Decadent Double Chocolate Cupcakes, Grain-Free, Sugar-Free, Nut-Free

Is it possible to have a delicious cupcake, devoid of sugar, flour, nuts, and the like?  Yes!  It totally is.  This recipe was inspired by a cupcake recipe on Elana's Pantry, and for her web site I am eternally grateful.  Before I had the chutzpah to start creating my own recipes, hers were a constant source of grain-free goodness.

These days, I feel like I understand the chemistry of baking just enough to get by on my own.  I will be trying out a few different recipes over the next few weeks in preparation for S's 2nd birthday party, which I am attempting to make 100% gluten free, if not sugar or grain-free.  We'll see how that works out!  But these cupcakes are sure to please even the most critical of chocolate cupcake fans.  This, I believe, is due in part to a few extra ingredients.

Grain-Free, Sugar-Free, Nut-Free Double Chocolate Cupcakes
1/4 cup coconut flour
1/4 cup cocoa powder
1 1/2 tsp baking powder
pinch of salt
1 tsp ground coffee (I used decaf)
1/4 cup walnut or coconut oil
4 room temp eggs
1/2 tsp vanilla extract
1/2 cup SF granular sweetener (I used Z Sweet erythritol)
1/4 cup water
1 ounce unsweetened chocolate, like Bakers


In a medium mixing bowl, combine your coconut flour, cocoa powder, ground coffee, pinch of salt, and baking powder.  Mix well with a fork to get rid of any lumps.  In a separate bowl, add your granular SF sweetener, extract, and your oil.  In a microwave safe bowl, nuke your ounce of chocolate with quarter cup of water.  Microwave for 10-15 seconds at a time, stirring at each interval, until you have a soupy-like chocolate sauce.  Mix it in with your sweetener and oil and combine well.  Then add your room temp eggs.  Stir to combine, and add wet to dry.  You should have a super wet mixture that is easily pourable, almost like pancake batter.  Using a tbsp scoop, scoop into lined muffin tin and bake until cooked all the way through.  Elana recommends 15-18 minutes, but as we all know, my oven is more like 30 min.  Yes, I know I really need to get the temperature checked.

For a super easy chocolate ganache/glaze, simply melt some SF chocolate chips mixed with a bit of milk or even water and dip the cupcake in the glaze to cover.  Wait until cupcakes are cooled to do this.