These rich chocolate cupcakes are built entirely on almond flour, giving them a moist, tender crumb with none of the grittiness you might expect. Cocoa powder and coconut sugar deepen the chocolate flavor, while melted coconut oil and a splash of coconut milk keep the batter silky and easy to work with. A touch of apple cider vinegar reacts with the baking soda for a nice, even rise, so each cupcake bakes up soft and springy in the center. The frosting is its own showstopper: chilled coconut cream whipped until fluffy, then blended with cocoa powder and maple syrup for a glossy, spoonable topping. Every component here is naturally suited to a gluten free kitchen, so you can pipe on that frosting and dig in without a second thought. It's a great one to add to your regular gluten free baking rotation.
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Learn more →12 servings
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk for the frosting in the refrigerator upside down so the cream separates and rises.
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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