It’s not quite fair of me to share these grain-free chocolate cupcakes in the GAPS series because they include a “cheat” ingredient — baking soda. If you are okay to use baking soda now and then, I think you will love these. If you can’t make that exception at this point, then just put them on the back burner for someday.
Grain-Free Chocolate Cupcakes
My son and I made these for a church picnic. They turned out absolutely fantastic. The original recipe is Elena’s Pantry Paleo Chocolate Cupcakes. To her recipe, I added vanilla and coffee. Also, my yield and baking time were different, too.
- 1/4 cup coconut flour
- 1/4 cup cocoa or cacao powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 4 pastured eggs
- 1/4 cup coconut oil
- 1/3 cup raw honey
- 1 teaspoon Teeccino, finely ground, or other coffee substitute like Dandy Blend, Caffix, Pero, Roma, etc. — not for GAPS
- 1 teaspoon vanilla extract
Makes 9 cupcakes. Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in food processor and mix well. Line a muffin pan with paper liners. Fill each with 1/4 cup of cupcake mixture. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Let cool on a rack. Frost.
Chocolate Buttercream Frosting
For this, I happily refer you to the recipe that’s perfection itself from Kendahl at Our Nourishing Roots. The only thing I did differently was that I didn’t beat the frosting in my mixer, but rather used my food processor. Thus, my frosting was not as fluffy. It held up very well outside at a picnic afternoon and as you can see — delectable!
I hope you’ll give these a try! Be sure and let me know what you think.