Mini Chocolate Cupcakes (Gluten Free!!!!) by Emily Fowler

December 17, 2014

Mini Chocolate Cupcakes (Gluten free!!)

by Emily Fowler

With lots a little siblings running around on a daily basis, it’s important to keep those little hands busy and out of trouble! So one Saturday my little sisters and I had a special time making mini cupcakes. The mix that we used was originally meant for brownies, but putting it into a cup cake pan made it much more fun for the little girls. The cup cakes are made from coconut flour instead of regular wheat flour, which makes them a yummy gluten free snack. This recipe is very easy, the only complicated part is cleaning all the little mouths that were licking the bowl! Oh, and here is a tip, instead of spooning the batter into each cupcake section, it is much easier to spoon it into a sandwich bag and cut one of the corners off the bag, then hold the bag over the top of the pan and squeeze into each cupcake paper.

Batter Gone From Bowl


½ cup minus 1 Tbs. coconut flour                                              3 eggs at room temperature

½ cup cocoa powder                                                                 ½ cup plus 2 Tbs. honey

½ cup plus 2 Tbs. melted butter                                                 1 tsp. vanilla extract


  1. Preheat the oven to 300
  2. Mix together all ingredients

Pour into each mini cupcake paper (make sure you have mini cupcake liners) and bake for 15-20 minutes, or until a tooth pick inserted into the center comes out clean. And be careful!! These cupcakes are tiny, and if you don’t watch them carefully, they will burn.   

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