Coconut Flour Chocolate Chip Cupcakes
Coconut Flour Chocolate Chip Cupcakes
These coconut flour chocolate chip cupcakes are the lightest and fluffiest coconut flour cupcakes you will ever eat! And they’re filled with yummy chocolate chips. They are nut free cupcakes (except for the icing).
I love using coconut flour as the base of my grain-free cupcakes and muffins. The texture is amazing if you use the correct ratios.
These cupcakes will remind you of the light and fluffy cupcakes from your pre-grain-free life. The chocolate chip cookie icing adds extra indulgence.
You can also try out my other cupcake recipes like Flourless Chocolate Cupcakes, Coconut Flour Coffee Cake Muffins, and Coconut Flour Muffins.
Coconut Flour Cupcake Ingredients
- eggs, separated
- maple syrup or erythritol to make keto friendly
- cream of tartar
- extra virgin coconut oil
- vanilla extract
- sea salt
- sifted coconut flour
- baking soda
- semi-sweet chocolate chips or use sugar-free chocolate chips to make keto friendly
Dairy Free Chocolate Chip Cookie Icing Ingredients
- 1 cup Palm Shortening
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar or use 2 tablespoons of erythritol to make keto friendly
- 1 teaspoon vanilla extract
- ⅛ cup semi-sweet chocolate chips or use sugar-free chocolate chips to make keto friendly
How to Make Coconut Flour Cupcakes
Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
In a large bowl, using a mixing machine, combine the egg whites, maple syrup and cream of tartar. Whip the egg whites until stiff peaks form.
In a separate bowl, combine the egg yolks, coconut oil, vanilla, and salt until mixed. Add the sifted coconut flour and baking soda to the egg yolk mixture. Mix until smooth.
With the mixer on, slowly add the egg yolk mixture to the whipped egg whites. Last, add the chocolate chips. Mix until well combined. Pour the batter into the cupcake pan, about half full.
Bake for 15 to 20 minutes until the tops are firm to the touch and a toothpick comes out clean.
How to Make Dairy Free Chocolate Chip Cookie IcingPlace the ingredients except the chocolate chips in a large bowl. Use a mixing machine to whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes. Sprinkle chocolate chips on top.
Consume the cupcakes immediately or store in an airtight container for no longer than 2 days. You can also freeze the cupcakes.
How do I make Coconut Flour Cupcakes Sugar-Free?
You can easily make this chocolate cake sugar free by using erythritol instead of sugar. But you must use a sugar replacement that is measured cup for cup. Stevia does not work as a sugar replacement in this recipe. For the icing, you would need to use powdered erythritol. Also use sugar free chocolate chips instead of semi-sweet chocolate chips.
What brand of coconut flour should I use?
I prefer to do all of my baking with Bob’s Red Mill Coconut Flour, but you can use any other brand of coconut flour.
Can I use almond flour instead?
I only tested this recipe with coconut flour, and I do not recommend you use almond meal instead. The two flours aren’t easily interchangeable.
Can I make this recipe egg-free?
I tested this recipe with eggs, but you could try using these egg replacement ideas to replace the eggs. You can try replacing the eggs with a “chia egg,” bananas, applesauce, or whatever you usually use in place of eggs. Beware the cupcake will be denser if you use an egg replacement.
Egg replacement options:
- chia egg: 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces one large egg
- 1/4 cup of applesauce replaces one large egg
More Cupcake/Muffin recipes
- Flourless Chocolate Cupcakes
- Coconut Flour Muffins
- Gluten Free Maple Pecan Muffins
- Coconut Flour Coffee Cake Muffins with Raspberry Jam Filling
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Coconut Flour Chocolate Chip Cupcakes Recipe
Coconut Flour Chocolate Chip Cupcakes
These coconut flour chocolate chip cupcakes are the lightest and fluffiest coconut flour cupcakes you will ever eat! And they're filled with yummy chocolate chips. They are nut free cupcakes (except for the icing).
Ingredients
- 4 large eggs, separated
- 2 tbsp maple syrup
- 1/4 tsp cream of tartar
- 1/4 cup extra virgin coconut oil
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup plus 1 tbsp, sifted coconut flour
- 1/8 tsp baking soda
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
- In a large bowl, using a mixing machine, combine the egg whites, maple syrup and cream of tartar. Whip the egg whites until stiff peaks form.
- In a separate bowl, combine the egg yolks, coconut oil, vanilla, and salt until mixed. Add the sifted coconut flour and baking soda to the egg yolk mixture. Mix until smooth.
- With the mixer on, slowly add the egg yolk mixture to the whipped egg whites. Last, add the chocolate chips. Mix until well combined. Pour the batter into the cupcake pan, about half full.
- Bake for 15 to 20 minutes until the tops are firm to the touch and a toothpick comes out clean.
Nutrition Information:
Yield:
6Serving Size:
6 cupcakesAmount Per Serving: Calories: 376
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
