Description
Delight in these rich and moist Gluten Free Dairy Free Cupcakes, made with almond and coconut flours and naturally sweetened with coconut sugar. Topped with a luscious dairy-free chocolate coconut frosting, these cupcakes are perfect for those with gluten or dairy sensitivities without compromising on flavor.
Ingredients
Cupcake Batter
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 2 tbsp coconut flour
- ¾ cup coconut sugar
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp espresso powder (optional)
- 2 eggs
- 1 ¼ cups almond milk
- 4 tbsp coconut oil (room temperature)
- ½ tsp lemon juice
- 1 ½ tsp vanilla extract
Frosting
- 1 cup chilled canned coconut milk (only the hardened part on top)
- 1 ½ cups dark chocolate chips
Instructions
- Prepare frosting: Scoop the hardened part of canned coconut milk into a large microwave-safe bowl until it measures about 1 cup.
- Melt chocolate: Add dark chocolate chips to the coconut milk. Microwave in 30-second increments, stirring between each, until the mixture is completely melted and smooth.
- Chill frosting: Place the melted chocolate and coconut milk mixture into the refrigerator for 1 hour to firm up.
- Preheat oven and prepare pan: Set the oven to 325°F (163°C). Line a cupcake or muffin pan with paper liners.
- Mix dry ingredients: In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, cocoa powder, baking soda, and espresso powder. Mix thoroughly.
- Add wet ingredients: Incorporate eggs, almond milk, coconut oil, lemon juice, and vanilla extract into the dry mix. Stir well until the batter is smooth and combined.
- Fill cupcake liners: Using an ice cream scoop, portion the batter into the lined cupcake pan, filling each almost to the top.
- Bake cupcakes: Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Allow cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack. Let cool completely for about an hour.
- Beat frosting: Remove the frosting from the fridge and use a stand or electric mixer to whip it until light and fluffy.
- Frost cupcakes: Pipe or spread the frosting over the cooled cupcakes using a piping bag or knife.
Notes
- Use only the hardened top layer of canned coconut milk for frosting to achieve the right consistency.
- Optional espresso powder enhances the chocolate flavor but can be omitted if desired.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
