Triple Chocolate Muffins with Buttercream Frosting (gluten free)

Modified: Mar 26, 2025 · Published: Nov 19, 2013 by Catherine Crow, NTP · Medical Disclaimer · This Post Contains Affiliate Links 15 Comments

These gluten free chocolate muffins (or cupcakes?) are made with cacao powder, cocoa butter and chocolate chips.

Tools:

Mini muffin liners (like this)
Stick blender (like this)

Ingredients:

¼ cup coconut flour (like this)
5 tablespoons cacao powder (like this)
3 eggs
¼ cup honey
2 tablespoons butter
2 tablespoons cocoa butter (melted) (like this)
¾ teaspoon vanilla (like this)
2 tablespoons collagen hydrolysate (like this)
3 tablespoons chocolate chips (like this)
¼ teaspoon salt
¼ teaspoon baking soda

Buttercream Frosting:

2 tablespoons butter (room temp- soft)
1.5 tablespoons cocoa butter (like this)
¼ teaspoon vanilla (like this)
2 tablespoons honey

Process:

1) In a bowl mix together coconut flour, cocoa powder, collagen, salt, and baking soda.
2) Melt butter, honey, and cocoa butter over low heat and add vanilla extract. Then pour and mix with flour mixture.
3) In a separate bowl crack eggs and beat using a fork.
4) Add eggs to batter and stir. Then add the chocolate chips. Batter may appear thin but will thicken slightly.
5) Grease mini muffin tins with butter, or use mini-muffin liners.
6) Scoop about a tablespoon of batter into each cup.
7) Bake at 350 degrees for about 10-12 minutes. Makes about 18 mini muffins.

For Buttercream Frosting:

1) Melt cocoa butter ever so slightly (just liquid, not hot or warm). Add room temperature butter, honey and vanilla.
2) Mix with a hand mixer until combined. If the frosting won't set up nicely, it's probably too warm. Let cool for a few minutes in the fridge and try whipping again.

*If you have high copper levels you may want to reconsider your chocolate consumption.

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About Catherine Crow, NTP

Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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Comments

Join the Conversation Cancel reply

Kelly

November 26, 2013 at 11:10 am

Hi, can I use some stevia or another natural sugar free sweetener instead of the honey?.

Reply
- Catherine
  
  November 26, 2013 at 10:28 pm
  
  You probably could, but I don't think it would taste right. I'm a strong supporter of real sugar 🙂
  
  Reply
sabrina

December 05, 2013 at 12:22 pm

Would love to make this recipe for my kids!
Can you please clarify the following measurements as they are typos...I think... 🙂

5 tb cup cacao powder (like this)....Tablespoons or cups...lol?

2 cocoa butter (melted) (like this)....2 Tablespoons or teaspoons?

Thanks so much!

Reply
- Catherine
  
  December 05, 2013 at 12:46 pm
  
  Thanks Sabrina! I've updated it now 🙂 Yes-- I am the queen of typos! Thanks for pointing them out!
  
  Reply
  - sabrina
    
    December 05, 2013 at 1:06 pm
    
    Thanks a bunch!
    
    Reply
Leigh

January 06, 2014 at 2:55 pm

Looks delicious! Is there a big difference between the gelatin hydrolysate in the recipe and regular unflavored gelatin? I already have the regular unflavored gelatin and wanted to avoid having to purchase more 🙂 Thanks!

Reply
- Catherine
  
  January 06, 2014 at 4:40 pm
  
  Yes- there is a big difference. I wrote about it here: https://butternutrition.com/what-you-dont-know-about-gelatin-may-hurt-you-5-things-you-need-to-know/
  
  Thanks for reading,
  Catherine
  
  Reply
Jennifer

January 30, 2014 at 8:16 am

Hi there,

The instructions say to melt butter & coconut oil but the ingredient list doesn't show coconut oil or the measurement. Is coconut oil needed? And how much?

Thanks so much!

Reply
- Catherine
  
  January 30, 2014 at 11:50 am
  
  Updated now!
  
  Reply
Julie

February 13, 2014 at 4:09 pm

Help as I am making this and misread cocoa butter as cacao butter. I have the latter. Can I use that or could I use real butter in a pinch?

Reply
Julia

June 15, 2014 at 2:47 pm

I made these today. I doubled the recipe to get 12 regular cupcakes. I used 1/4c honey and 1/4c maple syrup and threw in 1/2tsp baking powder. They are WONDERFUL! The mix tasted just like brownie batter. Heaven. THANK YOU FOR THESE!

Reply
- Catherine
  
  June 15, 2014 at 2:53 pm
  
  Yay Julia!
  
  Glad you enjoyed them 🙂
  
  Catherine
  
  Reply
Tina

March 08, 2016 at 2:57 am

I'm vegetarian, is there a substitute for geletin? Agar Agar?

Reply
Linda

June 03, 2018 at 11:11 am

Thank you for the recipe! I have made than twice and can’t seem to get enough. Delicious and satisfying, yummmm !

Reply
Joyce

April 03, 2023 at 11:26 am

I don't see a print option for these wonderful looking cupcakes/muffins.

Am I missing it?

Thanks

Reply