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By Katja Heino 65 Comments
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The BEST Chocolate Cupcake Recipe (gluten free and grain free)

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The Best Chocolate Cupcake Recipe (gluten free and grain free) | www.savorylotus.com

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.

The Best Chocolate Cupcake Recipe (gluten free and grain free) www.savorylotus.com

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:

The Best Chocolate Cupcake Recipe (gluten free and grain free) \ www.savorylotus.com

The Best Chocolate Cupcake Recipe (gluten free and grain free) \ www.savorylotus.com

The Best Chocolate Cupcake Recipe (gluten free and grain free) || www.savorylotus.com

The Best Chocolate Cupcake Recipe (gluten free and grain free) ||| www.savorylotus.com

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!

The Best Chocolate Cupcake Recipe (gluten free and grain free) -- www.savorylotus.com

Hope you enjoy!  I know we all did!

xo,

Katja

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) --- www.savorylotus.com

The Best Chocolate Cupcake Recipe (gluten free and grain free) ~ www.savorylotus.com

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The Best Chocolate Cupcake Recipe (gluten free and grain free) || www.savorylotus.com

The BEST Chocolate Cupcake Recipe (gluten free and grain free)

★★★★★ 5 from 11 reviews
  • Author: Katja from Savory Lotus
  • Yield: 12 cupcakes 1x
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Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350’F. Line muffin tin with muffin liners. Set aside.
  2. In a large bowl, sift together almond flour, arrowroot, coconut flour, cacao/cocoa, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk together eggs, fat of choice, maple syrup, and vanilla.
  4. Add wet to dry and mix until well incorporated.
  5. Divide batter evenly among 12 lined muffin cups and bake for 19-22 minutes. Remove from oven and allow to cool completely.
  6. 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.

Notes

**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.

Did you make this recipe?

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The Best Chocolate Cupcake Recipe (gluten free and grain free) - www.savorylotus.com

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Filed Under: Desserts, Muffins Tagged With: chocolate, chocolate cupcake, chocolate desserts, gluten free cupcake, paleo cupcake

Reader Interactions

Comments

  1. Renee Kohley says

    February 6, 2017 at 12:26 pm

    These cupcakes look so moist – I would never guess they are grain free! The perfect Valentine’s Day treat!

    ★★★★★

    Reply
    • Katja Heino says

      February 10, 2017 at 9:33 am

      That’s the goal! People will never know! 🙂

      Reply
  2. Tina says

    February 7, 2017 at 1:33 pm

    Wow these look really good!

    Reply
    • Katja Heino says

      February 10, 2017 at 9:32 am

      Thanks, Tina!! 🙂

      Reply
  3. Cristina Curp says

    February 7, 2017 at 2:44 pm

    Those do look amazing. Just perfect. Nice glazing skills 🙂

    Reply
    • Katja Heino says

      February 10, 2017 at 9:31 am

      Thanks, Cristina! The hard glaze made me very happy. And it’s so delicious too!

      Reply
  4. Elizabeth Ellis says

    February 8, 2017 at 6:01 am

    Hi, these look delicious! I’d love to try this, but I’m allergic to tree nuts. Is there another flour I can substitute with?

    Reply
    • Katja Heino says

      February 10, 2017 at 9:28 am

      Hi, Elizabeth!

      This recipe was developed using almond flour, so subbing another flour would change the texture and consistency. You could definitely experiment, but I can’t guarantee results. 🙂

      Reply
  5. Laura says

    February 8, 2017 at 6:42 am

    Hi! I love your recipes because I don’t eat flour. I live in Argentina and I’m wondering about replacements for some ingredients. For example arrowroot powder… can you replace it by corn starch?
    And what would you replace maply syrup by? We don’t use it here.

    Thanks!!

    Reply
    • Katja Heino says

      February 10, 2017 at 9:26 am

      Hi, Laura! I haven’t tried cornstarch for this recipe, but I do use tapioca starch in place of arrowroot sometimes. Are you able to get tapioca starch? You could do honey instead of maple syrup. Hope that helps! 🙂

      Reply
  6. ChihYu says

    February 8, 2017 at 2:23 pm

    The glaze looks so smooth, creamy, and rich. I love this chocolate cupcake recipe. Thanks for sharing !!

    ★★★★★

    Reply
  7. Michele Spring says

    February 8, 2017 at 4:12 pm

    That crackle on the top of those cupcakes – wow! They definitely look bakery-made and not gluten-free. I love chocolate cupcakes (i mean, who doesn’t) so will have to try these!

    Reply
    • Katja Heino says

      February 10, 2017 at 9:22 am

      Ha! Thanks so much! Yes, the crackle is beautiful. Hope you enjoy them!

      Reply
  8. Joanne says

    February 8, 2017 at 5:31 pm

    These cupcakes look perfect, and love that chocolate glaze! I have to watch sugar, so I will use Lily’s chocolate chips.

    Reply
    • Katja Heino says

      February 10, 2017 at 9:21 am

      I love Lily’s chips too. Great option. 🙂

      Reply
      • Gabrielle Yoder says

        May 30, 2017 at 2:21 pm

        We’re going to try these sugar free for our daughter’s birthday this weekend so we’re also going to use Lilly’s chocolate chips, but I’m making the batter sugar free as well with gentle sweet (a blend of xylitol, erythitol, and stevia that tastes like sugar). Do you think I should add a bit more moisture since I’m using a dry sweetener instead of maple syrup? What is the batter consistency like so I can tell?

        I’m making these into some deluxe cupcakes with sugar free swiss meringue buttercream so they’ll be extra decadent and should hide any cupcake base problems, but I still want them to be good!

        (BTW, your garlic rosemary flatbread recipe is our go-to for bread-like goodness. It’s the only pizza crust we use now and it’s soooo easy even if heavier on the carbs than I’d like. My grumpy, picky mother couldn’t tell at all so kudos to you!)

        Reply
        • Katja Heino says

          May 31, 2017 at 8:27 pm

          Yay! So glad that you like the flatbread! We love it too. As for the cupcakes, you will have to play with the recipe as part of the texture comes from the moist sweetener. The batter will be dry if you don’t add something for moisture. The batter is like a typical cake batter- not too runny but def not dry. Let me know how it goes. The swiss meringue buttercream sounds divine!

          Reply
      • Gabrielle Yoder says

        June 5, 2017 at 7:00 pm

        We did these sugar free with xylitol, erthyitol, and stevia. I added a little more liquid to counter the lack of maple syrup. They turned out fabulous. Just like a box mix of the crappy but yummy kind. I made a sugar free swiss meringue buttercream with it and they were perfect. Thanks so much!

        ★★★★★

        Reply
        • Katja Heino says

          June 5, 2017 at 8:03 pm

          Yay!!

          Reply
        • Joy says

          April 26, 2018 at 1:03 pm

          Thank you for following up on how they turned out! I’m also subbing in Gentle Sweet so to stumble on your comment was providence 🙂

          Reply
  9. Kari - Get Inspired Everyday! says

    February 11, 2017 at 9:31 pm

    The best chocolate cupcakes indeed, these look incredible! So fudgy and that frosting… I love how glossy it is!

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 9:06 pm

      Thanks!

      Reply
  10. Amy says

    February 12, 2017 at 5:35 am

    That frosting is gorgeous!!! I have to make Valentine’s cupcakes for my daughter’s class; I’ll definitely try these!

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 9:06 pm

      Hope you enjoy them!!

      Reply
  11. Mark says

    February 12, 2017 at 9:26 am

    Omg the glaze looks so smooth and delicious! You really got it so perfect – they look amazing!

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 9:06 pm

      Thanks! The glaze is so easy. Only 2 ingredients. It’s pretty fool-proof!

      Reply
  12. Becky Winkler (A Calculated Whisk) says

    February 12, 2017 at 11:11 am

    I love those beautiful, glossy tops! Looks like a cupcake to remember.

    Reply
    • Katja Heino says

      February 14, 2017 at 9:01 pm

      Yes to glossy tops!!

      Reply
  13. Vanessa Woozley says

    February 12, 2017 at 2:22 pm

    You know it’s a great recipe when people don’t know it’s paleo, shhh don’t tell them! I’ll have to practise the lettering, it looks so lovely.

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 9:01 pm

      Right??!! Never tell. I have to practice my lettering too. I’m not that good with my pastry bag yet.

      Reply
  14. Hannah Healy says

    February 12, 2017 at 3:48 pm

    So yummy!

    Reply
  15. Carrie Forrest says

    February 12, 2017 at 3:54 pm

    The perfect Valentines day treat!

    Reply
    • Katja Heino says

      February 14, 2017 at 8:57 pm

      YES!

      Reply
  16. Jessica DeMay says

    February 12, 2017 at 5:49 pm

    These truly do look perfect! The inside looks moist and fluffy and that glaze is making me wish I had one right now! Yum!

    Reply
    • Katja Heino says

      February 14, 2017 at 8:57 pm

      They are so moist and fluffy! I’m in love!

      Reply
  17. Emily @ Recipes to Nourish says

    February 12, 2017 at 6:56 pm

    These look so good! And that chocolate glaze! My kids would love these cupcakes!

    Reply
    • Katja Heino says

      February 14, 2017 at 8:57 pm

      My kids love love these! The glaze is the bomb!

      Reply
  18. Taesha Butler (The Natural Nurturer) says

    February 12, 2017 at 8:52 pm

    Yum! This glaze looks heavenly!

    Reply
    • Katja Heino says

      February 14, 2017 at 8:56 pm

      It’s so good!

      Reply
  19. Erin Carter says

    February 12, 2017 at 8:57 pm

    These look incredible! I can’t wait to try them.

    Reply
    • Katja Heino says

      February 14, 2017 at 8:55 pm

      Thanks! I hope you get to try them.

      Reply
  20. Stacey Crawford says

    February 13, 2017 at 8:58 am

    Wow, these look so chocolaty and heavenly!

    Reply
    • Katja Heino says

      February 14, 2017 at 8:55 pm

      Thanks, Stacey!

      Reply
  21. Georgina Young says

    February 13, 2017 at 9:14 am

    Eeee I’m a sucker for tiny little hands creeping into shot! So cute! And these cup cakes look utterly beautiful too! xx

    Reply
    • Katja Heino says

      February 14, 2017 at 8:54 pm

      Me, too!! I’m always trying to get my Little One to help me with my shots. It’s so endearing to see her little hands.

      Reply
  22. Rachel says

    February 14, 2017 at 7:25 pm

    Ermahgerd those glossy tops! SLAY. 🙂

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 8:49 pm

      HA! Totally! Glossy tops are the best!

      Reply
  23. Tasha says

    February 17, 2017 at 12:56 am

    Am I the only person who do not like taste of coconut/almond flour? It is so unpleasant taste in the mouth when I eat smthing made from it… That’s why I do not bake at all (I am Paleo also).

    Reply
    • Katja Heino says

      February 20, 2017 at 3:58 pm

      We all have different tastes. I do not LOVE coconut flour on it’s own. That is why I combine flours to get the texture and flavor I like.

      Reply
  24. Lauren says

    February 26, 2017 at 3:34 pm

    I made these for the first time today and they.are.AWESOME!!! Easy to follow recipe and a result that rivals any bakery. Thank you so much!! <3

    ★★★★★

    Reply
    • Katja Heino says

      February 27, 2017 at 4:19 pm

      Whoop Whoop! Thanks for the awesome feedback. Glad you liked them. 🙂

      Reply
  25. Kate says

    June 5, 2017 at 7:44 pm

    Have you ever made this into a cake??? My husband and girls made me these for Mother’s Day and they were delicious! Looking to make a cake for my little ones Birthday that I can eat too—

    Reply
    • Katja Heino says

      June 5, 2017 at 8:02 pm

      I haven’t tried that yet. Please let me know if you do. 🙂

      Reply
  26. Natalie says

    August 9, 2017 at 2:51 pm

    Could you use this batter to make a 8 inch or 9 inch circular cake pan ? If so any idea on the cooking time ?
    This recipe sounds delicious but I need to make a cake !

    Reply
    • Katja Heino says

      August 11, 2017 at 11:10 pm

      Hi, Natalie! I haven’t made a cake with this batter yet. But I bet it would be great. I would just check it after 20 minutes and keep checking until it’s done. Please let me know if you try it.

      Reply
  27. Carolyn van der Veen says

    October 11, 2018 at 9:38 am

    Never had a paleo recipe rise so high! Did add 1/8 t baking powder. Tried to post a picture but couldn’t figure it out.

    Reply
    • Katja Heino says

      October 23, 2018 at 1:52 pm

      Yay! Gotta love a good rise. 🙂

      Reply
  28. Yolande says

    October 16, 2018 at 3:29 am

    Absolutely delicious recipe! I baked for my twins birthday ring at school and you can’t tell the difference! Is it possible to freeze these cupcakes for future use? Many thanks!

    ★★★★★

    Reply
    • Katja Heino says

      October 23, 2018 at 1:24 pm

      Hi, Yolande- Yay! So glad to hear that you enjoyed them. Yes, you can totally freeze these cupcakes. They are definitely best served fresh, but since I bake like a mad woman, I freeze most of my baked goods, and they are fine once defrosted. You should see my freezer!! 😮

      Reply
  29. Adriel Woods says

    March 30, 2019 at 11:19 pm

    Do you think it would work if I used coconut sugar instead of maple syrup?

    Reply
    • Katja Heino says

      April 4, 2019 at 9:19 am

      I haven’t tried a dry sugar with this recipe, but I am sure you can do it. If I sub a dry sweetener for a wet, I usually have to add a bit of liquid. You could try adding a bit of coconut milk (or any milk you like). You will have to experiment with the ratio, but I would think you would need to add at least 1/4 cup – 1/2 cup. Please report back if you try it. 🙂

      Reply
  30. Marcia Vergara says

    March 7, 2021 at 6:56 am

    Hi! I’m following a low-FODMAP diet and can’t have the coconut flour. How can I replace this?

    Reply
    • Katja Heino says

      March 24, 2021 at 12:20 pm

      You can omit the coconut flour and add more almond flour. Start with 1/4 cup. You may need a slight bit more. I haven’t tried it so can’t say exactly. You’ll have to see how runny the mixture is and adjust. Please report back if you try it. 🙂

      Reply
  31. Ella says

    March 11, 2021 at 7:34 am

    These are really the best cupcakes I have ever had ! My whole family enjoyed it so much and I will be making them more often yum! Thank you Katja for all these healthy and delicious recipes you have.

    ★★★★★

    Reply
    • Katja Heino says

      March 24, 2021 at 12:15 pm

      Yay! I love it!!

      Reply

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