The Chocolate Cupcake (gluten and refined sugar free)
We have had plenty to celebrate around my family the past few weeks. We recently found out that my sister AND my sister-in-law are carrying a little bun in the oven! Being the first babies coming into our family in almost 20 years you can imagine our excitement. On top of that we have also been celebrating some birthdays and engagements so needless to say, cupcakes have been in demand.
Let me start off by saying that I do not like cupcakes. I never have and I never really had much desire to. I am not even sure why I decided to make cupcakes but alas I did and now I am left with the desire to make them with every chance I get.
Hunters first day back at school? Make cupcakes!
It’s finally semi cool enough in the evenings to go running? Make cupcakes!
I don’t have to work full-time anymore? Cupcakes!
Only 4 months till Downton Abbey comes back on? Cupcakes!
You get my point. These are the kind of cupcakes that turn semi exciting things into special occasions.
Before I send you on your way into cupcake heaven let me just say a few more things about this little bite size dessert.
First, this cupcake is in no way “cakey” or crumbly or dry or “I think I’ll take one bite then realize its not worth it”. It’s sort of a hybrid of fudge and cake, moist and chocolaty. Mmmmmm.
Second, because this cupcake is so incredibly delicious and decadent you probably want to make them “mini” cupcakes. You know, for the weaker tummies out there. ( Like mine)
and Thirdly, the quality of chocolate chips that you use here is KEY. Do yourself a favor and don’t buy Hershey’s or Nestle. My one and only brand is Guittard. Though I have used SunSpire’s dairy free chocolate chips which are a good choice as well.
The Chocolate Cupcake + Chocolate Buttercream Icing
adapted from Elana’s Pantry
Ingredients: yields 6 medium cupcakes
1 1/2 cup of dark chocolate chips
1/2 cup of almond flour
1 teaspoon of baking powder
1/4 cup of ghee or coconut oil (as usual I did a mix of both)
1/4 a cup of local honey
1 tablespoon of vanilla
1/4 a teaspoon of fine sea salt
For the frosting:
1 cup of chocolate chips
1/2 cup of butter or coconut oil if dairy free
1 tablespoon of vanilla
Preheat oven to 350 F.
Place your almond flour and chocolate chips into a food processor and pulse until finely ground and well mixed.
Pulse in eggs, vanilla, oil/ghee and salt until very smooth.
Spoon batter into paper lined muffin pan.
Bake for 20-25 min.
While muffins are baking prepare the buttercream frosting if making.
Melt butter over low heat in a small saucepan.
Once melted stir in your chocolate chips, keep stirring until all chocolate is melted and uniform with butter.
Stir in the vanilla then remove from heat.
Pour into a mixing bowl and place in freezer for 30 min to and hour.
Remove from freezer and beat with a hand-held mixer until light and fluffy.
Spread on cupcakes before serving and top with desiccated coconut for prettiness : )