Gluten Free Chocolate Cupcakes with Coconut Flour
This recipe for Chocolate Gluten Free Cupcakes is made with coconut flour and other high quality ingredients including minimal natural sugar. These nicely sweetened GF Chocolate Coconut Flour Cupcakes have a great texture that pairs well with the light and fluffy Dairy Free Strawberry Frosting.
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Tips for this recipe:
You can make the cupcakes in advance - I made these gluten free chocolate cupcakes a couple days before the frosting. Store them in an airtight container in the fridge and they’ll still taste perfect when you pull them out a few days later.
The frosting is versatile - if you’re not in the mood for strawberry, you can switch it out for another freeze dried fruit, like blueberries, to change the flavor of your dairy free frosting.
Keep the frosting cold - Since this dairy free frosting’s base is coconut cream, you need to keep it cold or it will melt quickly. Once the GF chocolate cupcakes are frosted, store them in the fridge until 5-10 minutes before you want to serve them.
GLUTEN FREE CHOCOLATE CUPCAKES + STRAWBERRY FROSTING
Prep: 10 min Cook time: 14 min Total time: 24 min Yield: 12-14 cupcakes
inLifeandLittles.com - Gluten Free, Dairy Free
INGREDIENTS:
Cupcakes:
4 lg eggs
½ cup coconut milk
½ cup coconut oil, melted
½ cup cocoa powder
½ cup honey
¼ cup coconut flour
½ cup tapioca flour/starch
1 Tbsp vanilla
1 tsp baking soda
1 Tbsp apple cider vinegar
Frosting:
1 lg coconut cream can (13.66oz)
½ tsp vanilla
8 drops stevia or 1 Tbsp honey
0.6 oz freeze dried strawberries
INSTRUCTIONS:
Preheat your oven to 350 degrees.
Combine all cupcake ingredients (except the baking soda & vinegar) in a bowl. Mix until well combined and clump free. Then add in the baking soda and vinegar and mix again.
Use a cookie scoop to evenly divide the cupcake batter into your muffin tins. Bake for about 12-14 minutes until a toothpick comes out clean.
While the cupcakes are baking, make your frosting.
Pulverize freeze dried strawberries in a food processor to turn them into a powder.
Combine coconut cream, vanilla & stevia in a bowl using a hand mixer. Once well mixed and starting to fluff, add in the strawberry powder. Continue to hand mix until it is well combined.
Place in the fridge until the cupcakes are done and completely cooled.
Use a knife or piping bag to frost your cupcakes to your liking. Then serve!
Store in an airtight container on the counter or in the fridge.
