Wheat Free Dark Chocolate Cupcakes

Winnie Abramson, ND

By Winnie Abramson, ND

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These wheat free dark chocolate cupcakes are the among the best healthy chocolate cupcake recipes I have made. Instead of the typically overconsumed and often allergenic wheat flour, they are made with nutritious spelt flour.


Spelt flour does contain gluten, so these are not gluten-free (you can find a gluten-free chocolate cake recipe here).

I usually use raw chocolate powder in my dark chocolate recipes, but I ran out…I used Rapunzel brand organic cocoa powder instead, along with organic sugar and just a little organic butter. I was really pleased with how super “chocolate-y” and absolutely scrumptious these turned out.

As far as chocolate dessert recipes go, I think these are pretty healthy, and they will make a great addition to your healthy chocolate recipes collection. Just know that for optimal health, all sugar, even organic sugar, should be limited as much as possible, and it should be avoided if you are trying to lose weight.

If you really like dark chocolate, you could try reducing the sugar by 1/4-1/2 cup.

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Wheat Free Dark Chocolate Cupcakes

Makes 12 cupcakes


For the cupcakes:

  • *1 cup organic unsweetened cocoa powder
  • *1 1/2 cups organic sugar
  • *1 cup spelt flour I used Bob's Red Mill brand
  • *1/4 teaspoons baking soda
  • *1/4 teaspoons Himalayan or sea salt
  • *1 cup cultured buttermilk I used low fat because that is what I had in the house; you could also use organic plain yogurt or organic regular or low fat sour cream
  • *2 eggs preferably organic and free-range
  • *2 tablespoons organic butter melted
  • *1 teaspoon vanilla extract

For the Frosting:

  • *4 tablespoons organic cocoa powder or raw chocolate/cacao powder
  • *2 tablespoons agave syrup
  • *2 tablespoons organic creme fraiche or organic low fat sour cream


  • 1. Heat oven to 350°F. In a medium sized bowl, mix the dry ingredients (cocoa powder through salt). In a separate bowl, mix the wet ingredients (buttermilk through vanilla).
  • 2. Make a well in the center of the dry ingredients, add the wet ingredients to the dry ingredients, and mix well with a rubber spatula.
  • 3. Pour batter into cupcake tins that have been lined with paper liners or smeared with a little melted organic butter (or melted coconut oil).
  • 4. Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before removing from the pan. You can serve these "as is", sprinkled with a little organic powdered sugar, or topped with the following easy and healthy chocolate frosting that contains no refined sugar or trans-fats.
  • 5. For the frosting, mix ingredients together in a small bowl until the desired consistency is reached. I personally like the tangy not-too-sweet flavor achieved with the 2 tablespoons of agave syrup, but sample the frosting and adjust the flavors to your taste accordingly. Enjoy!

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