Prep Time
15
Cook Time
20
Servings
12
Gluten-Free Double Chocolate Cupcakes
These moist, chocolatey cupcakes are made with Nutiva Buttery Spread, Coconut Sugar, and Coconut Flour.
Ingredients
- 1/3 cup Organic Coconut Flour
- 1/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 cup Cocoa Powder
- 1/4 tsp Sea Salt
- 1/4 cup Organic Coconut Oil with Butter Flavor
- 1 1/4 cup Organic Coconut Sugar
- 3 Eggs
- 1/2 tsp Vanilla Extract
- 1/2 cup Milk (can be substituted with almond, hemp, or coconut milk)
- 1/4 cup Chocolate Chips (tossed in flour)
Instructions
- Preheat oven to 350°F and line cupcake tin with cupcake liners.
- Mix together flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl and set aside.
- In a large mixing bowl, cream together coconut sugar and buttery spread. This mixture will be soft, fluffy, and crumbly. Whisk in vanilla extract, then whisk in eggs one at a time until fully incorporated.
- Alternate sifting dry mixture and milk into sugar, butter, and egg mix.
- Fold in chocolate chips, mixing well to distribute them evenly.
- Scoop batter into cups, filling each halfway and mixing intermittently to keep chocolate chips from sinking to the bottom.
- Bake for 18-22 minutes, or until a toothpick comes out cleanly from the center of a cupcake.
- Allow to cool for 5-10 minutes before frosting and serving.
Made With Nutiva
Organic Coconut Flour
Certified gluten-free, its rich texture and natural sweetness make Nutiva Organic Coconut Flour great for baking
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Organic Coconut Oil with Butter Flavor
All the goodness of our Organic Refined Coconut Oil combined with our certified organic buttery flavor
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Organic Coconut Sugar
With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option
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Comments
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May I have the calorie carb fat sodium values?
Hi Roberta – We do not currently offer calorie breakdown on our recipes; but there are a lot of easy online calculators you can use, such as Spark Recipe or My Fitness Pal.
Sorry, but these were AWFUL. I’m an experienced gluten free baker, and these cupcakes came out of the liners as a pile of crumbs. All directions were followed, toothpick was clean, time to c00l, everything. Thank god I wasn’t making these for guests. I’m just mad I wasted money on the ingredients. I guess I’ll have to dump the crumbs into servings of ice cream. They aren’t even pleasant to eat with a fork.
Hi, Rebecca! We apologize for your experience with the recipe. We will reach out shortly.
I just made these wonderful cupcakes. I used a buttercream vanilla frosting and boy there were decadent. I will make these again and again. They were moist and perfect out of the oven.
That’s so great to hear!