Powder & Baking Soda - You'll need both to create the fluffy texture.

    🍴Step by Step Instructions

    Step 1: Mix Dry Ingredients

    Start by adding all dry ingredients into a mixing bowl. Stir together until fully combined.

    Dry ingredients in mixing bowl.

    Step 2: Mix Wet Ingredients

    Next, add all wet ingredients into a large mixing bowl. Whisk together until fully combined.

    Wet ingredients in mixing bowl.

    Step 3: Fold Together

    Pour the dry mixture into the wet mixture and stir together until a thick batter forms.

    Cupcake batter in glass bowl.

    Step 4: Preparing to Bake

    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 20 minutes. (Check with a toothpick - if it comes out clean they're done!)

    Cupcake batter in muffin tins.

    Step 5: Cooling

    Remove the cupcakes from the baking tin and place on a metal cooling rack.

    Baked cupcakes in muffin tins.

    How to make Dairy-Free Chocolate Ganache

    Chocolate ganache is very easy to make! It's a great dairy-free frosting option!

    Just melt about a ⅓ cup of dark chocolate until it's smooth and silky. (I love Pascha & Hu Kitchen Chocolate.)

    Add coconut milk, almond milk, or any dairy-free milk, 1 teaspoon at a time until you've reached your desired consistency. (Mix with a fork or whisk.)

    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!
    Chocolate cupcake with a big bite taken out.

    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!

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      Gluten-Free Banana Cake
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      Halloween Cake Pops Recipe
    • Vanilla cake pops dipped in chocolate with rainbow sprinkles.
      Gluten-Free Vanilla Cake Pops
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    After you make these Gluten-Free Chocolate Cupcakes, make sure to leave a comment & rate the recipe!

    Recipe Card

    Chocolate cupcake with frosting on a wooden board.

    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!
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 158 kcal

    Equipment

    • Muffin Tin
    • Muffin Liners

    Ingredients
      

    Wet Ingredients

    • ½ Cup Coconut Sugar You can also use Lakanto Monkfruit for a sugar-free replacement.
    • 2 Eggs
    • 2 Tablespoons Coconut Oil, Melted
    • 1 Tablespoon Apple Cider Vinegar
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • ½ Cup Cacao Powder You can swap for cocoa powder.
    • 3 Tablespoons Coconut Flour
    • 1 Teaspoon Baking Powder
    • ½ 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 20 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: 158kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 289mgPotassium: 132mgFiber: 4gSugar: 17gVitamin A: 79IUCalcium: 57mgIron: 1mg
    Keywords dairy free chocolate cupcakes, gluten-free chocolate cupcakes, healthy chocolate cupcakes, paleo chocolate cupcakes
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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