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!
- 1/4 cup coconut flour
- 1/4 cup cocoa powder or cacao powder
- 4 organic or pastured eggs
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/3 cup raw honey
- 1/4 cup coconut oil
- 1 teaspoon Teeccino finely ground, or other coffee substitute like Dandy Blend (omit for GAPS)*
- 1 teaspoon vanilla extract
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. 🙂
so easy... save money and avoid unhealthy store-bought milk!
Free eBook: "Homemade Dairy-Free Milks & Dairy Subs"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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