These dairy-free chocolate cupcakes are an incredibly satisfying treat! They don’t contain any almond flour either, so they’re very waist-line friendly and guilt-free! You can enjoy a few for breakfast, dessert, or as a convenient snack in the middle of the day. They freeze well, too. One batch makes 24 mini cupcakes that are delectable with or without frosting and berries.
No one in our family has any dairy allergies, so for the longest time, I didn’t make an effort to avoid it. I love my cheese, cream, and butter and saw no reason to give it up until I did the More Or Less Challenge in January. I realized then that dairy had become my crutch. I relied on it so heavily that I could hardly imagine going a day without. During the More Or Less Challenge, I realized it was also causing much of my acne (whipped cream is the biggest culprit for me!), and my stalls or gains.
Since then, I’ve been making a more concerted effort to create and enjoy more dairy-free meals and snacks, and these dairy-free chocolate cupcakes are unbelievably delicious! If I want the batch to last more than a day, I need to eat them in secret because our little people love them as much as I do, and there’s no way they can watch me enjoy one without clamoring for more themselves!
No don’t need any special ingredients for these cupcakes:
- coconut flour
- cocoa powder
- baking soda
- mineral or sea salt
- xylitol (or use half the amount in Gentle Sweet)
- coconut oil
- vanilla extract
Important to note is the coconut flour measurement!
Bob’s Red Mill Coconut Flour
Do not add any more coconut flour than called for. It is an extremely absorbent flour, which is why you only need so little of it. Even a teaspoon extra of coconut flour can cause your cupcakes to turn out too dry. If anything, error on the side of being scant.
Generally, I’m not a big fan of baked good that are made with coconut flour, but these cupcakes have changed my mind. Mixed with cocoa powder, the coconut flour flavor and texture is incredibly well masked and these cupcakes taste very much like a light, fluffy chocolate cake!
I used regular whipped cream to frost some of the cupcakes, but they are equally delicious without. If you’d like a dairy-free chocolate frosting, here’s an incredibly easy recipe from Sugar Free Mom that only has 2 ingredients!
I’d recommend using Trim Healthy Mama’s sugar-free chocolate chips for this!
- 1/2 cup coconut flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 6 eggs
- 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
- 1/3 cup melted coconut oil or ghee
- 2 tsp vanilla extract
- Preheat oven to 350 F. Line a 24-cup mini muffin pan and set aside.
- In a small bowl, stir coconut flour, cocoa powder, baking soda, and salt together.
- In a larger bowl or stand mixer, beat eggs, sweetener, melted coconut oil, and vanilla extract together on high for 2-3 minutes. Add in dry ingredients. Stir until combined. Pour evenly into muffin liners.
- Bake for 15-20 minutes, or until a toothpick comes out clean.