Gluten Free Chocolate Cupcakes

Guess what is right around the corner my sweets?? Yup, V-day. Love it or hate it Valentines Day is the best excuse in the world to eat some chocolate, and really what is better than that?

I promise you there is room for chocolate and dessert in a healthy “Nutritious America” diet., as long as you keep a few rules in mind… dessert is a once in awhile food, not an every day food. AND most importantly, if you are going to make a dessert why not make it the healthiest you can. I consider myself a nutrient collector, in every single recipe I create I work really hard to add as many high quality nutrients as I possibly can. These cupcakes are no exception. Oh, and I should mention they are not only vegan, and gluten free, but they are potentially the most delicious cupcakes you have ever had in your entire life. Seriously. So whip up a batch of these for your love, and be sure to save a few for yourself.

Watch the video to see my Lucille Ball moment, I am sure Rachel Ray spilled batter all over herself at one time or another too. (They probably were kind enough to edit hers out though)

More tasty recipes:

• Individual Chocolate Peanut Butter Lava Cakes
• Almond Flour Pumpkin Chocolate Chip Cookies
• The BEST Almond Flour Chocolate Chip Cookies
• Salted Chocolate Tahini Date Truffles
• Vegan Chocolate Avocado Pudding
• Healthy Pumpkin Chocolate Chip Bread

Gluten Free Chocolate Cupcakes

Abra Pappa, MS, CNS, LDN

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Servings 6

Calories 262 kcal

Ingredients

  

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Wet

• 3/4 cup of butternut squash, pureed
• 2 ounces of dark chocolate
• 1/4 cup of coconut oil, melted
• 1 teaspoon of apple cider vinegar
• 1/2 cup of almond milk
• 2 teaspoons of vanilla extract

Dry

• 1/2 cup of quinoa flour, or any whole grain flour will do
• 1/3 cup of cocoa powder
• 3/4 cup of coconut palm sugar
• 3/4 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt

Instructions

 

• In a large mixing bowl combine all wet ingredients
• Add dry ingredients into wet and mix well
• Fill cupcake tins 3/4 full with batter
• Bake @ 350° for 25-30 minutes. The cupcakes will still be soft to the touch in the center.

Notes

Optional Vegan Chocolate Ganache Frosting

Over a double boiler melt 2 oz dark chocolate
Add 1/4 cup almond milk and 1 tbsp coconut oil
Mix until shiny

Nutrition

Calories: 262kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 10gSodium: 306mgPotassium: 235mgFiber: 3gSugar: 15gVitamin A: 1860IUVitamin C: 3.7mgCalcium: 65mgIron: 2.3mg

Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!

Meet Abra Pappa, MS, CNS, LDN

Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.