Chocolate Glazed Cupcakes Recipe

These chocolate-glazed cupcakes make a delicious treat for sharing!

I’ve never been one to miss out on desserts. That may or may not be one of the reasons I find myself in the position of needing to lose weight in the first place. But it’s always been my opinion that you have to enjoy life’s celebrations.

Clean Eating Chocolate Glazed Cupcakes Recipe

So now that this low-carb thing is taking over my life, I find myself fighting against it. There are certain things I just don’t want to give up. It’s almost like low-carb eating has turned me into a 2-year-old, stomping my feet and pumping my fists in the air. There is a part of me that is screaming, “I don’t want to eat low-carb!!!! I want dessert!!!!

Well… the logical side of me knows that even with all the bumps in the road I’ve experienced so far (and there have been plenty!), that little 2-year-old needs some good, ol’ fashioned discipline. I mean, at some point, you have to stop complaining, put on your big girl panties, and dive into what you know you need to do, head first.

The thing is, when you make a big life change like this, you tend to think a whole lot about what you CAN’T have anymore. And that is the fastest way to find an excuse to go back to old habits. Something I’ve caught myself doing.

So with Valentine’s Day around the corner, I knew I had to find some way to enjoy a treat without straying off course. These muffins were the answer. But Mini Chef would not have appreciated my low-carb cupcakes. So I made them for him with honey instead, and that’s the recipe I’m sharing here.

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Clean Eating Chocolate Glazed Cupcakes Recipe

Chocolate-Glazed Cupcakes Recipe

A deliciously sweet treat to share!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 234kcal


Cupcake Ingredients

  • 6 large eggs
  • cup coconut milk
  • ¼ cup honey
  • ¼ cup coconut oil
  • ¼ cup unsweetened apple sauce
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ tsp. baking soda
  • 1 tsp. pure vanilla extract
  • 1 tbsp. unsweetened cocoa powder

Chocolate Glaze Ingredients

  • ¼ cup unsweetened cocoa powder
  • ¼ cup coconut oil
  • ¼ cup honey


  • In a large mixing bowl, whisk together all the cupcake ingredients.
  • The coconut oil will leave clumps, but this is okay. Just break them up the best you can with the whisk while mixing.
  • Pour batter in equal amounts into a greased standard-sized muffin pan. Silicon pans are best for this, but non-stick works too.
  • Bake at 350 F. for approximately 30 minutes, or until a knife inserted into the center of a cupcake pulls out clean.
  • Set aside and allow to cool.
  • While the cupcakes cook, warm the glaze ingredients in a small sauce pot, stirring constantly until the chocolate is fully melted.
  • Allow it to cool slightly, or until it reaches the consistency you prefer.
  • Spoon the glaze over the cupcakes and transfer the cupcakes to the fridge.
  • Once the glaze has hardened a bit, they are ready to serve.
  • Note, these are yummy with the glaze not chilled too.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1muffin | Calories: 234kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 103mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 155IU | Calcium: 36mg | Iron: 1.5mg

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  1. Lauren says:

    WOW! Exactly what I was looking for. With all the red and pink sweet treats flying around the blogosphere this wknd, my sweet tooth was starting to act up. I’ve been looking for a healthy chocolate cupcake recipe and this is perfect. I love baking with appleaseuce too- I find it a good sweetener and binder.

    1. The Gracious Pantry says:

      Lauren – Yep! Applesauce works great in baking! But I find there is a balance. There has to be some oil or things get a sort of “rubbery” texture. Hope you enjoy the cupcakes!

  2. Amy Morse says:

    My child is allergic to nut flours. Can you suggest an alternative flour for almond flour. I already have the coconut flour.


    1. The Gracious Pantry says:

      Amy – Depends. Are grains okay or do you need them to be grain free?

  3. Hi, just wondering if you have a substitution suggestion for the almond and coconut flour. I wanted to make these tonight, but don’t have that on hand. Will I need to adjust any other ingredients in the recipe if I change the flours?

    1. The Gracious Pantry says:

      Laura – It would require changing the ratios of wet to dry ingredients because of the coconut flour. I do have other cupcake and muffin recipes though that may work better for you.

  4. I am attempting clean eating, but my husband is allergic to tree nuts and any citrus. And he is a huge sweets eater so I’m trying to ease him into this gradually so it will be long lasting. We also found out that I am gluten intolerant so that cuts out most flours. Help!

    1. The Gracious Pantry says:

      Mary – That’s a tough one! But not impossible. You can certainly still eat clean without a problem, but if I understand you right, you are looking for something sweet? Can he have coconut? If so, you might try these: Otherwise, I do have several desserts that fit what you need, they may just not be exactly what you are looking for. You can start here: Some of the cookies and such have gluten, but things like the watermelon cake (you can use heavy whipping cream instead of coconut cream) most of my ice cream recipes or a Strawberry Fool ( – again, sub with heavy whipping cream) may help.

  5. Sandra F. says:

    Hi! Can I use Skim milk or almond milk? I don’t use coconut milk….and don’t want to buy it for one recipe. Would love to make these this weekend – they look so good! Thank you 🙂

    1. The Gracious Pantry says:

      Sandra – You could try either one, but the consistency may end up a little runnier. I’m not sure if that will affect baking times or not, so you’d have to play with it a bit.