Chocolate-coconut cupcakes (Gluten Free)
Prep time
Cook time
Total time
A light and fluffy chocolate cupcake - you'll never guess it's gluten free!
Recipe type: Dessert
Serves: 12 cupcakes
  • For the cake
  • ⅓ cup cocoa powder
  • 125g unsalted butter, room temperature
  • 6 eggs, separated
  • ⅓ cup granulated sugar
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ cup milk
  • For the ganache
  • 50mls 35% (whipping) cream
  • 75g semi sweet chocolate chips
  • 1 tablespoon unsalted butter
  • coconut for sprinkling
  1. For the cake
  2. Pre-heat oven to 350˚F/ 180˚C.
  3. Prepare 12 muffin tins with paper liners.
  4. In a microwave or in a small saucepan on medium-high heat, melt the butter and cocoa powder. Set aside to cool slightly.
  5. In a medium bowl, whip the egg whites until they form stiff peaks. Set aside.
  6. In a separate bowl, beat egg yolks and sugar until just thick and creamy.
  7. Fold in the slightly cooled cocoa/ butter mix then the coconut flour, baking soda and baking powder.
  8. Mix in the milk, gently with a rubber spatula.
  9. Using a rubber spatula, carefully fold in the beaten egg whites.
  10. Pour mixture into muffin tins and bake for 25 minutes.
  11. Allow cakes to cool in the tray for about 10 minutes before removing them to cook completely on a wire rack.
  12. Once they are completely cooled, you are ready to ice with the ganache
  13. For the ganache
  14. Bring the cream to a simmer in a saucepan, then pour over the chocolate chips.
  15. Allow to stand for a few minutes, then using a whisk, carefully blend the chocolate and cream until it's smooth.
  16. Whisk in the butter.
  17. Using a small ladle or a piping bag, pour the ganache into the centre of each cupcake.
  18. Smooth over the top of the cakes with a small knife or a an offset spatula.
  19. Sprinkle with coconut.
Recipe by eat. live. travel. write. at