Grain-Free, Dairy-Free Coconut Cupcakes with Chocolate-Peanut Butter Frosting

 In Cupcakes, Dairy Free, Dessert, Gluten Free

Grain-free, dairy-free Coconut Cupcakes with Chocolate-Peanut Butter Frosting

If you’ve spent any time on this blog, you know there are a few flavors I use often: Coconut, Chocolate and Peanut Butter (or Almond Butter).  And I’m pretty sure I’ve used all three in one recipe more than once.  But I had yet to submit a grain-free, dairy-free cupcake of this particular variety.  So, here you go.  And, you’re welcome.

I made these cupcakes to celebrate the blog’s first birthday.  It has been quite a year.  As I reflect back on the earliest posts, it’s clear I had very little idea what I was doing.  I just wanted to share my recipes with like-minded eaters – those who enjoy delicious treats every now and then.  And I wanted to include fellow bakers who deal with food allergies or restrictions.  I have spent many years adapting recipes to my own dietary changes, so I thought I’d save my dear readers a step and create the recipe for them.

Grain-free, dairy-free Coconut Cupcakes with Chocolate-Peanut Butter Frosting

I’m most proud of my breads.  Bread is difficult under the best circumstances.  Yeast ratios, rise time(s), bake times, how much to knead – it’s an art form, really.  Of course, you didn’t see how many loaves ended up in the trash during my experiments, but when the bread came out good, it was really good.

I’ll admit to some failures, too.  I had a hard time with granola bars.  Often, I tried to make them nut-free since they are such perfect school snacks.  Without nut butters, I couldn’t get the bars to stick together.  Or they’d end up too dense with an unpleasant chew.

I tried to make marshmallows once.  Their ultimate purpose was a Crispy Rice treat for which they served their purpose, but when I tried to form them into actual ‘mallows, I got a gelatinous mess.

Another epic disaster was an attempt at meringue cookies.  I don’t actually know where I went wrong, but they were terrible.

I know that as long as I am inventing recipes, I will have failures.  I’m undeterred.  Because, as Yoda says: “the greatest teacher, failure is.”

In 2018, I plan to focus on more health-conscious recipes.  Not a dramatic change from 2017, but rather than focusing on allergies, I plan to concentrate more on wellness-eating (if that’s a thing).  This is partly because of some things I’ve learned about digestive health that have really changed how and what I eat.  I’ll save those details for later.  But, as always, if you’d like me to craft a recipe for something that sounds wonderful, let me know!  I’m always open to ideas!

These Coconut Cupcakes with Chocolate-Peanut Butter Frosting are the first example of how I can bake something that adheres to a pretty rigid set of dietary “instructions.”  And they still taste amazing.  And I can eat them with no sense of guilt (unless I eat more than one in a single sitting – which happens every now and then…)

Grain-free, dairy-free Coconut Cupcakes with Chocolate-Peanut Butter Frosting

Grain-free, dairy-free Coconut Cupcakes with Chocolate-Peanut Butter Frosting

Grain-Free, Dairy-Free Coconut Cupcakes with Chocolate-Peanut Butter Frosting

  • Prep Time: 10m
  • Cook Time: 18m
  • Total Time: 1h


  • 1 1/2 cups unsweetened, shredded coconut, fine shred
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/4 cup granulated sugar
  • 1/3 cup full-fat coconut milk (from the can)
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract


  • 1 cup chocolate peanut butter spread (I like Peanut Butter and Co.)
  • ¾ cup palm oil shortening
  • 2 tablespoons powdered sugar
  • 1 teaspoon unsweetened cocoa powder

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. In a large bowl, whisk together the shredded coconut, flours, baking powder and salt together with a fork until combined.
  3. In a medium bowl, beat the eggs then add the sugar, coconut milk, oil and extracts and stir to combine.
  4. Add the dry ingredients to the wet and stir until fully incorporated.
  5. Line a cupcake pan with paper liners.
  6. Fill each liner with batter. You’ll fill them to the top of the liner, but the batter is thick, so use a spoon to press the batter in to fill each cup.
  7. Bake for 18 minutes.
  8. Remove from the oven and allow to cool in the pan about 5 minutes. Then transfer the cupcakes to a rack to cool completely.
  9. Prepare the frosting. Beat all ingredients with an electric mixer until combined.
  10. Refrigerate about 30 minutes to allow to stiffen.
  11. Fill a piping bag or a zip-top bag with the frosting. Snip a small hole in the corner of the zip-top bag, if using.
  12. Pipe each cupcake. You’ll have more than enough frosting for each cupcake, but I recommend being a little heavy-handed with the frosting. You won’t regret it!
  13. Store these in the fridge for up to five days. Bring them to room temperature before serving for best results.
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