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Flourless Chocolate Cupcakes

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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. 

Flourless Chocolate Cupcakes on a cutting board.
Flourless Chocolate Cupcakes

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:

Flourless Chocolate Cupcakes on a cutting board.
Flourless Chocolate Cupcakes

Flourless Chocolate Cupcake Ingredients

You only need a few pantry ingredients to make these yummy flourless cupcakes.

How to Make Flourless Chocolate Cupcakes

Step 1: Prep. Preheat the oven and line a six-count cupcake pan with cupcake liners.

Step 2: Combine the ingredients. 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.

Step 3: Bake. Bake until the tops are firm to the touch and a toothpick comes out clean. Allow the baked cupcakes to cool on a cooling rack.

Step 4: Frost the cupcakes. 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.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Flourless Chocolate Cupcake Recipe

Yield: 6

Flourless Chocolate Cupcakes

Flourless 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!

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 Frosting:

  • 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 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.
  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.

Frosting Instructions

  1. 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:

6

Serving Size:

1

Amount Per Serving: Calories: 586Total Fat: 48gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 94mgCarbohydrates: 38gFiber: 2gSugar: 32gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

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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.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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10 Comments

  1. I can’t wait to try these! Do you happen to have the carb count/nutritional value for these?

    1. I no longer give carb counts. I had to use more sugar than I normally do because the unsweetened cocoa is bitter tasting.

  2. Thank goodness it’s not a recipe with special flour alternatives like coconut or almond flour lol..I rarely come across them and they are expensive. Thank you!

    1. Yes you can use sugar or coconut sugar in place of the honey but will have to adjust wet ingredients. Look up measurements for sugar/honey swap. Good luck.

  3. I have made these cupcakes several times since purchasing your book and everyone has loved them. They are THE closest thing to the sugary mainstream alternative. SO delicious! I’ve tripled the batch and made mini cupcakes as well as a bundt cake. One time I actually was short on the cocoa powder for the cupcakes and added some semi-sweet chocolate chips and they turned out great, sorta like double-chocolate. I also added some organic peppermint extract to the awesome icing for the cupcake batches I made yesterday for our Christmas party and everyone loved the minty taste…very festive. I might try using orange extract for another nice twist. Thanks for a wonderful recipe Carol! 🙂

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