GF Chocolate Coconut Cupcakes

Happy Easter everyone! I hope all of my followers are enjoying a wonderful Easter Sunday and are ready for dessert. I know this is a little late to post for those looking for a recipe to make tonight but it's always nice to have a spare recipe for the next big occasion! These cupcakes are ready to be served after my Easter dinner tonight and I know they will be gone in a minute. They are gluten-free, delicious and super chocolatey.

GF Chocolate Coconut Cupcakes

Ingredients:

  • 2 cups coconut flour
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 eggs
  • 1 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups water
  • 1/2 cup dark chocolate chips

Frosting:

  • 1 (8-ounce) package low-fat cream cheese, softened
  • 1/4 cup  butter or margarine, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Directions:

  1. Preheat oven to 325F. Line cupcake pans with liners. 
  2. In a large mixing bowl, combine dry ingredients. Then add eggs, oil, and water. Mix on low speed until blended.
  3. Fold in chocolate chips.
  4. Pour batter into prepared pans and bake for 18-20 minutes or until done.
  5. Cool cakes in their pans for 10 minutes. Remove from pans and continue to cool.
  6. In a large bowl, beat cream cheese, butter  and vanilla until blended.
  7. Gradually add in powdered sugar until fully blended. 
  8. Put cream cheese frosting in a piping bag and frost cupcakes. Top it off with sprinkles and enjoy!