These are seriously the best chocolate cupcakes I’ve eaten! Moist, rich chocolate flavor, and a great texture are just a few of the WOWS I thought of when taking my first bite. My intention was to put these into school lunches, but since the first batch disappeared in minutes, I ended up making a second batch for the lunchboxes. My great friend Mel shared this recipe with me several years ago when she was following a paleo diet. She raved about the chocolatey goodness so I went out and bought the coconut flour, thinking I’d make them soon. Well a bit of time passed (years) and I was looking at coconut flour and the memory popped into my head. With a little digging, I found the recipe and decided it was time to give them a try. I’m really glad I did as this is my new “go-to” chocolate cupcake recipe. Mel also writes a great blog about travel over at wanderalot.com if anyone is interested. She’s an amazing lady who has traveled all over and her blog is full of great info. Reading her blog is like having a conversation with her, which always makes me smile. 🙂
To get started with these yummy chocolate cupcakes, we mix the coconut oil, honey, vanilla extract, and apple cider vinegar in a large bowl with a whisk. Another great thing about these cupcakes is they go together quickly with just a bowl and a whisk – no mixer needed.
Add the dry ingredients: coconut flour, cocoa powder, and baking soda. Mix well.
Add the eggs.
Mix the eggs well and you’ll end up with a nice, thick batter.
Stir in the gluten free chocolate chips. These are optional, but I feel they really add to the chocolate goodness. (Traditional chocolate chips work well too if you aren’t looking for a gluten free option.)
Spoon the batter into a lined cupcake pan.
Bake at 350 degrees for 25 minutes. Check to make sure they are done by pressing lightly on the top of the cupcake. If it springs back, the cupcakes are done. If not, bake another few minutes and check again.
One of the kids said they could taste the coconut in these, although the rest of us could not. I mention this because it’s been my experience that most people either love coconut or avoid it at all cost. If you are making these for someone who isn’t crazy about coconut, they might not consider these the best chocolate cupcakes ever! Thankfully, we all like coconut. 🙂
- ½ cup coconut oil
- ½ cup honey
- 2 tsp. vanilla extract
- 2 tsp. apple cider vinegar
- ½ cup coconut flour
- ½ cup unsweetened cocoa
- ¼ tsp. baking soda
- 5 whole large eggs
- ¼ cup mini chocolate chips (gluten free like Enjoy Life brand)
- In a large bowl, mix the coconut oil, honey, vanilla extract, and vinegar with a whisk until well combined.
- Add the coconut flour, cocoa, and baking soda, mixing well.
- Add the eggs and mix until well combined.
- Stir in the chocolate chips.
- Fill a lined cupcake pan - regular size, 12 cup. Divide batter evenly.
- Bake at 350 degrees for 25 minutes.
- Lightly press the top of the cupcake and if it springs back, then they are ready to come out of the oven. If not, bake a few minutes longer.