Flourless Chocolate Cupcakes

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Indulgent flourless chocolate cupcakes uses cocoa powder as flour. They have a rich fudgy taste. Easy to make and only a few ingredients.

I have the most exciting thing for you ever!!!  I have a sneak peek for you from one of my favorite recipes from 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.

 

Flourless Chocolate Cupcake Tools

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

Cupcakes:

• 2 large eggs
• ¼ cup extra virgin coconut oil
• ½ cup unsweetened cocoa
• ½ cup raw honey
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar
• ⅛ teaspoon baking soda
• ⅛ teaspoon sea salt

Chocolate Icing:

• 1 cup Palm Shortening
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 2 tablespoons unsweetened cocoa powder

How to Make Flourless Chocolate Cupcakes

Batter Instructions:

1. Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
2. In a bowl, using a mixing machine, 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.
3. Immediately pour the batter into the cupcake liners, about half full.
4. Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
5. Icing Instructions:
6. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.

Icing Instructions:

1. Place the ingredients in a large bowl. Use a
   mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing 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.

 

You can get The Grain-Free Snacker here.

 

Yield: 6

Flourless Chocolate Cupcakes

Print

Indulgent flourless chocolate cupcakes uses cocoa powder as flour. Easy to make and only a few ingredients.

Prep Time 5 minutes

Cook Time 26 minutes

Total Time 31 minutes

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 Icing:
• 1 cup Palm Shortening
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 2 tablespoons unsweetened cocoa powder

Instructions

Batter Instructions:

1. Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
2. In a bowl, using a mixing machine, 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.
3. Immediately pour the batter into the cupcake liners, about half full.
4. Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.

Icing Instructions:

1. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing 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.

FAQ

How can I make this keto-friendly?

You can easily make these cupcakes keto-friendly by using erythritol instead of raw honey and maple syrup.

 

Help! I can’t eat eggs. How do I make this egg-free? 

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 can I use fresh herbs in this recipe?

Yes, you can switch the dried herbs for fresh herbs in this recipe. For 1/4 teaspoon of dried herbs use 1/4 tablespoon of fresh herbs.

 

How do I store these?

These coconut flour 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 it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months. 

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