This recipe is so not GFG-approved tasting, I feel guilty posting it. It tastes like a chocolate cupcake you'd get a fancy shmancy cupcake shop. I sh*t you not. Seriously. Healthy? Eh, maybe not so much. But it won't spike your blood sugar and it's not nauseatingly sweet like store-bought cupcakes tend to be. It's awesome. But first....sorry I have been MIA this past week. I've been lucky enough to be on spring break so I am having the time of my life spending oodles of QT with S. She and I have had a wonderful week full of playdates, exploration, visits to the park, and time together at home. It hasn't hurt that the weather has been in the 80's everyday this week either. I can't believe how fast time flies. I can't believe how much I love her, and how much I cherish every single second with her. Every day she is sweeter than the day before.
So since we're on the subject of sweet, I've had this recipe in mind for at least three weeks now, but needed the right excuse to try it. We are having friends over for dinner tonight so I figured this was as good a time as any. I am super excited to tell you this is an intensely chocolatey, delicious, easy, and crowd-pleasing treat.
Grain-Free, Sugar-Free Chocolate Cupcakes with Chocolate Frosting (makes 9 cupcakes)
3/4 cup almond flour
1/4 cup cocoa powder
2 tbsp coconut flour (make sure there are no lumps!)
1 tbsp ground coffee (decaf is fine)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 room temp eggs, beaten
2 tbsp oil (grapeseed, coconut etc)
1/4 cup preferred liquid sweetener (I used SF vanilla syrup)
1/2 cup sugar free chocolate chips (either from the store, or homemade using this recipe)
1 tbsp milk or nutmilk
Preheat your oven to 325 and line a muffin tin with cupcake liners. In a mixing bowl combine first seven ingredients and incorporate well, making sure there are no lumps. In a separate bowl, mix your beaten eggs, oil, and sweetener together. If you are using a non-flavored sweetener, such as agave, plain SF syrup, date syrup etc, throw in a half tsp of vanilla. Pour wet into dry and mix for just a moment. In another bowl, melt your chocolate chips with 1 tbsp milk (in the microwave is easiest, put it in for 10 seconds and then remove and stir.) and let melted chocolate cool for a minute, then add to batter. Stir so everything is incorporated, then using a tbsp measure, put 2 tbsp of batter into each cupcake liner. Drop the tin down on the counter top a few times to get out any air bubbles. Bake for 20 minutes or until a knife comes out just barely clean.
easy peezy folks. Melt 1/4 cup of chocolate chips with 2 tbsp of butter and a splash of milk.
This absolutely does not have a heavy or dense consistency like many almond flour baked goods can have. I attribute that to the quarter cup of cocoa powder, and the 1/2 tsp or baking soda and powder that really lighten this thing up.
I don't think I would change a thing about this recipe next time around, except that I would probably underbake it just by a minute.
To go with this dessert I'm serving slow-cooker ribs (this dope-ass recipe), broccoli slaw, and salad. Think my guests will miss the carbs?
This week we are off to sunny Scottsdale to see the MIL. Looking forward to lots of sunshine and dry dry heat, yummmmmm I love the desert. XoXoGFG