Gluten Free Chocolate Cupcakes with Coconut Chocolate Ganache

You can never go wrong when you mix dark chocolate, coconut and almonds. At least, in my books. With a sprinkle of cinnamon in the batter, these cupcakes taste as good as they look! Not to mention, they are super simple to make.

I cheated this time when I made the cupcakes and used a store bought mix. I just didn’t have time to go out and buy numerous different flours and mix them into a magic flour base. We all know that with gluten free baking you need some magic in every batch because mastering the chemistry of how the flours, sugar and oil work together is no easy task.


1 package of Glutino Chocolate Cake mix
1 tsp cinnamon*
2 eggs
1 cup almond milk
1/4 cup of butter or margarine


1 bar of good quality dark chocolate (I use lindt in the silver package)
2 tbsp full fat coconut milk
1 tbsp coconut oil

Lindt Dark Chocolate

Chopped almonds
Shredded Coconut

1) Mix cake batter according to box. 2) Place large cupcake liners in pan. 3) Fill cupcake liners 3/4 full. 4) Bake at 350 F for 15-18 minutes. Check the cupcakes at 15 minutes and return to the oven if not fully cooked. Check 3 minutes later. Set your timer though! 5) Remove the cupcakes from the oven and let cool on cooling rack. 6) In the meantime, heat a small sauce pan filled with water and place a metal bowl on top. If you have a double boiler, that works as well. 7) Break the chocolate bar up into small pieces and place in the metal bowl. 8) When the chocolate is half-melted, slowly add in the coconut milk and coconut oil. 9) Remove from heat when the chocolate is fully melted and place aside. You want the ganache to cool slightly, so that it has a medium consistency. This allows the ganache to spread more easily. 10) When the cupcakes are cool, spread on your chocolate ganache and top with chopped almonds and coconut.


* I think cinnamon enhances the flavour of chocolate, so I add it in to every chocolate recipe, but if you are not a big fan then you can omit

** It may be really fun to add shredded coconut or chocolate chips to the batter. I love little surprises inside of cupcakes!

Wish me luck as I venture to create GF Cinnamon & Pecan Sticky Buns from scratch this afternoon. Magic, love and luck will have to be on my side for this task. Perhaps even a pinch of pixie dust. It definitely couldn’t hurt.


Question of the Day: Whats your favourite type of cupcake? Mine is definitely chocolate. Although, carrot cake is a close second.