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Coconut Flour Chocolate Chip Cupcakes with Dairy Free Chocolate Chip Cookie Icing

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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).

THE BEST coconut flour chocolate chip cupcakes - They are the lightest and fluffiest coconut flour cupcakes you will ever eat! coconut flour cupcakes keto, coconut flour cupcakes paleo, coconut flour cupcakes gluten free, coconut flour cupcakes vanilla

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.

THE BEST coconut flour chocolate chip cupcakes - They are the lightest and fluffiest coconut flour cupcakes you will ever eat! coconut flour cupcakes keto, coconut flour cupcakes paleo, coconut flour cupcakes gluten free, coconut flour cupcakes vanilla

 

COCONUT FLOUR CHOCOLATE CHIP CUPCAKES RECIPE WITH CHOCOLATE CHIP COOKIE ICING

Coconut Flour Cupcake Batter Ingredients

Dairy Free Chocolate Chip Cookie Icing Ingredients

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.

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.

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.

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6 Responses to Coconut Flour Chocolate Chip Cupcakes with Dairy Free Chocolate Chip Cookie Icing

  1. Ana August 12 at 9:12 pm #

    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.

    • Carol Lovett August 18 at 1:29 pm #

      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.

  2. Kay August 20 at 1:47 pm #

    Can I substitute anything else for coconut flour?

    • Carol Lovett November 4 at 12:29 am #

      No.

  3. Janice February 7 at 5:04 pm #

    is the batter suppose to be lumpy?

    • Carol Lovett April 12 at 1:45 am #

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