- Prep time
- 15 minutes PT15M
- Cook time
- 35 minutes PT35M
- 18 cupcakes
These rich and flavorful cupcakes are a great way to enjoy a delicious dessert without the gluten!
Gluten-Free Dark Chocolate Cupcakes:
- ¾ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 eggs
- 1 teaspoon vanilla
- 1 teaspoon chocolate extract
- 1 cup honey
- 1¼ cup extra virgin olive oil
Coconut Buttercream Icing:
- 16 ounces butter, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1 teaspoon lemon juice
- 4 cups powdered sugar
- 2 tablespoons coconut, toasted
Preheat oven to 325°F.
In small mixing bowl, combine coconut flour, cocoa powder, salt and baking soda.
In a large mixing bowl, combine eggs, vanilla, chocolate extract, honey and olive oil. Slowly incorporate dry ingredients.
Line a cupcake pan with cupcake liners. Fill each cup ¾ full with batter. Bake for 30-35 minutes. Set aside to cool.
For the icing, use a hand mixer to whip butter, vanilla extract, coconut extract and lemon juice. Slowly blend in powdered sugar.
Pipe icing onto cooled cupcakes, then top with toasted coconut.