Healthy double chocolate cupcakes — easily made gluten free, vegan, nut free, and sugar free! These chocolate cupcakes are so fluffy and so moist. They’re full of rich chocolate flavor without all the unhealthy ingredients! This recipe is so simple and super easy to make. See notes below the recipe for sugar free, nut free and vegan recipe notes!
Cupcake Ingredients:
1 cup + 2 TBS coconut sugar or monk fruit
1 cup + 2 TBS oat flour (I used homemade)
3/4 cup cocoa powder
1/2 tsp salt
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp pure vanilla extract
3 flax, chia or regular eggs
1/4 cup + 2 TBS olive oil or coconut oil, melted (or grass-fed/vegan butter, melted)
3/4 cup unsweetened milk of choice (I used almond)
Instructions:
Preheat the oven to 350° degrees and line 12 muffin tins with cupcake liners. Lightly spray the cupcake liners with cooking spray.
In a large dish, mix together all your dry ingredients together until well combined.
In a separate dish, whisk together all of your wet ingredients.
Once your wet ingredients are well mixed, slowly add them to your dry ingredients and whisk well to combine.
Divide your cupcake batter evenly between your 12 cupcake liners.
Bake cupcakes for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Let the cupcakes cool while you make your frosting.
Frosting Ingredients:
1/4 cup + 2 TBS grass-fed/vegan butter or nut butter of choice (I used almond butter)
3-5 TBS unsweetened milk of choice
1 tsp pure vanilla extract
4-5 TBS cocoa powder
4-5 TBS coconut sugar or monk fruit
1/8 tsp sea salt
Instructions:
Add all of your frosting ingredients to a small blender or food processor and blend/process until smooth.
Taste your frosting and check the consistency. Try adding more coconut sugar/monk fruit, butter/nut butter, or cocoa powder if you want it thicker, more milk if you want it thinner, or more coconut sugar/monk fruit if you want it sweeter.
Once you get the consistency and taste you want, generously frost each cupcake!
Top frosted cupcakes with a dollop of coconut whipped cream and sprinkle with chocolate shavings (totally optional).
Enjoy cupcakes immediately! Store in an airtight container for 4-5 days.
Recipe Notes:
To keep the recipe sugar free, be sure to use monk fruit instead of coconut sugar.
To keep the recipe vegan, be sure to use 2 flax or chia seed eggs, nut butter or vegan butter and plant based milk.
To keep the recipe nut free, be sure to use olive oil or vegan/grass-fed butter.
To keep the recipe free from coconut, try using monk fruit or brown sugar instead of the coconut sugar!
Did you make this recipe? I would love to hear your feedback in the comments below!
