Flourless Chocolate Cupcakes | Gluten Free | Keto | Paleo
Flourless Chocolate Cupcakes
If you’re looking for an indulgent, chocolatey treat that’s sure to impress, these flourless chocolate cupcakes are the perfect dessert!
They are made with just a few simple pantry ingredients, they’re surprisingly easy to make, and are naturally gluten free. These rich and fudgy cupcakes are guaranteed to satisfy your sweet tooth!
This is one of my favorite recipes from my book, The Grain-Free Snacker!
I have a flourless chocolate mug cake on the blog that you can make in 1 minute.
People love it, but I often get asked when I am going to make a baked version.
Here’s the baked version and it is amazing!!!!
This recipe is even better than the microwaved version.
Just like the flourless cupcake in a minute, this batter is also flourless, using cocoa as a substitute, and has a fudgy taste.
You can also try out my other cupcake recipes like Coconut Flour Chocolate Chip Cupcakes, Coconut Flour Coffee Cake Muffins, and Coconut Flour Muffins.
Tools to use for this recipe
For this recipe you will need:
- Stand mixer or hand mixer with 1 large bowl
- Cupcake liners
- Muffin pan
- Measuring spoons and cups
- Whisk
- Airtight storage container for leftovers
Flourless Chocolate Cupcake Ingredients
You only need a few pantry ingredients to make these yummy flourless cupcakes.
- a few large eggs
- extra virgin coconut oil
- unsweetened cocoa
- raw honey
- vanilla extract
- cream of tartar
- baking soda
- sea salt
- palm shortening
- maple syrup
How to Make Flourless Chocolate Cupcakes
Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
In a bowl, using a stand mixer or a hand mixer, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
Immediately pour the batter into the cupcake liners, about half full.
Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
To make the frosting, place the ingredients in a large bowl. Use a stand mixer or a hand mixer, and whip the ingredients until the frosting is light and fluffy. Spread the frosting on fully-cooled cupcakes.
Notes: Increase the amount of raw honey in the batter if you want it to be sweeter. I tend to prefer my stuff on the less sweet side.
Keto flourless chocolate cupcakes
You can easily make these cupcakes keto-friendly by using erythritol instead of raw honey and maple syrup. For the frosting, I suggest using powdered erythritol so the icing isn’t grainy.
Egg free flourless chocolate cupcakes
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs.
How to make a chia egg:
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
How do I store flourless chocolate cupcakes?
These cupcakes will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep them stored in an airtight container in your refrigerator.
You can also keep them stored in your freezer for up to 3 months.
More gluten free snack recipes to try
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.
Flourless Chocolate Cupcake Recipe
Flourless Chocolate Cupcakes
If you're looking for an indulgent, chocolatey treat that's sure to impress, these flourless chocolate cupcakes are the perfect dessert! These rich and fudgy cupcakes are guaranteed to satisfy your sweet tooth!
Ingredients
Cupcakes:
- 2 large eggs
- ¼ cup extra virgin coconut oil
- ½ cup unsweetened cocoa powder
- ½ cup raw honey
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- ⅛ teaspoon sea salt
Chocolate Frosting:
- 1 cup Palm Shortening
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons unsweetened cocoa powder
Instructions
Batter Instructions:
- Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
- In a bowl, using a stand mixer, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
- Immediately pour the batter into the cupcake liners, about half full.
- Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
Frosting Instructions
- Place the ingredients in a large bowl. Use a stand mixer and whip the ingredients until the frosting is light and fluffy. Spread the frosting on fully-cooled cupcakes.
Notes
Increase the amount of raw honey in the batter if you want it to be sweeter. I tend to prefer my stuff on the less sweet side.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 586Total Fat: 48gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 94mgCarbohydrates: 38gFiber: 2gSugar: 32gProtein: 4g
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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.
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.
