These bakery style Gluten-Free Chocolate Cupcakes are rich, moist and delicious with the perfect texture. Topped with a creamy Chocolate Buttercream, they make a great addition to any special occasion. This almond flour cupcake recipe comes together quickly and easily with just one bowl and less than 30 minutes!
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Why You’ll Love This Recipe
- Gluten-Free + Dairy- Free - Chocolate cupcakes that are dairy and gluten free and you wouldn’t even know it! This recipe uses a combination of almond flour and coconut flour along with your favorite dairy free milk. For more almond flour recipes try these Healthy Baked Donuts and these Paleo Snickerdoodles.
- Naturally Sweetened - These chocolate cupcakes are naturally sweetened with maple syrup and the cupcakes base is Paleo compatible! If you love rich naturally sweetened treats, you’ll LOVE this Paleo Double Chocolate Banana Bread!
- Quick + Easy - This recipe uses just one bowl and comes together in less than 30 minutes!
Ingredients Needed
Gluten-Free Chocolate Cupcakes
Chocolate Buttercream
Ingredient Notes
- Blanched Almond Flour - Make sure to be using blanched almond flour (skins removed) and not almond meal.
- Coconut Oil - I always recommend oil as opposed to butter in cake and cupcake recipes as it provides the best texture and keeps the cake perfectly moist.
- Brewed Coffee - Adding coffee to these chocolate cupcakes really enhances the chocolate flavor making it rich and delicious. You can, however, substitute for coconut milk.
- Coconut Milk - I like to use full fat coconut milk from the can (not coconut cream) but boxed coconut milk will work great as well.
- Chocolate Chips - Adding chocolate chips to these cupcakes is optional but makes them that much more delicious. Hu Kitchen is a great option for keeping the base 100% paleo compatible. Enjoy Life makes chocolate chips with clean ingredients as well.
- Unsalted Grass-fed Butter - To keep this buttercream dairy free, you can substitute with your favorite vegan butter or palm oil shortening.
- Dairy Free Milk - Coconut milk and almond milk are both good options.
How To Make Gluten-Free Cupcakes
- In a large bowl add the wet ingredients for the cupcakes and mix well.
- Add in the dry ingredients and mix until well combined.
- Fold the chocolate chips into the batter.
- Divide the batter between a 12- count lined cupcake pan and bake for 20 minutes at 350F or until the cupcakes spring back when gently pressed and an inserted toothpick comes out clean.
How To Make Chocolate American Buttercream
- While the cupcakes are baking prepare the buttercream by mixing the butter in a large bowl using a stand mixer or handheld mixer.
- When butter is creamed, add the powdered sugar and mix until well combined and creamy (start out mixing on a slow speed to prevent a mess).
- Add the vanilla, cocoa powder, and 3 tbsp milk and mix until creamy. Add 1 additional tbsp of milk at a time until desired consistency is reached.
- Once cupcakes are completely cooled, pipe or spread the frosting on them and enjoy!
Recipe FAQ's
Yes! You can make these cupcakes ahead of time and either store in an airtight container on the counter for a day or two, or you can freeze them in an airtight container for up to one month. Defrost the cupcakes at room temperature and then frost and serve!
The buttercream can also be made ahead of time. Store in the fridge for up to a week or in the freezer for up to 3 months. Bring the buttercream back to room temperature and then re-whip on low before piping or frosting your cupcakes!
No. Gluten free flours like almond flour and coconut flour can not be substituted one to one for another gluten free (or gluten containing) flour like oat flour or whole wheat flour. I never recommend substituting flours in a recipe that doesn’t specifically state it has been tested.
Cupcakes typically tend to sink in the middle for a couple reasons. Either they have too much air, too much moisture, too much or too little leavening, OR the cupcakes liners were overfilled causing the batter to rise to much and then deflate.
To keep these cupcakes from sinking, ensure that you do not over-mix the batter, simply mix until the batter is just combined. Also make sure not to overfill the cupcake liners, they should be filled only ⅔ of the way full.
More Gluten Free Desserts
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📖 Recipe
Gluten Free Chocolate Cupcakes
Equipment
- Cupcake Pan
- Handheld or Stand Mixer
Ingredients
Gluten-free Chocolate Cupcakes
- ¾ cup blanched almond flour
- ⅓ cup coconut flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ cup coconut oil melted
- 3 large eggs
- ⅓ cup maple syrup
- 2 tbsp brewed coffee cooled
- ½ cup full fat coconut milk
- ⅓ cup chocolate chips
Chocolate Buttercream
- 8 oz unsalted grass-fed butter room temperature
- 3 cups organic powdered sugar
- ½ cup cocoa powder
- ½ tbsp vanilla
- 3-4 tbsp milk coconut or almond milk works great
Instructions
- In a large bowl mix all wet ingredients for the cupcakes. Then add in the dry ingredients and mix just until combined.
- Fold the chocolate chips into the batter.
- Divide the batter between a 12- count lined cupcake pan and bake for 20 minutes at 350F or until the cupcakes spring back when gently pressed and a toothpick inserted comes out clean.
- While the cupcakes are baking prepare the buttercream by mixing the butter in a large bowl using a stand mixer or handheld mixer.
- Once the butter is creamed, add the powdered sugar and mix on low until well combined and creamy (you can add the sugar in batches to prevent a mess).
- Add the vanilla, cocoa powder, and 3 tbsp milk and mix until creamy. Add 1 additional tbsp of milk at a time until desired consistency is reached.
- Once cupcakes are completely cooled, pipe or spread the frosting on and enjoy!
Notes
- Blanched Almond Flour - Make sure to be using blanched almond flour (skins removed) and not almond meal.
- Brewed Coffee - Adding coffee to these chocolate cupcakes really enhances the chocolate flavor making it rich and delicious. You can, however, substitute for coconut milk.
- Coconut Milk - I like to use full fat coconut milk from the can (not coconut cream) but boxed coconut milk will work as well.
- Unsalted Grass-fed Butter - To keep this buttercream dairy free, you can substitute with your favorite vegan butter or palm oil shortening.
- Dairy Free Milk - Coconut milk and almond milk are both good options.
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- The buttercream can also be made ahead of time. Store in the fridge for up to a week or in the freezer for up to 3 months. Bring the buttercream back to room temperature and then re-whip on low.
Nutrition
Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!
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