Gluten Free Chocolate Cupcakes

Cupcake Ingredients:

1/4 cup coconut flour

1/4 cup cocoa powder

1/2 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup maple syrup or honey

1 tablespoon vanilla extract


Sift together coconut flour and cocoa powder in a bowl. Add the remaining ingredients and mix until smooth. Pour into cupcake tins (3/4 full). Bake at 350 degrees F for 18-22 minutes, until a toothpick comes out clean. Let cool for 5-10 minutes.


Chocolate Frosting Ingredients:

1/3 cup maple syrup or honey

2 teaspoons vanilla extract

4 eggs

pinch of sea salt

1 pound unsalted butter, softened, each stick cut into tablespoons

4 ounces semi sweet chocolate, melted and cooled (we recommend Enjoy Life Chocolate Chips)

dark chocolate chips/chunks to add to the top of your cupcakes (optional)



In the bowl of a standing mixer, combine eggs, maple syrup or honey, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Remove from the heat. Beat egg mixture on medium-high with whisk attachment for 8 minutes until light and billowy. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the entire mixture for 1 minute on high until light and fluffy. Slowly pour in the chocolate and mix until incorporated.

Dr. Joseph Wahl