Saturday, February 9, 2013

Double Chocolate Cupcakes (Grain/Nut/Dairy Free, Honey Sweetened)


Here we are again, with Valentines Day just around the corner. One of my favorite holidays! YES, I used to be a "Valentine hater" (read more about that in my Confessions of a Valentine Junkie) but my hating days are long gone. It started out with sophisticated things like french macrons, dark chocolate truffles and peonies, but now I just swoon at everything pink, red, chocolate or heart shaped. And these cupcakes are definitely swoon-worthy!



Most of the time, my recipes get tested on my husband Ben and my boys, (I know...tough job right?) but this time I got to make a whole bunch of these for a birthday party for the sweetest little two-year-old princes that you've ever seen. In fact, you might remember THIS smash cake that I made for her last year and guess what....she's still the cutest little girl.....ever! Luckily, her mom (who happens to be a phenomenal photographer) captured a few shots of the cupcakes in action to show you. Now if only she'd sent me one of Grampa in his full sized Elmo costume! I heard it was a huge hit! 

Anyway, I can officially say that these cupcakes are kid tested and hippie/foodie mother approved since they are nut, dairy, and refined sugar free, and still taste amazing enough to please a whole bunch of picky two-year-old princesses. So whether you make these for a group like that, or you're planning a special Valentine's treat, you're sure to win some hearts with these! You can get the link to the frosting recipe at the end of the post.



Coconut Flour Double Chocolate Cupcakes

(Grain/Nut,/Dairy Free, Honey Sweetened


Ingredients:

Dry ingredients:
1/2 cup coconut flour or 2 oz by weight (use dip and sweep method*)
6 tablespoons cocoa powder 
1/4 tsp salt
1/4 tsp baking soda

1/2 cup liquid coconut oil or palm shortening 
1/2 cup honey 
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar or coconut vinegar

6 whole large eggs

1/4 cup (or more) Enjoy Life mini Chocolate Chips 


Strawberry Frosting Recipe is linked at the end of the post 

Directions for the cake:

Preheat oven to 350 degrees.

Line muffin tins with paper liners or use silicone muffin molds. Often times I use silicone muffin liners instead of paper just because coconut flour baked goods tend to stick to the paper linings.

Combine the dry ingredients together and set aside. 

*Note: Be sure to use the 'dip and sweep(scoop)' method when measuring coconut flour. Dip the measuring cup into the flour, then sweep over the top with a knife or flat edge. Coconut flour is highly absorbent, so proper measuring is imperative to get a nice cake 'crumb'. 1/2 cup will weigh about 2 oz.

Using a mixer or hand whisk, beat the coconut oil, honey, vanilla and vinegar till well combined. 

On low/medium-speed combine the dry ingredients into the wet mixture and continue to mix till smooth. 

Incorporate the eggs into the batter 2 at a time till well combined.

Stir in the chocolate chips.

Fill prepared muffin tins about 2/3 full.

Bake at 350 degrees for 22 minutes or until the tops spring back under gentle touch or a toothpick in the center comes out clean. Baking times will vary from oven to oven and bakeware to bakeware,  so keep an eye on it towards the end. 

Allow the muffins/cupcakes to cool for 10 minutes. Coconut baked goods are best when given proper time to cool so the moisture can redistribute throughout the cake.

Makes about 10-11 regular size cupcakes

These cupcakes are GREAT paired with my
Strawberry Whipped (Not Butter)-Cream 

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