Chocolate Cupcakes With Chocolate Frosting {Grain/Dairy/Refined Sugar/Gum Free}

My little girl missed a party at school this week so I promised her cupcakes. I was planning on making her my trusty ‘ol chocolate cupcake recipe, but when I looked at recipe and it called for 2/3 C butter, 1 1/4 C coconut sugar, and xanthan gum, I knew my recipe needed revised.

And I’m so happy I revised it ’cause we liked my revised version even better than the original! The honey/stevia combo instead of the palm sugar (which has more of a nutty/caramel taste) made them a bit sweeter and richer than the original and by reducing the oil and adding an additional egg, it made them even more moist and fluffy while holding together perfectly.

 

Helpful Hints:
-When using coconut flour, a good rule of thumb is to use 2 eggs for every 1/4 C of coconut flour. For this recipe, I added an additional egg for the arrowroot and another additional egg for the cocoa powder to give these cupcakes a perfect crumb 🙂

-These cupcakes go great with my Paleo Chocolate Buttercream Frosting!!!

 

 

Chocolate Cupcakes With Chocolate Frosting {Grain/Dairy/Refined Sugar/Gum Free}

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 C Water
  • 1/2 C Cocoa Powder
  • 1/3 C Refined Coconut Oil or dairy free butter
  • 1/2 C Honey
  • 1/2 Tsp. Liquid Vanilla Stevia
  • 1 Tsp. Pure Vanilla
  • 1/2 C Coconut Flour sifted
  • 1/4 C Arrowroot Flour
  • 1 Tsp. Baking Soda
  • 1/4 Tsp. Sea Salt
  • 1/2 Heaping Tsp. Cinnamon {optional}
  • 6 Eggs

Instructions

  1. Preheat oven to 375 degrees.
  2. Bring the water to a boil. Remove from heat and stir in the cocoa powder and coconut oil until melted. Stir in the honey and vanilla stevia. Set aside.
  3. In a large mixing bowl, whisk together the sifted coconut flour, arrowroot, baking soda, sea salt, and cinnamon. Stir in the cocoa mixture then the eggs and vanilla. Mix well.
  4. Evenly distribute batter between 12 lined or greased baking cups (each cup will be full).
  5. Bake 17 - 20 minutes. Cool completely before frosting.

 

this post is part of Gluten Free Fridays, Fat Tuesday, Allergy Free Wednesdays, Slightly Indulgent Tuesday, Gluten Free Wednesdays, and Gluten Free Mondays

Posted December 6, 2012 by Cassidy in Cupcakes & Frostings, Nut Free, Paleo / 9 Comments

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9 responses to “Chocolate Cupcakes With Chocolate Frosting {Grain/Dairy/Refined Sugar/Gum Free}

  1. WHOA, these look awesome! I don’t know if I could choose between the two frosting options!! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from vegetarianmamma.com

  2. […] over casein free chocolate chips and added a taste of coffee. This ganache goes perfect with my Moist and Fluffy Chocolate Cupcakes, or as sweet filling in my Dairy Free Truffles — Enjoy! Dairy Free Chocolate Ganache […]

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