The Best Chocolate Cupcakes EVER

These are the BEST Grain Free and Sugar Free Cupcakes EVER!
This is my pride and joy.  I have been working on this cupcake recipe for about 5 months.  I think I have created a tasty and moist chocolate cupcake.  The combination of the almond flour and coconut flour gives it such a great texture while the combo of dairies, coconut, almond and heavy cream give such a richness.You can make these dairy free by using coconut oil in the place of the butter and almond or coconut oil in the place of the heavy cream.  This will give you a little extra coconut flavor which I love.
I made these cupcakes in small ramekins.  We are in the process of moving and I have already sent my cupcake pans to the other house.  But that is ok, these big cakes are even better, covered with rich, chocolate ganache! Enjoy!
When checking for doneness of these cupcakes, you don’t want the toothpick to come out dry otherwise it will be overdone like when cooking a brownie.  You want it still moist but no liquid on toothpick.
Enjoy these warm out of the oven (let them cool for at least 5 minutes) by themselves or topped with Chocolate Ganache or allow to cool completely and serve with Whipped Ganache Frosting.
If you wrap the cupcakes carefully, you can store them in the freezer for a future treat!
The Best GF & SF Chocolate Cupcakes EVER

Makes 4 LARGE cupcakes or 8 regular size

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    • 1/2 cup almond flour (not packed)
    • 1/4 cup coconut flour
    • 1/4 cup plus 2 tablespoons cocoa powder or raw cacao powder
    • 2 tsp baking powder
    • pinch of salt
    • 1/2-3/4 tsp Stevia Select Stevia or sweetener of choice, to taste (start with the least amount and add more if needed)
    • 1/4 cup coconut milk
    • 1/4 cup unsweetened almond milk, plus 1 tablespoon (or dairy of choice)
    • 1/4 cup heavy cream
    • 1 tsp vanilla
    • 2 tbsp melted butter
    • 2 tbsp coconut oil, melted
    • 2 eggs, slightly beaten
  1. Preheat oven 350 degrees F. Blend dry ingredients with fork. In separate bowl, combine wet ingredients and mix well. Add wet ingredients to dry.  If it looks too dry, add a bit more liquid.

    Divide into 8 cupcake tins (use liners) or 4 small ramekins to bake Large cupcakes (lube generously). Bake for about 20 minutes for cupcakes and 25-30 minutes if using small ramekins. (Use toothpick to check for doneness).  See note above.

    Top with EASY Chocolate Ganache (recipe below)

Satisfying Eats

Easy Chocolate Ganache

1-1/2 cup Homemade Chocolate Chunks (or dark chocolate chips) 
1 cup Heavy Cream
1 tsp vanilla

  1. Warm heavy cream on top of double boiler.
  2. Add chocolate chunks and stir until melted.
  3. Remove from double boiler & while warm, pour over cupcakes.

Note: You will have Ganache left over.

Whipped Ganache Frosting 

1 cup (or more) of Chocolate Ganache (recipe above)

  1. Place prepared chocolate ganache in refrigerator and allow to chill for around an hour.  Whip with beaters until soft to stiff peaks form.
  2. Allow to set for 5 minutes and then stir.  This will keep it from breaking up when you are piping it on cupcakes.
  3. You can either spread this on cooled cupcakes or place a piping tip in the corner of a Ziplock bag and pipe as you like! 😉
1/4 of recipe (Very Large cupcake in ramekins) with Ganache: About 7 carbs
1 Hostess Cupcake (Equivalent size): Almost 60 carbs!
Your body will thank you!!!cookbook collage 3-5-14Grain-Free Start Kits________________________________________________________________________________________________

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  1. says

    When you say 7 carbs, do you mean 7 grams of carbs? I am from Australia and we use grams and kilos to measure weight, but I thought Americans used something else?

  2. says

    I made these yesterday and learned that your kind of stevia and my kind of stevia are not equivalent. Oops! I should have thought it through, since I'm using Stevia in the Raw, which is supposed to be measure for measure equivalent to sugar, but I added more than your recipe called for, tasted the batter, and thought it was fine. But the finished product, while gorgeous and perfect in texture, were basically unsweetened chocolate cupcakes. So I served them to my gluten free friends crumbled up as a trifle, with Cool Whip and strawberries (they aren't doing the low carb thing). For myself, I might make a stevia-sweetened creme anglaise to pour over the ones I have left. I can't wait to try this recipe again with the right amount of sweetener in it. They were really delicious. Also, I calculated the carbs, protein & calories for one small cupcake (one eighth of the recipe) without ganache, based on the ingredients I used: 4.6 grams protein, 5.7 grams carbs, 164 calories. That's pretty darn good for a delicious cupcake!

  3. says

    Just made these tonight. I doubled the recipe and next time I would triple it. I made 6 ramekin cupcakes, but 4 of them were at the smaller end as I didn't have enough batter to fill them halfway. Anyway, excellent recipe – they are absolutely delicious!!!

  4. Pam Mattox says

    When you say “Coconut Milk”, do you mean the kind in the carton or canned? Thanks! I can’t wait to try these, but want to get it right.

    • satisfyingeats says

      You can not double the coconut flour because it has different properties put could use another grain free flour.


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