Two words: Chocolate Cupcake.
I love to bake. And I love to share easy to make, gluten and grain free desserts with you. So when I was trying to decide what to share for Valentine’s Day this year, I realized that I did not have a basic chocolate cupcake recipe for you. Everybody loves a good chocolate cupcake, right??
So here it is: the best dang (gluten and grain free) chocolate cupcake recipe that you will ever try.
I love blanched almond flour for the base of my baked good. The fine texture is perfect. I don’t like the dry, gritty texture that you find in some gluten free baked goods. (You know what I’m talking about! Yuck!) If I am going to eat a decadent dessert it has to be a good one. I’ve found that adding in a mix of other grain free flours makes for the best texture and consistency. My goal is for people not to realize that they are eating a gluten free treat. You can read more about what grain free flours I like HERE.
This recipe is the only chocolate cupcake recipe you will ever need. Whether you are gluten free or not, it’s the perfect combination of moist, cakey, chocolate goodness. These chocolate cupcakes are easy to make, and the rich chocolate glaze (that sets up hard) is divine. I mean, looks at these:
And if you are feeling adventurous, you can even melt a bit of white chocolate and get out your piping bag. These would be PERFECT for Valentine’s Day!
Hope you enjoy! I know we all did!
P.S. I’ve had several people try out my chocolate cupcakes, and the best compliment that I got was, “I couldn’t even tell it was gluten free. It tasted just like it came from a cupcake shop.” WIN!!
The BEST Chocolate Cupcake Recipe (gluten free and grain free)
- Yield: 12 cupcakes
- 1 1/2 cups blanched almond flour (I use THIS brand)
- 1/2 cup arrowroot powder (like this)
- 2 tbsp coconut flour (like this)
- 1/2 cup raw cacao powder or unsweetened cocoa (like THIS or THIS) **
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1/3 cup butter, ghee, or coconut oil, melted
- 3/4 cup maple syrup
- 1 tsp vanilla extract
For Chocolate Glaze
- 3/4 cup chocolate chips (I use THIS dairy and nut free brand)
- 1 tbsp coconut oil
- Preheat oven to 350’F. Line muffin tin with muffin liners. Set aside.
- In a large bowl, sift together almond flour, arrowroot, coconut flour, cacao/cocoa, baking soda, and salt. Whisk to combine.
- In another bowl, whisk together eggs, fat of choice, maple syrup, and vanilla.
- Add wet to dry and mix until well incorporated.
- Divide batter evenly among 12 lined muffin cups and bake for 19-22 minutes. Remove from oven and allow to cool completely.
- TO MAKE CHOCOLATE GLAZE: Melt chocolate chips and coconut oil in double boiler, stirring often, until glossy and smooth. Remove from heat and allow to cool for 10 minutes. Dip each cooled cupcake into glaze, allowing excess to drip off. Allow to set for at least 30 minutes.
**I use raw cacao powder for this recipe because of the nutritional value of it. You can definitely use unsweetened cocoa powder if that’s what you have.
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