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Coconut Flour Chocolate Chip Cupcakes

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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).

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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-gluten-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.

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Coconut Flour Cupcake Ingredients

Dairy Free Chocolate Chip Cookie Frosting Ingredients

How to Make Coconut Flour Cupcakes

Step 1: Prep. Preheat the oven and line a six-count cupcake pan with cupcake liners.

Step 2: Whip the egg whites to add volume and keep the cupcakes light. 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.

Step 3: Continue to mix the ingredients. 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.

Step 4: Combine the egg whites with the batter. 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.

Step 5: Bake. 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 Frosting

Step 1: Mix together the ingredients. Place the ingredients except the chocolate chips in a large bowl. Use a mixing machine to whip the ingredients until the frosting is light and fluffy. Spread the icing on fully-cooled cupcakes. Sprinkle chocolate chips on top.

How to Store

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

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 Cupcake Recipe

Yield: 6 cupcakes

Coconut Flour Chocolate Chip Cupcakes

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).

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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

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

Instructions

  1. Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 15 to 20 minutes until the tops are firm to the touch and a toothpick comes out clean.
  6. To make the frosting, place the frosting ingredients, except the chocolate chips, in a large bowl. Use a stand mixer to whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes. Sprinkle chocolate chips on top.

Notes

Consume the cupcakes immediately or store in an airtight container for no longer than 2 days. You can also freeze the cupcakes.

Nutrition Information:

Yield:

6

Serving Size:

6 cupcakes

Amount Per Serving: Calories: 589Total Fat: 56gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 124mgSodium: 127mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 6g

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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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.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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6 Comments

  1. I’d love to try this recipe & am new to Gluten free food. I live in Colorado, will I need to adjust the recipe due to the elevation? If so, will you provide the adjustment please, thank you.

    1. Sorry, I don’t have experience with adjusting recipes for elevation. I would assume you would adjust it the same way you adjust all your baked goods.

    1. no, just continue mixing until no lumps. If the lumps are from the coconut oil it means you didn’t cream it long enough.

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