My son and I made these for a church picnic. They turned out absolutely fantastic. 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. 🙂
Update: Baking soda is okay. See comments. 🙂
Be sure to frost with chocolate buttercream frosting — delectable!
Grain-Free Chocolate Cupcakes
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.
Frost with chocolate buttercream frosting -- delectable!
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.
*Find Dandy Blend here.
I hope you'll give these a try! Be sure and let me know what you think. 🙂
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