Healthier Gluten Free Chocolate Cupcakes
“Healthy” and “Cupcakes” are rarely used in the same sentence; throw “Chocolate” into the mix and it’s a nearly unheard of connection! But indeed, these healthier gluten free chocolate cupcakes truly take the cake!
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Servings: 12 -16 cupcakes, depending on size
Calories: 392kcal
Ingredients
Cupcakes:
- 3/4 cups coconut oil OR Earth Balance® Coconut Spread OR butter
- 1 cup unrefined coconut palm sugar OR maple sugar OR brown sugar
- 1/2 cup sour cream dairy or non-dairy OR vanilla or plain yogurt, dairy or non-dairy (I use coconut or almond yogurt)
- 2 large eggs or substitute
- 1 tsp pure vanilla extract
- 1/4 cup pure maple syrup OR agave OR coconut nectar OR date syrup
- 1 3/4 cups cooked GF quinoa cold (cook according to package directions)
- 1/2 cup + 3 Tbs 95 grams gfJules® All Purpose Gluten Free Flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup prepared coffee OR choice of milk dairy or non-dairy
Peanut Butter Frosting:
- 4 Tbs coconut oil shortening or Earth Balance® Coconut Spread
- 1/2 cup natural no sugar added peanut butter or other nut or seed butter
- 1 3/4 cup confectioner’s sugar sifted
- 3-4 Tbs milk of choice dairy or non-dairy
- food coloring optional
Instructions
- Preheat oven to 350° F static or 325° F convection.
- Line 12-16 muffin tins (depending on size) with cupcake liners or oil lightly.
- Using a stand mixer or large food processor, whip coconut oil and sugar until light.
- Add sour cream, eggs, vanilla extract and maple syrup and mix well. Stir in the cooked quinoa and remaining dry ingredients, followed by coffee/milk ingredient.
- Mix until smooth -- there will be some texture from the cooked quinoa, but the other ingredients should all be blended at this point. Batter will be spoonable but somewhat thick.
- Spoon into lined cupcake tins and smooth tops with a rubber spatula; they should be 3/4 full. Bake for 30-35 minutes – remove when a toothpick inserted into the middle of the cupcakes comes out clean. Remove to a wire rack to cool before frosting.
- To make frosting, cream ingredients in a stand mixer or food processor, adding only enough milk for the mixture to achieve spreading consistency.
- Or frost with your favorite frosting.
Notes
You can also bake this recipe in an 8x8 square pan (like brownies) or an 8 or 9-inch round pan. Line with parchment and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Here's one option for gluten free chocolate jimmies.
Nutrition Facts
Healthier Gluten Free Chocolate Cupcakes
Serving Size
1
Amount per Serving
Calories
392
% Daily Value*
Fat
23
g
35
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
5
g
Cholesterol
35
mg
12
%
Sodium
246
mg
11
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
32
g
36
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.