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Chocolate Cupcakes With Chocolate Frosting {Grain/Dairy/Refined Sugar/Gum Free}

My little girl missed a party at school this week so I promised her cupcakes. I was planning on making her my trusty ‘ol chocolate cupcake recipe, but when I looked at recipe and it called for 2/3 C butter, 1 1/4 C coconut sugar, and xanthan gum, I knew my recipe needed revised.

And I’m so happy I revised it ’cause we liked my revised version even better than the original! The honey/stevia combo instead of the palm sugar (which has more of a nutty/caramel taste) made them a bit sweeter and richer than the original and by reducing the oil and adding an additional egg, it made them even more moist and fluffy while holding together perfectly.

If you notice, I gave you 2 chocolate frosting options. I made my whipped chocolate ganache frosting first, which is seen in the last picture. Then, I found a piece of paper where I had scribbled “Amber’s Chocolate Frosting” (from The Tasty Alternative) with the recipe underneath and I just had to try it – it’s seen in the first 2 pictures. Both frostings were easy, rich, and creamy… so good I was caught eating them with a spoon! Please don’t judge me like my husband who took the spoon away from me!


I normally would just post a link to Amber’s recipe, but I looked and looked on her site and could not find the it. 🙁 Good thing I didn’t throw away my piece of paper with her recipe scribbled on it!

 

Helpful Hints:
-When using coconut flour, a good rule of thumb is to use 2 eggs for every 1/4 C of coconut flour. For this recipe, I added an additional egg for the arrowroot and another additional egg for the cocoa powder to give these cupcakes a perfect crumb 🙂
-Choosing a frosting: Whipped chocolate ganache is just that: whipped melted chocolate and cream. It is extremely good, but Amber’s is more of a traditional chocolate frosting.

 

 

Chocolate Cupcakes With Chocolate Frosting {Grain/Dairy/Refined Sugar/Gum Free}
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 C Water
  • ½ C Cocoa Powder
  • ⅓ C Refined Coconut Oil (or dairy free butter)
  • ½ C Honey
  • ½ Tsp. Liquid Vanilla Stevia
  • 1 Tsp. Pure Vanilla
  • ½ C Coconut Flour, sifted
  • ½ C Arrowroot Flour **Update** I now use ¼ C Arrowroot!!!
  • 1 Tsp. Baking Soda
  • ¼ Tsp. Sea Salt
  • ½ Heaping Tsp. Cinnamon {optional}
  • 6 Eggs
Whipped Chocolate Ganache:
  • ½ C Non-Dairy Milk, I prefer full fat canned coconut milk, well shaken.
  • 1 C Enjoy Life Dairy Free Chocolate Chips
  • Pinch of Sea Salt
  • 1 Tsp. Vanilla (or 1 Tbsp instant coffee for a twist!)
  • 1 or 2 Drops Liquid Vanilla Stevia, to taste (optional)
OR: Amber's Chocolate Frosting Recipe:
  • ⅓ C Non Hydrogenated Shortening
  • ⅓ C Maple Syrup
  • ¼ C Coconut Oil, liquified
  • 5 Drops Liquid Vanilla Stevia
  • ½ C Cocoa Powder
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring the water to a boil. Remove from heat and stir in the cocoa powder and coconut oil until melted. Stir in the honey and vanilla stevia. Set aside.
  3. In a large mixing bowl, whisk together the sifted coconut flour, arrowroot, baking soda, sea salt, and cinnamon. Stir in the cocoa mixture then the eggs and vanilla. Mix well.
  4. Evenly distribute batter between 12 lined or greased baking cups (each cup will be full).
  5. Bake 17 - 20 minutes. Cool completely before frosting.
Whipped Chocolate Ganache Frosting:
  1. Place the chocolate chips, salt, and vanilla or coffee in a shallow bowl. Set aside.
  2. Bring the milk to a boil.
Amber's Chocolate Frosting Recipe (Equally Delicious and super rich and creamy!):
  1. Mix all ingredients in a mixing bowl with a fork. Beat for 30 seconds or until smooth and well blended.

 

this post is part of Gluten Free Fridays, Fat Tuesday, Allergy Free Wednesdays, Slightly Indulgent Tuesday, Gluten Free Wednesdays, and Gluten Free Mondays

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Comments

  1. These look awesome! Been gf since 2004, but now grains like rice are trouble for me too. Can’t wait to try your recipe. Pinned the recipe:) I posted http://www.sewsweetvintage.com/2012/12/impossibly-sweet-ikea-and-trujoy-gluten.html to the gf monday party:)

  2. WHOA, these look awesome! I don’t know if I could choose between the two frosting options!! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from vegetarianmamma.com

  3. These were delicious!!

Trackbacks

  1. […] above they turned out soft, delicate, and just perfect!  I frosted the above cupcakes with Amber’s chocolate frosting. Best. Cupcakes. Ever. I changed the the printable to reflect the changes, but besides that here is […]

  2. […] cake recipes on Pinterest and decided I REALLY WANTED CHOCOLATE CAKE!!! I was going to make my original recipe, but you can always improve right? I decided I wanted my cake to be sweeter and have a lighter, […]

  3. […] over casein free chocolate chips and added a taste of coffee. This ganache goes perfect with my Moist and Fluffy Chocolate Cupcakes, or as sweet filling in my Dairy Free Truffles — Enjoy! Dairy Free Chocolate Ganache […]

  4. […] Amber’s Deep Dark Chocolate Frosting […]

  5. […] love German Chocolate Cupcakes!!! What’s not to love about chocolate cupcakes topped with coconut pecan frosting?!? And if you’re really wanting to go all out, you can even […]

  6. […] here for step-by-step pictures of my cupcakes. You can also use this recipe for chocolate cupcakes that are sweetened with honey and use coconut oil instead of butter. Hostess […]

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