Print Friendly, PDF & Email

Cheeky Chocolatey Cupcakes

These cupcakes are nothing but chocolatey goodness. We all like treats from time to time, and we do our best to create recipes that everyone can enjoy, and share… if you choose to.

We adapted this recipe from Add a Pinch. We changed it to be gluten-free and dairy-free, with a couple other small tweaks. These are delicious, and for those of you who have food sensitivities, you’ll never have to say no to a cupcake again!


2 cups brown rice flour
1 1/2 cups coconut blossom sugar or granulated sugar
1 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 tsp. fine ground coffee
1 cup almond milk
1/2 cup Organic Red Palm Oil
2 free-range eggs
1 teaspoon vanilla
1 cup boiling water

Chocolate Frosting:

1/2 cup DME™ Coconut Oil, solid
1 cup coconut blossom sugar or granulated sugar, powdered
1/2 tsp. vanilla
1 cup unsweetened cocoa powder
1 tsp. almond milk (optional)



Preheat your oven to 350°F. Fill cupcake tray with baking cups.

In a large bowl, combine all the dry ingredients together.

In a second bowl, combine the almond milk, red palm olein, eggs and vanilla together. Slowly add wet ingredients to the dry, mixing well with a whisk or hand mixer.

Once combined, slowly add boiling water and mix well.

Pour batter to fill your baking cups until 3/4 full.

Bake for 17-20 minutes, until a toothpick comes out clean.

Remove from the oven and allow to cool completely before frosting.

For Frosting:

Place coconut oil in a mixing bowl. The oil must be in solid form to end up with right consistency.

Using an electric whisk or hand mixer, whip the coconut oil until smooth.

Slowly add coconut sugar until well combined.

Mix in vanilla.

Slowly add cocoa powder until well combined, and you have a thick but smooth frosting. If you need a little extra liquid, mix in the almond milk.

Once cupcakes have cooled, frost generously and enjoy!

Related Products

You May Also Like

You May Also Like