How many carbs in a gluten free chocolate cupcake?

Nutrition Facts Nutrient Value Sodium 320mg Carbs 51g Net carbs 50g Fiber 1g 83 more rows

What is the filling in a hostess cupcake made of?

Hostess cupcakes are a plastic wrapped, store bought treat consisting of a soft, chocolate cupcake with a marshmallow cream filling topped with a thin layer of chocolate ganache and finished off with a loopy vanilla icing.

Is gluten-free dough less carbs?

Most gluten-free pizza crusts are low-carb , but include quite a bit of starch to mimic the binding effect of gluten in regular dough. Starch is a complex carbohydrate that digests into a sugar, making it unideal for a keto diet. Pizza will not be the meal that helps you lose weight.

Do gluten-free cupcakes have carbs?

Trader Joe's Gluten Free Chocolate Cupcakes With Buttercream Frosting (1 cupcake) contains 47g total carbs , 46g net carbs, 15g fat, 2g protein, and 330 calories.

Should you fill cupcake liners?

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop . Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

What was the old name of hostess cupcakes?

The Hostess CupCake was first sold on May 10, 1919. According to author Andrew F. Smith, it was the first commercially produced cupcake, originally produced by the Taggart Bakery as the Chocolate Cup Cake .

How many carbs in a slice of gluten free chocolate cake?

Nutrition Facts Nutrient Value Carbs 32g Net carbs 31g Fiber 1g Sugar 20g 83 more rows

How many carbs are in one chocolate cupcake?

Chocolate Cupcake Nutritional Facts and Calories Amount Per Serving % DV Trans fats 0g 0% Carbs 64g 21% Sugars 50g 100% Fiber 1g 4% 7 more rows

How many carbs are in a gluten-free cake?

Bob's Red Mill Mixes Gluten Free Vanilla Cake (1 serving) contains 29g total carbs , 29g net carbs, 0g fat, 0g protein, and 120 calories.

How many carbs in a slice of gluten-free cake?

The Handmade Cake Company Gluten Free Raspberry & Almond Slice (1 serving) contains 56g total carbs , 56g net carbs, 21g fat, 6.2g protein, and 432 calories.

The BEST Chocolate Cupcake Recipe (gluten free and grain free)

By Katja Heino 65 Comments
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Jump to Recipe

Two words: Chocolate Cupcake.

I love to bake. And I love to share easy to make, gluten and grain free desserts with you. So when I was trying to decide what to share for Valentine’s Day this year, I realized that I did not have a basic chocolate cupcake recipe for you. Everybody loves a good chocolate cupcake, right??

So here it is: the best dang (gluten and grain free) chocolate cupcake recipe that you will ever try.

I love blanched almond flour for the base of my baked good. The fine texture is perfect. I don’t like the dry, gritty texture that you find in some gluten free baked goods. (You know what I’m talking about! Yuck!) If I am going to eat a decadent dessert it has to be a good one. I’ve found that adding in a mix of other grain free flours makes for the best texture and consistency. My goal is for people not to realize that they are eating a gluten free treat. You can read more about what grain free flours I like HERE.

This recipe is the only chocolate cupcake recipe you will ever need. Whether you are gluten free or not, it’s the perfect combination of moist, cakey, chocolate goodness. These chocolate cupcakes are easy to make, and the rich chocolate glaze (that sets up hard) is divine. I mean, looks at these:

And if you are feeling adventurous, you can even melt a bit of white chocolate and get out your piping bag. These would be PERFECT for Valentine’s Day!

Hope you enjoy! I know we all did!

xo,

Katja

P.S. I’ve had several people try out my chocolate cupcakes, and the best compliment that I got was, “I couldn’t even tell it was gluten free. It tasted just like it came from a cupcake shop.” WIN!!

The BEST Chocolate Cupcake Recipe (gluten free and grain free)

★★★★★5 from 11 reviews

Author: Katja from Savory Lotus
Yield: 12 cupcakes 1x

Print Recipe

Ingredients

Scale

1 1/2 cups blanched almond flour (I use THIS brand)
1/2 cup arrowroot powder (like this)
2 tbsp coconut flour (like this)
1/2 cup raw cacao powder or unsweetened cocoa (like THIS or THIS) **
1/2 tsp baking soda
1/2 tsp salt
4 eggs
1/3 cup butter, ghee, or coconut oil, melted
3/4 cup maple syrup
1 tsp vanilla extract

For Chocolate Glaze

3/4 cup chocolate chips (I use THIS dairy and nut free brand)
1 tbsp coconut oil

Instructions

Preheat oven to 350’F. Line muffin tin with muffin liners. Set aside.
In a large bowl, sift together almond flour, arrowroot, coconut flour, cacao/cocoa, baking soda, and salt. Whisk to combine.
In another bowl, whisk together eggs, fat of choice, maple syrup, and vanilla.
Add wet to dry and mix until well incorporated.
Divide batter evenly among 12 lined muffin cups and bake for 19-22 minutes. Remove from oven and allow to cool completely.
TO MAKE CHOCOLATE GLAZE: Melt chocolate chips and coconut oil in double boiler, stirring often, until glossy and smooth. Remove from heat and allow to cool for 10 minutes. Dip each cooled cupcake into glaze, allowing excess to drip off. Allow to set for at least 30 minutes.

Notes

**I use raw cacao powder for this recipe because of the nutritional value of it. You can definitely use unsweetened cocoa powder if that’s what you have.

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Reader Interactions

Comments

Renee Kohley says
February 6, 2017 at 12:26 pm
These cupcakes look so moist – I would never guess they are grain free! The perfect Valentine’s Day treat!
★★★★★
Reply
- Katja Heino says
  February 10, 2017 at 9:33 am
  That’s the goal! People will never know! 🙂
  Reply
Tina says
February 7, 2017 at 1:33 pm
Wow these look really good!
Reply
- Katja Heino says
  February 10, 2017 at 9:32 am
  Thanks, Tina!! 🙂
  Reply
Cristina Curp says
February 7, 2017 at 2:44 pm
Those do look amazing. Just perfect. Nice glazing skills 🙂
Reply
- Katja Heino says
  February 10, 2017 at 9:31 am
  Thanks, Cristina! The hard glaze made me very happy. And it’s so delicious too!
  Reply
Elizabeth Ellis says
February 8, 2017 at 6:01 am
Hi, these look delicious! I’d love to try this, but I’m allergic to tree nuts. Is there another flour I can substitute with?
Reply
- Katja Heino says
  February 10, 2017 at 9:28 am
  Hi, Elizabeth!
  This recipe was developed using almond flour, so subbing another flour would change the texture and consistency. You could definitely experiment, but I can’t guarantee results. 🙂
  Reply
Laura says
February 8, 2017 at 6:42 am
Hi! I love your recipes because I don’t eat flour. I live in Argentina and I’m wondering about replacements for some ingredients. For example arrowroot powder… can you replace it by corn starch?
And what would you replace maply syrup by? We don’t use it here.
Thanks!!
Reply
- Katja Heino says
  February 10, 2017 at 9:26 am
  See Also
  Chocolate Chip Cookies Recipe (for Freezer Cooking!)45 Vintage Recipes Inspired by the Swinging '60s Christmas Cannoli's | Fun Kid Friendly Dessert Recipe | Busy Little Chefs How To Make a Gluten Free Gingerbread House - Recipe + Video!
  Hi, Laura! I haven’t tried cornstarch for this recipe, but I do use tapioca starch in place of arrowroot sometimes. Are you able to get tapioca starch? You could do honey instead of maple syrup. Hope that helps! 🙂
  Reply
ChihYu says
February 8, 2017 at 2:23 pm
The glaze looks so smooth, creamy, and rich. I love this chocolate cupcake recipe. Thanks for sharing !!
★★★★★
Reply
Michele Spring says
February 8, 2017 at 4:12 pm
That crackle on the top of those cupcakes – wow! They definitely look bakery-made and not gluten-free. I love chocolate cupcakes (i mean, who doesn’t) so will have to try these!
Reply
- Katja Heino says
  February 10, 2017 at 9:22 am
  Ha! Thanks so much! Yes, the crackle is beautiful. Hope you enjoy them!
  Reply
Joanne says
February 8, 2017 at 5:31 pm
These cupcakes look perfect, and love that chocolate glaze! I have to watch sugar, so I will use Lily’s chocolate chips.
Reply
- Katja Heino says
  February 10, 2017 at 9:21 am
  I love Lily’s chips too. Great option. 🙂
  Reply
  - Gabrielle Yoder says
    May 30, 2017 at 2:21 pm
    We’re going to try these sugar free for our daughter’s birthday this weekend so we’re also going to use Lilly’s chocolate chips, but I’m making the batter sugar free as well with gentle sweet (a blend of xylitol, erythitol, and stevia that tastes like sugar). Do you think I should add a bit more moisture since I’m using a dry sweetener instead of maple syrup? What is the batter consistency like so I can tell?
    I’m making these into some deluxe cupcakes with sugar free swiss meringue buttercream so they’ll be extra decadent and should hide any cupcake base problems, but I still want them to be good!
    (BTW, your garlic rosemary flatbread recipe is our go-to for bread-like goodness. It’s the only pizza crust we use now and it’s soooo easy even if heavier on the carbs than I’d like. My grumpy, picky mother couldn’t tell at all so kudos to you!)
    Reply
    - Katja Heino says
      May 31, 2017 at 8:27 pm
      Yay! So glad that you like the flatbread! We love it too. As for the cupcakes, you will have to play with the recipe as part of the texture comes from the moist sweetener. The batter will be dry if you don’t add something for moisture. The batter is like a typical cake batter- not too runny but def not dry. Let me know how it goes. The swiss meringue buttercream sounds divine!
      Reply
  - Gabrielle Yoder says
    June 5, 2017 at 7:00 pm
    We did these sugar free with xylitol, erthyitol, and stevia. I added a little more liquid to counter the lack of maple syrup. They turned out fabulous. Just like a box mix of the crappy but yummy kind. I made a sugar free swiss meringue buttercream with it and they were perfect. Thanks so much!
    ★★★★★
    Reply
    - Katja Heino says
      June 5, 2017 at 8:03 pm
      Yay!!
      Reply
    - Joy says
      April 26, 2018 at 1:03 pm
      Thank you for following up on how they turned out! I’m also subbing in Gentle Sweet so to stumble on your comment was providence 🙂
      Reply
Kari - Get Inspired Everyday! says
February 11, 2017 at 9:31 pm
The best chocolate cupcakes indeed, these look incredible! So fudgy and that frosting… I love how glossy it is!
★★★★★
Reply
- Katja Heino says
  February 14, 2017 at 9:06 pm
  Thanks!
  Reply
Amy says
February 12, 2017 at 5:35 am
That frosting is gorgeous!!! I have to make Valentine’s cupcakes for my daughter’s class; I’ll definitely try these!
★★★★★
Reply
- Katja Heino says
  February 14, 2017 at 9:06 pm
  Hope you enjoy them!!
  Reply
Mark says
February 12, 2017 at 9:26 am
Omg the glaze looks so smooth and delicious! You really got it so perfect – they look amazing!
★★★★★
Reply
- Katja Heino says
  February 14, 2017 at 9:06 pm
  Thanks! The glaze is so easy. Only 2 ingredients. It’s pretty fool-proof!
  Reply
Becky Winkler (A Calculated Whisk) says
February 12, 2017 at 11:11 am
I love those beautiful, glossy tops! Looks like a cupcake to remember.
Reply
- Katja Heino says
  February 14, 2017 at 9:01 pm
  Yes to glossy tops!!
  Reply
Vanessa Woozley says
February 12, 2017 at 2:22 pm
You know it’s a great recipe when people don’t know it’s paleo, shhh don’t tell them! I’ll have to practise the lettering, it looks so lovely.
★★★★★
Reply
- Katja Heino says
  February 14, 2017 at 9:01 pm
  Right??!! Never tell. I have to practice my lettering too. I’m not that good with my pastry bag yet.
  Reply
Hannah Healy says
February 12, 2017 at 3:48 pm
So yummy!
Reply
Carrie Forrest says
February 12, 2017 at 3:54 pm
The perfect Valentines day treat!
Reply
- Katja Heino says
  February 14, 2017 at 8:57 pm
  YES!
  Reply
Jessica DeMay says
February 12, 2017 at 5:49 pm
These truly do look perfect! The inside looks moist and fluffy and that glaze is making me wish I had one right now! Yum!
Reply
- Katja Heino says
  February 14, 2017 at 8:57 pm
  They are so moist and fluffy! I’m in love!
  Reply
Emily @ Recipes to Nourish says
February 12, 2017 at 6:56 pm
These look so good! And that chocolate glaze! My kids would love these cupcakes!
Reply
- Katja Heino says
  February 14, 2017 at 8:57 pm
  My kids love love these! The glaze is the bomb!
  Reply
Taesha Butler (The Natural Nurturer) says
February 12, 2017 at 8:52 pm
Yum! This glaze looks heavenly!
Reply
- Katja Heino says
  February 14, 2017 at 8:56 pm
  It’s so good!
  Reply
Erin Carter says
February 12, 2017 at 8:57 pm
These look incredible! I can’t wait to try them.
Reply
- Katja Heino says
  February 14, 2017 at 8:55 pm
  Thanks! I hope you get to try them.
  Reply
Stacey Crawford says
February 13, 2017 at 8:58 am
Wow, these look so chocolaty and heavenly!
Reply
- Katja Heino says
  February 14, 2017 at 8:55 pm
  Thanks, Stacey!
  Reply
Georgina Young says
February 13, 2017 at 9:14 am
Eeee I’m a sucker for tiny little hands creeping into shot! So cute! And these cup cakes look utterly beautiful too! xx
Reply
- Katja Heino says
  February 14, 2017 at 8:54 pm
  Me, too!! I’m always trying to get my Little One to help me with my shots. It’s so endearing to see her little hands.
  Reply
Rachel says
February 14, 2017 at 7:25 pm
Ermahgerd those glossy tops! SLAY. 🙂
★★★★★
Reply
- Katja Heino says
  February 14, 2017 at 8:49 pm
  HA! Totally! Glossy tops are the best!
  Reply
Tasha says
February 17, 2017 at 12:56 am
Am I the only person who do not like taste of coconut/almond flour? It is so unpleasant taste in the mouth when I eat smthing made from it… That’s why I do not bake at all (I am Paleo also).
Reply
- Katja Heino says
  February 20, 2017 at 3:58 pm
  We all have different tastes. I do not LOVE coconut flour on it’s own. That is why I combine flours to get the texture and flavor I like.
  Reply
Lauren says
February 26, 2017 at 3:34 pm
I made these for the first time today and they.are.AWESOME!!! Easy to follow recipe and a result that rivals any bakery. Thank you so much!! <3
★★★★★
Reply
- Katja Heino says
  February 27, 2017 at 4:19 pm
  Whoop Whoop! Thanks for the awesome feedback. Glad you liked them. 🙂
  Reply
Kate says
June 5, 2017 at 7:44 pm
Have you ever made this into a cake??? My husband and girls made me these for Mother’s Day and they were delicious! Looking to make a cake for my little ones Birthday that I can eat too—
Reply
- Katja Heino says
  June 5, 2017 at 8:02 pm
  I haven’t tried that yet. Please let me know if you do. 🙂
  Reply
Natalie says
August 9, 2017 at 2:51 pm
Could you use this batter to make a 8 inch or 9 inch circular cake pan ? If so any idea on the cooking time ?
This recipe sounds delicious but I need to make a cake !
Reply
- Katja Heino says
  August 11, 2017 at 11:10 pm
  Hi, Natalie! I haven’t made a cake with this batter yet. But I bet it would be great. I would just check it after 20 minutes and keep checking until it’s done. Please let me know if you try it.
  Reply
Carolyn van der Veen says
October 11, 2018 at 9:38 am
Never had a paleo recipe rise so high! Did add 1/8 t baking powder. Tried to post a picture but couldn’t figure it out.
Reply
- Katja Heino says
  October 23, 2018 at 1:52 pm
  Yay! Gotta love a good rise. 🙂
  Reply
Yolande says
October 16, 2018 at 3:29 am
Absolutely delicious recipe! I baked for my twins birthday ring at school and you can’t tell the difference! Is it possible to freeze these cupcakes for future use? Many thanks!
★★★★★
Reply
- Katja Heino says
  October 23, 2018 at 1:24 pm
  Hi, Yolande- Yay! So glad to hear that you enjoyed them. Yes, you can totally freeze these cupcakes. They are definitely best served fresh, but since I bake like a mad woman, I freeze most of my baked goods, and they are fine once defrosted. You should see my freezer!! 😮
  Reply
Adriel Woods says
March 30, 2019 at 11:19 pm
Do you think it would work if I used coconut sugar instead of maple syrup?
Reply
- Katja Heino says
  April 4, 2019 at 9:19 am
  I haven’t tried a dry sugar with this recipe, but I am sure you can do it. If I sub a dry sweetener for a wet, I usually have to add a bit of liquid. You could try adding a bit of coconut milk (or any milk you like). You will have to experiment with the ratio, but I would think you would need to add at least 1/4 cup – 1/2 cup. Please report back if you try it. 🙂
  Reply
Marcia Vergara says
March 7, 2021 at 6:56 am
Hi! I’m following a low-FODMAP diet and can’t have the coconut flour. How can I replace this?
Reply
- Katja Heino says
  March 24, 2021 at 12:20 pm
  You can omit the coconut flour and add more almond flour. Start with 1/4 cup. You may need a slight bit more. I haven’t tried it so can’t say exactly. You’ll have to see how runny the mixture is and adjust. Please report back if you try it. 🙂
  Reply
Ella says
March 11, 2021 at 7:34 am
These are really the best cupcakes I have ever had ! My whole family enjoyed it so much and I will be making them more often yum! Thank you Katja for all these healthy and delicious recipes you have.
★★★★★
Reply
- Katja Heino says
  March 24, 2021 at 12:15 pm
  Yay! I love it!!
  Reply