Best Ever Chocolate Cupcakes with Coconut Frosting

Best Ever Chocolate Cupcakes with Coconut Frosting

Serves 24
Prep time 1 hour
Cook time 30 minutes
Total time 1 hours, 30 minutes
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold
Occasion Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
These gluten & refined sugar free cupcakes are to die for! SO delicious and full of good for you nutrients!


  • 2 cups Coconut Palm Sugar or Xylitol (GMO FREE)
  • 3/4 cups Raw cacao powder
  • 1 1/2 teaspoon Aluminum-Free Baking Soda
  • 1/2 teaspoon Himalayan Salt
  • 3/4 cups Coconut milk
  • 1/2 cup Organic Coconut Oil
  • 2 Organic Free-Range Eggs
  • 1 tablespoon Pure vanilla extract
  • 1 cup Hot Water
  • 2 teaspoons Dandy Blend
  • 2 tablespoons Maca powder
  • 1 1/4 cup Liquified Organic extra virgin coconut oil
  • 1 cup Coconut nectar
  • 1 pinch Himalayan Salt
  • 5 teaspoons Arrowroot Powder
  • 1 tablespoon Purified Water


  • 1 3/4 cup Pamela's Pancake & Baking Mix

Coconut Frosting

  • 1 cup Full fat coconut milk


You can use 1 cup hot organic coffee in place of the dandy blend and hot water.


Step 1
Preheat oven to 350°. Oil 1-2 cupcake pans and fill with liners. The oil prevents the cupcake liners from sticking.
Step 2
Add all cupcake ingredients except for 1 cup of hot water and dandy blend to food processor, vitamix, or kitchen aid mixer. Mix until completely blended.
Step 3
Mix dandy blend with hot water. Add slowly to cupcake batter and mix until fully incorporated.
Step 4
Pour into cupcake pan and fill 3/4 full. Bake for about 25 minutes, or until inserted toothpick comes out clean. Repeat process until all batter is used.
Step 5
I prefer to freeze the cupcakes before frosting as it makes it much easier, but you can choose to let them cool completely instead before frosting.
Coconut Frosting
Step 6
In a medium saucepan, heat coconut milk, coconut nectar, and salt. Simmer for 10 minutes.
Step 7
In a separate bowl, combine arrowroot and water to create a paste. Add arrowroot mixture to coconut milk mixture.
Step 8
Whisk continuously until fully combined. Return mixture to boil briefly until appearance turns a bit shiny.
Step 9
Remove from heat. Gradually add in coconut oil while blending in Kitchen Aid or with a hand mixer.
Step 10
Place pot in refrigerator for about 1 hour until mixture solidifies
Step 11
Remove from fridge and blend with hand mixer until fluffy. Spread over your frozen cupcakes for an easy way to frost cupcakes.
Step 12
You can find TOXIC-FREE sprinkles, chocolate chips, or other decorations to make your cupcakes even more festive!
Step 13
Store cupcakes in the fridge for best results.

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