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).

 

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

• 4 eggs, separated
• 2 tablespoons maple syrup or use 2 tablespoons of erythritol to make keto friendly
• ¼ teaspoon cream of tartar
• ¼ cup extra virgin coconut oil
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• ¼ cup, plus 1 tablespoon sifted coconut flour
• ⅛ teaspoon baking soda
• ¼ cup 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

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.

How to Make Dairy Free Chocolate Chip Cookie Icing

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

Yield: 6 cupcakes

Coconut Flour Chocolate Chip Cupcakes

Print

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

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.

Nutrition Information:

Yield:

6

Serving Size:

6 cupcakes
Amount Per Serving: Calories: 376

Yield: 6 cupcakes

Dairy Free Chocolate Chip Cookie Icing

Print

This dairy free icing is light and fluffy with a slight cookie batter taste.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup Palm Shortening
• 2 tbsp almond butter
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1/8 cup semi-sweet chocolate chips

Instructions

1. Place 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.
2. 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: 207

This recipe is from my digital cookbook, The Grain-Free Snacker.

FAQ

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

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