These chocolate cupcakes are easy to make and easy to share. Simply whip together the batter, divide it into muffin cups, throw it in the oven and the cupcakes are ready in 30 minutes. I also decided to add double the chocolate for a little extra decadence. Mini dark chocolate chips are folded into the batter before it goes into the muffin cups. Because who doesn’t want more chocolate?
The pumpkin frosting is easy to mix together but needs time to chill in the refrigerator. The base of the frosting is made up of coconut cream which is best served cold. Coconut cream can be skimmed off the top of a can of full-fat coconut milk that has been refrigerated overnight.
Coconut cream and pumpkin puree are mixed together with a dash of maple syrup, vanilla, and cinnamon to make a frosting that is finger-licking good. The cupcakes need to be completely cooled before applying the frosting – otherwise the frosting will melt everywhere. (They can also be eaten on their own sans frosting of course!) I make the frosting while the cupcakes are baking. It gives the frosting enough time to chill in the refrigerator while the cupcakes bake and then cool.
These gluten-free cupcakes, great for parties or gatherings with friends and family, are sure to be a hit. Instead of sugar-laden candy, go for this healthy chocolaty alternative. Celebrate the season of spooky stories and costume parties with these festive cupcakes.
- 1/3 cup coconut flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 4 eggs, beaten
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/3 cup mini dark chocolate chips
- For the frosting
- 1/2 cup coconut cream
- 1/3 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla
- Preheat the oven to 350 degrees F. Line a muffin tin with 8 paper cups and spray the insides with coconut oil spray to prevent sticking. Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl. Add in the eggs, maple syrup, coconut oil, almond milk, and vanilla. Stir well to combine. Fold in the chocolate chips.
- Divide the batter equally into the muffin cups. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding the frosting.
- To make the frosting, stir together the coconut cream, pumpkin puree, maple syrup, cinnamon, and vanilla in a small bowl. Place in the refrigerator for 30 minutes to chill. Frost the cupcakes once they have cooled.
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