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A close up photo of a chocolate cupcake with chocolate buttercream swirl on a wire cooling rack.
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Gluten Free Chocolate Cupcakes

These bakery style Gluten Free Chocolate Cupcakes are rich, moist and delicious with the perfect texture. Topped with a creamy Chocolate Buttercream, they make a great addition to any special occasion. This almond flour cupcake recipe comes together quickly and easily with just one bowl and less than 30 minutes!
Course Baked Good, Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 440kcal

Equipment

  • Cupcake Pan
  • Handheld or Stand Mixer

Ingredients

Gluten-free Chocolate Cupcakes

  • ¾ cup blanched almond flour
  • cup coconut flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ cup coconut oil melted
  • 3 large eggs
  • cup maple syrup
  • 2 tbsp brewed coffee cooled
  • ½ cup full fat coconut milk
  • cup chocolate chips

Chocolate Buttercream

  • 8 oz unsalted grass-fed butter room temperature
  • 3 cups organic powdered sugar
  • ½ cup cocoa powder
  • ½ tbsp vanilla
  • 3-4 tbsp milk coconut or almond milk works great

Instructions

  • In a large bowl mix all wet ingredients for the cupcakes. Then add in the dry ingredients and mix just until combined.
  • Fold the chocolate chips into the batter.
  • Divide the batter between a 12- count lined cupcake pan and bake for 20 minutes at 350F or until the cupcakes spring back when gently pressed and a toothpick inserted comes out clean.
  • While the cupcakes are baking prepare the buttercream by mixing the butter in a large bowl using a stand mixer or handheld mixer.
  • Once the butter is creamed, add the powdered sugar and mix on low until well combined and creamy (you can add the sugar in batches to prevent a mess).
  • Add the vanilla, cocoa powder, and 3 tbsp milk and mix until creamy. Add 1 additional tbsp of milk at a time until desired consistency is reached.
  • Once cupcakes are completely cooled, pipe or spread the frosting on and enjoy!

Notes

Ingredient Notes
  • Blanched Almond Flour - Make sure to be using blanched almond flour (skins removed) and not almond meal.
  • Brewed Coffee - Adding coffee to these chocolate cupcakes really enhances the chocolate flavor making it rich and delicious. You can, however, substitute for coconut milk.
  • Coconut Milk - I like to use full fat coconut milk from the can (not coconut cream) but boxed coconut milk will work as well.
  • Unsalted Grass-fed Butter - To keep this buttercream dairy free, you can substitute with your favorite vegan butter or palm oil shortening.
  • Dairy Free Milk - Coconut milk and almond milk are both good options.
Gluten free flours like almond flour and coconut flour can not be substituted one to one for another gluten free (or gluten containing) flour like oat flour or whole wheat flour. I never recommend substituting flours in a recipe that doesn’t specifically state it has been tested.
Making Ahead - You can make these cupcakes ahead of time and either store in an airtight container on the counter for a day or two, or you can freeze them in an airtight container for up to one month.
    • The buttercream can also be made ahead of time. Store in the fridge for up to a week or in the freezer for up to 3 months. Bring the buttercream back to room temperature and then re-whip on low.
Tips - To keep cupcakes from sinking, ensure that you do not over-mix the batter, simply mix until the batter is just combined. Also make sure not to overfill the cupcake liners, they should be filled only ⅔ of the way full. 
 

Nutrition

Calories: 440kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 125mg | Potassium: 179mg | Fiber: 5g | Sugar: 37g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg