These coconut flour 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).

Here’s another sneak peek recipe from my digital cookbook, The Grain-Free Snacker.  I adore cupcakes.  This cupcake is made with coconut flour (my favourite grain-free flour).

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.  And the chocolate chip cookie icing adds extra indulgence.

Coconut Flour Cupcake Batter 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.

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Coconut Flour Chocolate Chip Cupcakes

Course Dessert, Snack

Cuisine American

Keyword Coconut Flour Cupcakes

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 cupcakes

Calories 376kcal

Author Carol Lovett

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.

Print Pin

Dairy Free Chocolate Chip Cookie Icing

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

Course Dessert, Snack

Cuisine American

Keyword Dairy Free Buttercream Icing, Dairy Free Chocolate Chip Icing

Prep Time 5 minutes

Servings 6 cupcakes

Calories 207kcal

Author Carol Lovett

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

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

You can purchase The Grain-Free Snacker here.

How do I make Coconut Flour Cupcakes Keto Friendly?

You can easily make this recipe keto friendly by using erythritol to replace any sugar and use sugar free chocolate chips instead of semi-sweet chocolate chips.