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Gluten-Free Chocolate Cupcakes with Pecans

There are quite a few delicious recipes for gluten free deserts out there.  But, this one is one of my all-time favorites.  I don’t like some of the gluten free cupcakes I’ve tried but this recipe for gluten free chocolate cupcakes outshines any others that I’ve eaten!

Gluten-Free Chocolate Cupcakes

A moist, rich chocolate flavor, accented with crunch inside from the 2 tablespoons of Cacao Nibs (13 g.) and pecans on top, make these paleo, gluten-free chocolate cupcakes a snack or dessert that’s hard to keep on hand.

In fact, they keep disappearing when my husband is around to the point that I now hide them to make them harder to find so he doesn’t eat them up before I pack my lunches for the week…

… And, he doesn’t usually like gluten free anything.  So, I know these paleo cupcakes must be a real treat.

Plus. without frosting, they are easy to pack in lunches for a filling, healthy snack that doesn’t leave me exhausted mid-afternoons from a glucose-based sugar crash.

Add this recipe to your list of easy gluten-free desserts because they really are that easy and, if you are a chocoholic like me, you’ll be glad you did!

Of course, you can frost these if you want the extra sweetness, but I find the double coconut and double chocolate flavors is just right when combined with coconut palm sugar (or honey) to be sweet enough for me.  The pecans add a different aspect of sweetness, plus a marvelous, contrasting texture to complement the cacao nibs crunch.

Elana’s Pantry inspired me to come up with this gluten free cupcake recipe with her wonderful Paleo Chocolate Cupcakes (Just click here to check out Elana’s original recipe: https://elanaspantry.com/paleo-chocolate-cupcakes/).

 

Gluten Free Chocolate Cupcakes with Pecans

¼ Cup Coconut Flour (28 g.)

¼ Cup Cocoa (20 g.)

1 Tablespoon Flax Meal (7 g.)

2 Tablespoons Cacao Nibs (13 g.)

1/4 Teaspoon Baking Soda

1/4 Salt

2/3 Cup Coconut Palm Sugar (110 g.), or 1/3 Cup Honey (112 g.)

4 Large Eggs

1/4 Cup Coconut Oil (56 g.)

Topper:

24 Pecan Halves (optional)

 

Preheat oven to 350° F.  Line muffin tins with 8 paper liners.

Place dry ingredients in food processor or mixing bowl; pulse or whisk to mix.

Add remaining ingredients except for pecan halves.  Pulse or whisk again.

Spoon about 1/4 cup batter into 8 paper-lined muffin tins.  Press 3 pecan halves onto the top of each.

Bake at 350° F. for about 15-18 minutes.

Cool on rack and serve.

 

Here’s what they look like out of the oven…

 

Gluten-Free Cupcakes in Baking Pan

My Gluten Free Chocolate Cupcakes Right Out of the Oven!

 

… Enjoy and share what you like most about them in the comments below!