Flip Cookbook

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Coconut Chocolate Cupcakes

My sleeping beauties… aaah they were good! The combination of chocolate and coconut is absolutely divine! I became a coconut lover when I tried Coconut Bliss ice-cream. Since then I’ve been craving the chocolate-coconut combination.

So this is Comfy Belly’s Chocolate Cupcakes (using coconut flour) recipe. I (rather Raj) called them sleeping beauties because my *beauties* never *rose*! πŸ˜› Now the fact that they didn’t rise must have more to do with using coconut flour, or not beating the eggs enough, not sure. But the taste was absolutely fantastic. They tasted like dense brownies, super chocolate-ly, and I had them, warm, with a scoop of coffee ice-cream. The 8 cupcakes were over in a day and a half! Now to figuring out why they did not rise… have to make another batch ;)!

NOTE: I didn’t check the chocolate chips to see if they were sugar-free.

Coconut Flour Chocolate Cupcakes

Makes: 8 cupcakes
Ready in: 5 minutes prep time + 20 minutes cooking time


  • 1/4 cup of coconut flour
  • 1/4 cup of unsweetened cocoa (I used Ghirardelli)
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 3 large eggs (I used Egg Replacer)
  • 1/2 cup of honey
  • 1/2 cup of chocolate chips (optional, but they make it so yummy!)
  • Directions

    1. Pre-heat the oven to 350 F. Sift all the dry ingredients together.

    2. Add the wet ingredients to the dry ingredients. I simply combined mine by hand. I’ve read some place that while making cupcakes you shouldn’t over mix the batter because it doesn’t air the cupcakes, on the contrary the cupcakes sink!

    3. Add the chocolate chips at this point and lightly combine.

    4. Line the muffin pan with 8 cupcake liners. Fill the liners 3/4th full.

    5. Bake for about 20 minutes or until a toothpick comes out clean. Since I had chocolate chips in there, every toothpick I put in, came out with chocolate around it *grin*! After I had dug the 4th toothpick in I realized that it was chocolate and not the uncooked batter.

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    12 Responses to Coconut Chocolate Cupcakes

    1. Vicky says:

      I’ve just bought some organic coconut flour, I’m definitely going to try these! They look out of this world!

      • Sonia says:

        They tasted out of the world too! πŸ™‚ If you get your batch to rise, do let me know!! πŸ™‚

        • Vicky says:

          I will perhaps it needs real eggs to work. I’ve never had much success with egg replacer. Try Bicarb and vinegar as a raising agent instead.

          • Sonia says:

            I’ve baked with egg replacer before with marvelous results! But both the times that I used coconut flour my cupcakes didn’t rise much… I’m going to up the baking soda next since I haven’t had much luck with bicarb and vinegar… maybe I used the wrong kind of vinegar… but for some reason the taste was off! What vinegar have you used?

            • Vicky says:

              Organic Cider Vinegar, I don’t think it affects the taste. I have used ground flax seeds to bind the mix as well which work well in cakes that have a strong flavour like these do. Check out my recipe for Chocolate Cake http://glutenfreescdandveggie.blogspot.com/2011/04/gluten-free-chocolate-cake.html

              This recipe uses plain gluten flour mix, however the principle is the same. It is a very wet liquid but makes a wonderful cake. My husband who doesn’t eat eggs hadn’t had anything resembling sponge cake for years before I started to bake this one! He loved it!

    2. hahah LOVE how you called them sleeping beauties! prolly need some xantam gum since coconut flour doesn’t have gluten in it! guess what, i posted my clean eating event on my blog!! i hope you get to post something for it πŸ˜€

      • Sonia says:

        Isn’t Xanthum gum used to bind the flour? I wonder what makes the cupcakes rise! Recipes usually call for about 1/2 tsp to 1 tsp of baking soda… maybe I should up it next time πŸ™‚ love them sleeping too! πŸ™‚

      • Sonia says:

        Ohh and I’ll work on something vegan for sure… I have 14 days to go right? πŸ™‚

    3. Chaya says:

      You could try a teaspoon of guar gum in the batter. That might work.

      This looks super delicious the way it is. Would you share it further by linking to Bake with Bizzy.


      • Sonia says:

        Thanks for the idea Chaya! I’ll try using one of the gums next time. Do you skip the baking soda entirely or do you still add it? BTW, I’ve added this recipe to the Bizzy B Bakes event! Thanks for the heads-up on it! πŸ™‚

    4. Miriam says:

      Yea, cocolate and coconut are best friends. These look to doe for! Well done :), Miriam@The Pioneer Cookbook

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