Chocolate Gluten Free Cupcakes For Two

These small batch, gluten-free chocolate cupcakes prove that gluten free baking can deliver real flavor and great texture. My almond flour blend and Dutch cocoa create a fluffy, chocolate-forward crumb, while coconut sugar (or regular, if you prefer) and coconut oil keep the cupcakes naturally sweetened and moist. In just 25 minutes, they’ll be ready to top with your favorite frosting for smaller celebrations or dessert-for-two moments.

Chocolate Gluten Free Cupcakes

Is there anything better than a soft, fluffy, and moist chocolate cupcake?  Well, I’m sure that there is, but for the sake of this recipe post, I’ll just say these are the best gluten free chocolate cupcakes I’ve ever had!  Much like their gluten counterpart – chocolate black forest cupcakes – these cupcakes are great for any occasion and any day of the week.

One of the things that makes chocolate cupcakes so wonderful is that they are a great classic recipe that can take on just about any flavor of frosting.  This recipe, for example, features a strawberry butter free frosting.  Chocolate and strawberry are one of the dynamic duos of flavor, and the same ones I use in the small gluten free chocolate cake recipe!  

For these gluten free cupcakes, there are just a few more delicious features worth highlighting:

• Rich chocolate flavor – If the title says chocolate, I want to taste chocolate!  And you won’t be disappointed with the chocolate flavor in this recipe.
• Light and fluffy – A good cupcake (and cake) should be light and springy (in my opinion).  That is these cupcakes.
• Super moist – I have yet to find a better word for moist, but let’s face it, do we need to?  It describes perfectly what to expect when you bite into one of the cupcakes.  No dry cardboard cakes here!
• You’ll never know they are gluten free – I’ve tested these with some pretty finicky taste buds, and none were able to discern that the cupcakes were gluten free.  Thanks in part to the almond flour blend, which yields a soft and light cake crumb.

Helpful Gluten Free Cupcake Tips

• Use blanched almond flour – Blanched almond flour is ground finer, resulting in a lighter cupcake.  
• Don’t fret about the thin batter – I find a lot of cake batters – especially chocolate – are thin.  And I always freak out, but then I am surprised to see how the cake turned out into a super light and fluffy treat!
• Watch the bake time – In my experience, gluten free bakes take a tad longer to bake.  Just keep an eye on the cupcakes and start checking at the minimum time noted.  When testing for doneness, the cupcakes will be springy to the touch, and a toothpick inserted in the middle will have a few crumbs.
• Store the cupcakes at room temperature – Unfrosted cupcakes store great in a covered container at room temperature.  They will stay moist for about 2 days.  Beyond that, they will likely start to dry out.

Chocolate Gluten Free Cupcakes For Two

5 from 3 reviews

Small batch, gluten free chocolate cupcakes made with an almond flour blend, Dutch cocoa, and coconut sugar for a soft,chocolate-forward crumb. Coconut oil keeps them moist, and they bake in about 25 minutes — perfect for smaller celebrations or dessert-for-two occasions.

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by Erin Cernich

DietGF

Yield5 Cupcakes

Prep10 minutes minutes

Cook15 minutes minutes

Total Time25 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Muffin/Cupcake Pan

Ingredients

• ▢ 5 tablespoons blanched almond flour
• ▢ 2 ½ tablespoons arrowroot flour
• ▢ 1 ½ tablespoons coconut flour
• ▢ 1 ½ tablespoons tapioca flour
• ▢ 2 tablespoons unsweetened cocoa powder, Dutch process
• ▢ 7 tablespoons coconut sugar (or granulated sugar)
• ▢ ¼ teaspoon baking powder
• ▢ ⅛ teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ 1 large egg
• ▢ 2 tablespoons cold pressed refined coconut oil, melted
• ▢ 2 tablespoons coconut milk (or any milk)
• ▢ ¼ teaspoon apple cider vinegar (or white distilled vinegar)
• ▢ ½ teaspoon vanilla extract
• ▢ 2 tablespoons medium brew coffee, very hot

Instructions

 

• ▢
  Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 5 cupcake liners.
• ▢
  In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, cocoa powder, coconut sugar, baking powder and soda, and salt.
  5 tablespoons blanched almond flour, 2 ½ tablespoons arrowroot flour, 1 ½ tablespoons coconut flour, 1 ½ tablespoons tapioca flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 7 tablespoons coconut sugar, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt
• ▢
  In a medium mixing bowl, add the egg, melted coconut oil, coconut milk, vinegar, and vanilla extract. Whisk until completely combined.
  1 large egg, 2 tablespoons cold pressed refined coconut oil, melted, 2 tablespoons coconut milk, 1/4 teaspoon apple cider vinegar, 1/2 teaspoon vanilla extract
• ▢
  Sprinkle the dry ingredients over the top of the wet ingredients. Stir until no dry streaks remain. Add the hot coffee (or water), and stir until combined.
  2 tablespoons medium brew coffee, very hot
• ▢
  Bake the cupcakes for 14 to 15 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes, then transfer the cupcakes to the rack to cool completely.

Notes

Frosting Suggestions:

• Vanilla Butter Free Frosting
• Chocolate Butter Free Frosting
• Marshmallow Meringue Frosting
• Caramel Butter Free Frosting

Nutrition Estimates

Calories: 213kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 162mg | Potassium: 130mg | Fiber: 2g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.