I used to make a lot of cakes. I took a cake decorating class when I was 21 and I made cakes for every one and every occasion.
I kind of let it slip though, as I transitioned into pies.
Lately cakes and cupcakes have popped back up into my life. I have made several cakes the last month. And this weekend my cousin is getting married and she asked me to make some gluten-free cupcakes for the wedding. Duh, of course, anything for my family.
Last week I made some samples to test out the recipes. And I am excited to share them with you too! Next I’ll share a recipe for Salted Caramel Cupcakes with Macarons.
I HAD to make chocolate cupcakes. Taylor shared the flavors they were having made and said to check with my grandfather on his favorite flavor. He has Celiac’s so making sure he is hooked up is key. He of course voted for chocolate. No pressure… Kidding. I was most excited about these cupcakes. They turned out beautiful and I was pumped for everyone to try them for the flavor.
I did use organic powdered sugar for the frosting on these and butter because I am feeding a larger audience and most are just seeking gluten-free and not paleo. If I were to make these for the market, though, I would probably try them with Spectrum shortening and honey or maple sugar for the sweetener. Feel free to use a different frosting recipe to make these Paleo-friendly.
Delicious! At least that’s what everyone told me and my grandpa ate his before we’d even been there 10 minutes.
Gluten-Free Chocolate Cupcakes
- 1/2 cup grass-fed butter (or coconut oil), softened
- 3/4 cup coconut sugar (or maple)
- 1 egg (room temperature)
- 3 tbsp organic cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp vanilla
- pinch of salt
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/3 cup coconut cream
- 1/4 cup hot coffee
- 1/2 cup grass-fed butter (or spectrum shortening), softened
- 3 cups organic powdered sugar
- 1/4 cup organic cocoa powder
- 3 oz. Enjoy Life Chocolate, melted
- 1-2 tbsp coconut milk (as needed)
- Additional Chocolate for Piped on words
How to Make It:
Beat butter. Add the coconut sugar (or maple, I prefer maple if I have it available). Whip until it lightens in color. Add the egg and vanilla. Next add the coconut cream. In a separate bowl mix the cocoa powder, almond flour, tapioca flour, salt and baking soda. Slowly add this into the mixer. Scrape sides. Gently add the coffee, but until just combined.
Scoop into cupcake liners. Fill them 3/4 of the way full. This made about 15 cupcakes for me. Bake for 20 minutes at 350 or until a toothpick comes out clean. Cool completely.
For the frosting: Melt the chocolate. Cool slightly. Beat the butter in a stand-up mixer. Add the powdered sugar and cocoa powder. Slowly add the melted chocolate. If it is super thick, add coconut milk gradually. Add according to the thickness.
Spoon frosting into a piping bag. I preferred to pipe these into the rose looking top. I started in the middle and rotated, piping towards the outside.
Melt additional chocolate and pipe the words love, make sure it’s pretty thick. Freeze. Place on top before serving.