Gluten Free Chocolate Cupcakes

A cupcake on a plate with a pink candle.

These refined sugar free, gluten free chocolate cupcakes are the perfect dessert for birthdays and other special occasions. The frosting is rich, chocolaty, and sweet (but not too sweet) and the consistency is velvety smooth.

Gluten Free Chocolate Cupcakes – Main Ingredients

Both the cupcakes and the frosting call for butter, which give these cupcakes a nice rich flavour, but you could swap the butter for melted coconut oil or any other oil of your choosing, and also omit the cream if you’d prefer a dairy free version.

Since I generally try to avoid white flour, I opted for oat flour in these refined sugar free cupcakes. I always have oat flour on hand in my pantry (just fill your food processor with rolled oats and process for 2 minutes. It’s that easy to have a healthy flour alternative ready to go in your pantry).

These cupcakes are sweetened with date paste. Dates have a rich, sweet, slightly caramel-like flavour that goes perfectly with chocolate desserts. It’s a wonderful refined sugar free sweetener that is easy to make and packed with nutrients.


When making these gluten free chocolate cupcakes, I find it’s best to start by preparing the frosting, so it has a chance to cool off in the fridge while the cupcakes are baking. The frosting is easy to make – start by melting the butter in a saucepan on low heat.

Once the butter has melted, add the cocoa powder and stir to dissolve. Then add the rest of the frosting ingredients and continue to cook, stirring constantly for about 7 minutes. Once the frosting is cooked, remove from heat and let it cool off for a few minutes at room temperature before refrigerating for a couple of hours to achieve a good consistency for spreading the frosting.

While the frosting is refrigerating, preheat the oven and get started on the cupcakes. Use a large mixing bowl to prepare the cupcake batter and start by giving the eggs a good whisking. Next you’ll add the date paste, melted butter (or oil), vanilla extract, cocoa powder, and stir until combined.

In a separate bowl, mix together the oat flour and baking powder until combined, then add that to the wet ingredients and stir (but don’t over-mix at this point).

The last step is to distribute the cupcake batter evenly into a 12 cup muffin tray using paper baking cups to ensure the cupcakes don’t stick to the pan. Pop them into the oven and be sure to let them cool before frosting.

More Gluten Free Dessert Ideas

For an alternative frosting recipe to use on these cupcakes when you’re craving something unique, try this delicious chocolate tahini frosting. It’s ooey gooey deliciousness with a nice balance of sweet and salty flavour.

Or try these yummy peanut butter cookies when you’re craving a really easy treat. They’re perfect for kids and are so quick to whip up.

This chocolate black bean cake is sweet and chocolaty with a fudgy texture similar to a brownie. It’s gluten free, vegan, and refined sugar free.

A cupcake on a plate with a pink candle.
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5 from 1 vote

Gluten Free Chocolate Cupcakes

These gluten free chocolate cupcakes are refined sugar free and sweetened with date paste.
Course Dessert
Cuisine American
Keyword gluten free, refined sugar free
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 12
Calories 323kcal


For The Frosting:

  • 1/2 cup butter
  • 1/2 cup cocoa powder
  • 2 cups date paste
  • 6 tablespoons 35% cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For The Cupcakes:

  • 2 cups date paste
  • 1/2 cup melted butter (or substitute with any oil you like)
  • 1 teaspoon vanilla extract
  • 4 well beaten eggs
  • 3/4 cup cocoa powder
  • 1 cup oat flour
  • 3 teaspoons baking powder


For The Frosting:

  • Melt the butter on low heat in a large saucepan on the stove.
  • Add the cocoa powder and stir until dissolved.
  • Add the date paste, cream, vanilla extract and salt and continue to simmer on low heat, stirring constantly for about 7 minutes, or until the mixture is slightly thickened.
  • Let cool, then refrigerate for at least two hours before frosting the cupcakes.

For The Cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, add the eggs and beat them slightly with a whisk or fork.
  • Add the date paste, melted butter (or oil), cocoa powder, vanilla extract, and stir until combined.
  • In a separate bowl, mix the oat flour and baking powder until combined, then add that to the wet ingredients and stir until combined.
  • Pour into paper lined muffin cups and bake for 28 minutes at 350 degrees Fahrenheit.
  • Makes 12 gluten free chocolate cupcakes. Let cool before frosting.


  • You can prepare the cupcakes in advance and store them in an airtight container in the fridge for a few days, or freeze for longer term storage.


Serving: 1Cupcake | Calories: 323kcal | Carbohydrates: 50g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 234mg | Potassium: 538mg | Fiber: 8g | Sugar: 32g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg