Gluten Free Sugar Free Chocolate Cupcakes.

gluten free sugar free chocolate cupcakes

We love cake. That’s a given. And we REALLY love everything mini… cupcakes for the win!

And the time is especially NOW for cupcakes because it’s Emmy’s birthday today! HAPPY BIRTHDAY SIS! The big 2.8! You’re amazing and I love you heaps! <3 Now let’s eat birthday cake! 

We’ve definitely fallen in love with using quinoa in our cakes because it seriously makes it taste and feel like mudcake.

And mudcake beats fluffy cupcakes any day!

gluten free sugar free chocolate cupcakes

One time we asked what the difference was between cupcakes and muffins… and apparently cupcakes use butter and muffins use oil!

So there you go! Hopefully that will help you one day during trivia. Unless you’re like us and you hate trivia… because trivia SOUNDS like a good idea… but then it never is really that fun because we never know the answers and google isn’t allowed! 

Anyway the point is that these Gluten Free Sugar Free Chocolate Cupcakes are the goods. The recipe is quick, tick, easy, tick and delish, TICK!

We get all our health food aisle ingredients from our local Supabarn, they have the best health food aisle ever, we could literally spend an hour in that aisle.

Do you love cupcakes too? What’s your favourite kind? Leave us a comment and we’ll put it on our to make list!

Always merrymaking,

Emma + Carla

gluten free sugar free chocolate cupcakes
P.s we’ve been getting the brand new recipes together for our next Make Life Merry 4 Week Program! They are DELISH. Are you in? It’s 4 weeks to a healthier, happier YOU! Done for you meal plans, shopping lists, expert webinars and an EPIC community to support you along the way!

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gluten free sugar free chocolate cupcakes
Serves 12
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Stuff you need
  1. 1 cup quinoa
  2. 2 cups water
  3. 3⁄4 cup butter melted (or coconut oil)
  4. 3⁄4 cup raw cacao powder
  5. 1⁄3 cup coconut milk (carton)
  6. 1⁄4 – 1⁄2 cup rice malt syrup (depends on how sweet you like it!)
  7. 4 eggs
  8. 1 tsp. apple cider vinegar
  9. 1 tsp. 100% vanilla extract
  10. pinch of salt
For the frosting
  1. 1⁄4 cup coconut oil
  2. 1⁄4 cup unhulled tahini
  3. 3 tbs. cacao
  4. 2 tbs. butter
  5. 1 tbs. rice malt syrup
  6. 1 tsp. 100% vanilla extract
  7. pinch of slat
Now what
  1. Preheat oven to 170 °c (340°F) and a muffin tray with 12 patty cans.
  2. Bring quinoa and water to boil in a saucepan.
  3. Reduce heat to low, cover and simmer until most of the liquid has been absorbed. it should take about 20 minutes. allow to cool (you can make this the day before!).
  4. In a mix master, beat the eggs, coconut milk and vanilla.
  5. Add the quinoa and butter and mix on medium speed for 2-3 minutes.
  6. Finally, add the cacao, rice malt, salt, and apple cider vinegar, mix on super low speed until just combined.
  7. Spoon the cake batter in to the prepared patty cans and place into the oven for 20 minutes.
  8. Allow to cool, turn out, then ice! Yum!
  9. For the frosting, place all the ingredients into a blender or food processor and whiz on medium until smooth and creamy.
  10. You can store these cupcakes in the fridge, share with friends, or freeze individually for later!
Merrymaker tip
  1. Change the rice malt syrup for honey or maple syrup if you like!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation
We developed these Gluten Free Sugar Free Chocolate Cupcakes as part of our SupaMerry campaign!  Read more about how and why we work with brands here! 

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