I’ve got a new favorite dessert that’s ridiculously easy to make, gluten and grain free, dairy free, paleo and deeply and satisfyingly chocolatey. If you’re a chocoholic like I am, this will fill the bill perfectly. In fact, I think these are the best cupcakes ever. Oh, and no refined sugar or dairy 🙂 In a word, Chocolate Cupcakes & Two Ingredient Frosting are:
Do you ever have one of those days when a chocolate craving hits and you have to have it stat but you really wish it could be on the healthy side, not full of additives, preservatives and empty calories? Do you long for a treat that’s deeply satisfying and nourishing yet not guaranteed to make you feel guilty? Do you just sometimes wish you could eat a freaking chocolate cupcake and not worry it’s going to mess up everything??
I’m absolutely thrilled to share this recipe with you because it’s loaded with good ingredients like brain boosting coconut oil, cacao powder with all it’s wonderful antioxidants, magnesium (the most deficient mineral in modern culture) and fatty acids, vitamin E, vitamin A, and Beta-Carotene from organic eggs plus gluten free and grain free coconut flour.
I found the original recipe over at Elana’s Pantry, a tremendous source of gluten and grain free recipes. Definitely check her out!
These chocolate cupcakes are a bit more dense than a typical cupcake because you’re using coconut flour rather than all purpose or gluten free flour. They don’t have that soft crumb of a typical all purpose flour cupcake but they’re decidedly more moist and the chocolate flavor is intense and delicious. There’s a slight hint of coconut flavor but honestly not much at all and to mitigate it even further, try my favorite brand of coconut oil that has a neutral, non-coconutty taste and odor, Nutiva Refined Coconut Oil. It’s a great oil for baking or cooking when you don’t want the flavor of coconut.
And 2-ingredient frosting? This is life changing y’all. I love buttercream frosting but it calls for a ton of confectioners sugar, usually 4 cups, (Williams-Sonoma uses 6 cups!) which will wreak havoc on your immune system, not to mention your blood sugar and waistline, so discovering this frosting is kind of life changing!
There are a couple ways to make two ingredient frosting. Scroll down for the recipe 😉
- ¼ cup coconut flour
- ¼ cup unsweetened cacao powder or cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 large organic eggs
- ¼ cup organic coconut oil
- ⅓ cup organic or raw honey
- Pulse all the dry ingredients together in a food processor.
- Now add in the wet ingredients and pulse until mixed together.
- Line a muffin pan with liners and scoop ¼ cup batter into each.
- Bake at 350 for 15-18 minutes.
- Cool, frost and serve.
Two Ingredient Frosting
Oh. My. Word.
This stuff is dangerous but only in the best way! You can spread it on cupcakes or dip fresh fruit in it (or gluten free cookies) or just eat it by the spoonful. I honestly don’t think I’ll make frosting any other way from now on. I mean, 2 ingredients? And healthy? It doesn’t get any better than that!
You can make this 2 different ways. You can use either butter and chocolate chips (or chopped chocolate) or, my preferred method: coconut milk and chocolate chips.
Method 1 – Frosts 2 layer cakes or 24 cupcakes
- 1 lb. organic butter (2 cups) I love Kerry Gold because it’s grass fed
- 12 oz. chocolate chips or chopped chocolate (2 cups)
- Melt butter and chocolate chips together in a double boiler. Whisk together until combined.
- Pour into a bowl. Refrigerate until mostly firm, 30 minutes or so.
- Beat for 5 minutes or so until nice and fluffy. Frost cupcakes and then chill until serving time.
Method 2 -Frosts 8 cupcakes
- 1 can full fat organic coconut milk at room temperature
- ⅔ cup organic semi-sweet chocolate chips or chopped chocolate
- Melt chocolate on medium heat in a small saucepan.
- Open coconut milk, scoop out solid cream at the top. Measure ⅔ cup of coconut cream. You only want the cream, save the liquid for a smoothie.
- Combine the melted chocolate and the coconut cream in the bowl of a standing mixer.
- Blend until completely smooth.
- Refrigerate until mostly firm, 30 minutes to an hour.
- Beat at least 5 minutes or until fluffy. Frost cooled cupcakes. Refrigerate until serving time.
- These will freeze well. Just wrap each cupcake in plastic wrap and place in a freezer safe ziplock bag.
- The recipe easily doubles.
- Since you’re making 8 cupcakes and not 12, fill the unused wells with some water when you bake the cupcakes.
- To keep these completely dairy free, use dairy free chocolate chips like these: Enjoy Life Semi Sweet Chocolate Mini Chips.
Products I used to make this recipe:
- Nutiva Refined Coconut Oil
- Rapunzel Pure Organic Cocoa Powder
- Coconut Secret Raw Coconut Flour (Gluten Free)
- SunSpire Organic Fair Trade 42% Cacao Semi-Sweet Baking Chips
- Native Forest Organic Classic Coconut Milk
- Beyond Gourmet 2-1/2-Inch Unbleached Baking Cups
Hi Kate! I can’t wait to make these. Do you think you could use coconut sugar instead of honey?
Keep the recipes coming I have to tell you that your recipes are what I use most of the time. You are an amazing blessing. I am so fortunate to know you. God is good. Have a yummy day!
Hi Ginger! I can’t see why not. There’s such a small amount of honey it shouldn’t affect the moisture level. Let me know how they turn out 🙂 Hugs!!
I love this! I can’t imagine such a small amount of coconut flour makes 8 cupcakes! It is like Elijah and the widow – such a tiny amount can feed more than you think! 😉
Coconut flour is super absorbent and it’s amazing how much liquid you use compared to flour. But it works! Hugs 🙂
Any thoughts on making these egg free as well?
Hi Amy–I haven’t done any egg free baking but I’ll look into it! Thanks for the suggestion 🙂