When we're healthy, we're happy.
When we're healthy, we're happy.
Grain-free Chocolate Cupcakes
Prep Notes
Muffin tin
Cupcake liners
Electric mixer
Yields
1 dozen cupcakes
Ingredients
Cupcakes:
1 cup hazelnut flour
1 cup almond flour
1/4 cup raw cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted and cooled (coconut oil can be a substitute)
1/4 cup of milk (coconut milk or any nut milk can be a substitute)
1/3 cup of maple syrup (light or dark)
2 eggs
1 1/4 teaspoons vanilla extract
1 - 2 oz. raw chocolate, roughly chopped (sweetened with coconut sugar)
Frosting:
1 cup palm shortening
1/4 - 1/3 cup maple syrup
2 teaspoons vanilla extract
1 - 2 oz. raw chocolate, roughly chopped
Directions
Cupcakes:
1. Pre-heat oven to 350 degrees F.
2. Line muffin tins with cupcake liners
3. In a large bowl, combine the nut flours, raw cocoa, salt, and baking soda and mix until well-incorporated.
4. Add the melted butter, milk, maple syrup, eggs, and vanilla extract and mix by hand with a wooden spoon until well-incorporated. The batter will be lumpy, but do not over beat. Stir in the roughly chopped chocolate.
5. Scoop the batter into the cupcake liners to 3/4 full.
6. Bake in hot oven for 15 minutes or until the cupcakes test mostly clean -- allowing a few crumbs on the tester.
7. Cool on wire racks for ten minutes, then turn the cupcakes out of the tin to continue cooling on the wire racks.
8. When completely cool, frost and decorate with the following recipe.
Frosting:
1. In a medium bowl of electric, beat palm shortening, maple syrup, and vanilla extract at high speed until it holds together in peaks.
2. Frost each completely cooled cupcake.
3. Put roughly chopped chocolate in a small bowl, and dip each frosted cupcake into the chocolate to cover.
4. Serve.