There’s something about chocolate cupcakes in spring that reminds me of my Nonna’s little garden in Sicily—where lemons bloomed, birds chirped, and she always had something sweet baking when we visited. While her classic recipes weren’t gluten free, this modern version captures all the indulgence and fluffiness without the gluten—and it might just become your new favorite!
Whether you’re baking for someone with a gluten sensitivity or simply looking to lighten up your dessert table, these gluten free chocolate cupcakes are rich, moist, and guaranteed crowd-pleasers.
Table of Contents
Why These Gluten Free Chocolate Cupcakes Are Perfect for Spring
When the weather warms and flowers bloom, we crave lighter desserts that still satisfy. These cupcakes fit beautifully on any spring table:
- Rich in chocolate flavor – thanks to high-quality cocoa and optional dark chocolate chips.
- Lighter and allergy-friendly – made with almond and coconut flour, naturally gluten free.
- Great for gatherings – ideal for spring birthdays, Easter celebrations, and Mother’s Day teas.
- Freezer-friendly – bake ahead and enjoy later with a quick warm-up.
Ingredients
Dry Ingredients:
- Almond flour (finely ground)
- Coconut flour
- Unsweetened cocoa powder
- Baking soda
- Salt
Wet Ingredients:
- Eggs
- Pure maple syrup (or honey)
- Unsweetened applesauce
- Melted coconut oil (or butter)
- Vanilla extract
- Almond milk (or any milk of choice)
Optional Add-ins:
- Mini chocolate chips (dairy-free if needed)
- Zest of 1 orange (adds a fresh, springy twist!)
Frosting (Simple Chocolate Ganache):
- Dairy-free chocolate chips
- Coconut cream (just the thick part from the can)
Tips for the Perfect Gluten Free Cupcakes
- Don’t overbake – Gluten free flours can dry out quickly, so check on your cupcakes around the 18-minute mark.
- Room temp ingredients = magic – Helps everything blend better and rise evenly.
- Customize! – Add peppermint extract, espresso powder, or even crushed freeze-dried strawberries for a twist.
How to Serve
These cupcakes are beautiful served on a rustic wooden board with fresh strawberries, mint leaves, or edible spring flowers. They pair wonderfully with a cup of Earl Grey tea or a sparkling elderflower lemonade.
Variations to Try
- Citrus Burst: Add both orange zest and a tablespoon of orange juice for a fruity twist.
- Nut-Free: Swap almond flour with a gluten free oat flour blend.
- Vegan Option: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and vegan chocolate.
Make It a Celebration
These cupcakes are ideal for:
- Easter brunches
- Garden parties
- Birthday celebrations
- Or just a regular spring afternoon tea
Serve with a dollop of whipped coconut cream and fresh berries for extra wow.
Storage and Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Just thaw and top with fresh ganache when ready.
Frequently Asked Questions
Can I make these cupcakes dairy free?
Yes! Just use dairy-free chocolate chips and coconut cream for the ganache. The rest of the ingredients are naturally dairy free.
Can I substitute almond flour with something else?
You can try using sunflower seed flour or a certified gluten free oat flour, but the texture may differ slightly. Almond flour adds a rich, nutty base that keeps the cupcakes moist.
Why do my cupcakes sink in the middle?
This can happen if the batter is overmixed or if the oven temperature fluctuates. Always check your oven with an oven thermometer and mix only until ingredients are just combined.
Can I use regular frosting instead of ganache?
Absolutely! Try a classic buttercream or even a whipped coconut cream frosting for a lighter feel.
Are these cupcakes healthy?
They’re healthier than traditional cupcakes—using unrefined sweeteners, healthy fats, and fiber-rich flours. But they’re still dessert, so enjoy mindfully
Final Thoughts
Baking gluten free doesn’t mean compromising on flavor or texture. These gluten free chocolate cupcakes are the real deal—decadent, fluffy, and 100% satisfying. Whether you’re new to gluten free baking or a seasoned pro, these will surely make it into your go-to spring recipes.
Give them a try, and don’t forget to share your twist! Did you add espresso powder? Swap in raspberries? Let’s make this a cupcake celebration 🎉
Print
Gluten Free Chocolate Cupcakes
- Total Time: 30 minutes
- Yield: 8–12 1x
- Diet: Gluten Free
Ingredients
Dry Ingredients:
1 cup almond flour (finely ground)
¼ cup coconut flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
Wet Ingredients:
2 large eggs (room temperature)
½ cup pure maple syrup (or honey)
¼ cup unsweetened applesauce
⅓ cup melted coconut oil (or butter)
1 tsp vanilla extract
½ cup almond milk (or any milk of choice)
Optional Add-ins:
½ cup mini chocolate chips (dairy-free if needed)
Zest of 1 orange (adds a fresh, springy twist!)
Frosting (Simple Chocolate Ganache):
1 cup dairy-free chocolate chips
½ cup coconut cream (just the thick part from the can)
Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Lightly spray them if needed for easier release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
Almond flour
Coconut flour
Cocoa powder
Baking soda
Salt
Make sure everything is well incorporated to avoid clumps.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk the eggs until frothy. Add:
Maple syrup
Applesauce
Melted coconut oil
Vanilla extract
Almond milk
Whisk until smooth and fully combined.
Step 4: Combine and Fold
Slowly add the dry ingredients to the wet mixture. Stir until just combined—do not overmix. If using chocolate chips or orange zest, fold them in now.
Step 5: Bake
Evenly distribute the batter among the cupcake liners—each should be about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: Ganache Frosting
Place chocolate chips in a heatproof bowl. Heat coconut cream until steaming (not boiling), then pour over the chips. Let sit for 2 minutes, then stir until silky smooth.
Let the ganache cool slightly, then spread or pipe onto cooled cupcakes.
- Prep Time: 10 min
- Cook Time: 20 min
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