Gluten-free Choc Coconut Cupcakes

Gluten-free Choc Coconut Muffins

I came up with this recipe for my nephew's 2nd birthday. I wanted it to be as healthy for his little developing body as possible, but not to compromise on taste and to still be a treat for him because... you only turn 2 years old once! I managed to keep it gluten, dairy, nut and refined sugar free which was a bonus. It took me less than 30 minutes in total to make these from start to finish because this recipe was that easy! 

Makes 20


·       1 cup coconut flour, sifted (or 1/2 cup coconut flour and 1/2 cup rice flour)
·       250g grass-fed butter or ghee
·       A pinch of salt
·       7 large eggs or 8 small-medium sized eggs
·       1 cup cacao melts
·       1/2 tsp baking soda
·       1/2 tsp baking powder
·       1 tsp apple cider vinegar
·       2 tsp vanilla powder
·       2 tsp cinnamon
·       1 cup of sweetener of choice: honey, pure maple syrup or dates


·       1/2 cup cacao melts
·       A pinch of salt
·       2-3 Tbsp coconut oil
·       Honey to taste (start with 3 Tbsp and work your way to taste)
·       1/3 cup coconut cream
·       Optional: 2 Tbsp nut butter, coconut butter or melted cacao butter


·       Fresh berries  


1. Preheat the oven to 170C. Line 2 trays of muffin tins with paper cups. 
To a small saucepan add the cacao melts and butter and heat over a low to medium heat until completely melted and combined. 
3. Now add all your ingredients to a food processor or thermomix and blend until smooth, creamy and combined. You may need to scrape down the sides and re-blend. 
Taste the mixture and adjust if needed, add a touch more sweetener of your choice, cinnamon, vanilla or a little more salt to enhance that chocolatey flavour. 
Spoon the mixture into the pre-prepared muffin trays evenly. 
Place in the oven and bake for roughly 20-25 minutes.
Meanwhile, you can make the icing. Add all the icing ingredients to a small saucepan and melt on a low to medium heat until completely combined. 
Taste the icing mixture and adjust the sweetness if needed. Pour the mixture into a bowl then place in the fridge to set. 
When the muffins are golden brown and cooked through, remove them from the oven and let them cool on the bench top. 
Remove the chilled icing from the fridge. I like to scoop it out and re-blend the mixture to create a 'lighter and fluffier' icing. Then spread over the tops of the cooled muffins and garnish with berries. 
11. Store in the fridge. 

Gluten-free Choc Coconut Cupcakes