Gluten free Chocolate cupcakes with white chocolate frosting
These are the best gluten free chocolate cupcakes ever. They are healthier, easy and look fantastic. These are always a hit with the kids too.
The recipe comes from my gluten free chocolate cake I made a while ago. I turned the batter into cupcakes to make the chocolate cupcakes which I frosted with cream cheese and white chocolate. OMG…these were the bomb.
I actually made these gluten free chocolate cupcakes for my daughters birthday party this past weekend. I was originally going to make a cake but then I thought that cupcakes would be easier since I didn’t have to cut them and all. Plus there is less waste and mess.
These chocolate cupcakes are straight forward. You can use any frosting of your choice but because I don’t like using confectioner’s sugar I used the white chocolate which always works perfectly. The only thing is that this time around I forgot to add 8 oz of white chocolate and I added 4oz instead. The frosting didn’t look too runny but it was suppose to be a bit harder to pipe. Oh well I am sure that I will remember next time. Either way they were fantastic.
Well, not much to elaborate on this recipe. I have to make them again on Thursday for my son’s school Valentine’s party that got postponed due to all of the snow we had these pasts days. I hope the kids like them. Will see.
Enjoy!
PrintChocolate cupcakes with white chocolate frosting- Gluten free
Miryam's original recipe
Yield: 16 cupcakes
Total Time: 45 minutes
Ingredients:
- 5 organic eggs
- 1/2 cup olive oil
- 1 cup brewed black coffee, you can use decaffeinated
- 1 cup coconut flour
- 1 cup unrefined sugar
- 1/2 cup cocoa powder
- 3/4 tsp aluminum free baking soda
- 1/4 tsp aluminum free baking powder
- 1/2 tsp real vanilla extract
Frosting:
- 8 oz cream cheese, I used 1/3 less fat
- 8 oz white baking chocolate, I used Ghirardeli brand
- 2 oz organic fresh raspberries, more for decorating the cupcakes
Directions:
To prepare the frosting, place cream cheese and raspberries in a food processor. Pulse until mixed through. In a microwavable dish place the white chocolate broken into pieces and microwave at 45 second intervals stirring in between until melted. Add the melted chocolate to the food processor and pulse until well combined scraping down the sides in between if needed.
Refrigerate the frosting for 2-3 hours before piping to make sure it has harden enough.
Preheat your oven to 350F. Line a standard muffin pan with cupcake liners and set aside.
In a mixing bowl add the eggs, olive oil, and sugar. With a wire whisk, whisk until combined. Add coconut flour, cocoa powder, baking powder and baking soda and incorporate well until there are no lumps. Add the black coffee and mix through.
With a large cookie scoop, filled each cupcake liner 3/4 of the way and bake for 20-25 minutes or until a cake tester comes out clean. Remove cupcakes from the oven and baking pan and let them cool on a cooling rack.
Decorate the cupcakes as desired. I used a 16 inch piping bag with a decorative tip and placed a raspberry on top of each cupcake. Keep cupcakes refrigerated.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I am so excited to make this recipe for my daughter’s 3rd birthday.
I will make cupcakes and a cake as well. I will be so glad to give my daughter and the other children, a healthy dessert! Miryam thank you for all the wonderful recipes you always post.
Also I want to know if I could use whole wheat pastry flour, and what will be the amount of cups to use?
Thank You!
Thanks so much :-) You could use whole wheat pastry flour but the amount I wouldn’t be sure off. Bc coconut flour behaves in a different fashion, absorbing tons of liquids, the substitution wouldn’t be 1:1. I don’t know exactly what the amount would be though. The only way is through experimenting with the recipe. Sorry!
They are adorable.
I can’t wait to bake for my gluten free friends. Looks delicious.
The coconut flour is the only one in it, interesting. Loving it Miriam. Hope you had a great weekend.
Nice chocolate cupcakes love it!Thanks for recipe :)
Sooo cute!
These are beautiful! I love how simple yet classic they are!
Such, pretty little things. I think my son would be over the moon to lick the white chocolate frosting bowl!
They look so adorable and beautiful. The white chocolate frosting is definitely something for my husband. Might just whip up a batch for his birthday too.
Do you use ground coffee or liquid?
It is already brewed :-) I ground the coffee beans to make it :-)
Your all post are really nutritive & good for health. I really liked it. I am going to follow your blog always. Very useful too.
Thanks :-)
Oh, love the white chocolate frosting!
These are gorgeous! I may try and make them with coconut sugar to make them Paleo!
Y como.podríamos sustituir los huevos los veganos? Gracias
Podrias usar lo que se llama flax eggs pero no se como saldran!
Recipe for the graham crackers please??