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.
I made those cupcakes today for a friend’s birthday. These are so phenomenal that I encouraged her to take the rest home. She said, “but, I’m diabetic.” I said, “yeah, but those are nutritious, and Paleo, so they are not going to hurt you.”
I have since sent her articles on how the Paleo diet can help diabetes.
Glad that the cupcakes were a hit!
Making them now for my husband’s birthday! Not sure, but my cupcakes are definitely lighter in color than the ones on your website (hope they taste good). And I am a bit worried about my frosting. Definitely not a thick consistency at all, am hoping that it will thicken in the refrigerator. Any tips?
Hi Erica, I hope the cupcakes worked out for you- the difference in color may be due to the chocolate you used. If the frosting is not thick, try refrigerating it for longer or even placing it in the freezer for a short amount of time.
Those look scrumptious and the cake part looks particularly chocolate-y unlike a lot of chocolate low-carb cakes. Going to try these sometime!
Have you had any luck doubling the recipe? I tried to double it and had to use almond flour instead of coconut flour, and they just turned out very eggy and not very sweet or chocolaty. Suggestions?
Coconut flour acts very differently than almond flour, but honestly, I made it with coconut flour and it was still quite eggy. It definitely relies on the properties of egg to get the cake-like texture, and ultimately, I feel like the quality of the chocolate used is what’s going to end up salvaging that. I used cheap cocoa powder and even though I used more than called for, I found the egg dominated the flavor. I think if I went for this recipe again, I’d use a much higher quality chocolate, and sneak some sort of vegetable into the base (maybe zucchini or carrot) to get more delicate moisture.
I suspect doubling it had nothing to do with the outcome, it’s just the recipe. It’s a good recipe, turns out a lovely looking cake, it’s just eggy.
Next time use the coconut flour (if you have a go at it) because that will definitely change the consistency. Though funnily enough, next time I try it, I’m going to try using a different flour, or a blend. Mmm gluten free flour experimentations.
Anyway, that’s my suggestions.
Made them, ate them, re made them sold a half ate the other half again and again. LOVE THEM there’ can’t be any negative comments, I even replaced the eggs with 1 white, 3 tbsp chia seeds with water and 3/4 of a banana and they came awesome