We made these cupcakes recently for an event at our favorite Portland yoga studio, YoYo Yogi and they were such a hit, we had to share the recipe.
As you'll see from the photos, we made mini-cupcakes, which were super fun. If you don't have a mini muffin pan, the recipe below works for the typical size as well. The minis are just the perfect bite size of deliciousness.
If you can't eat just one, you're not alone ;)
I wish I could give you a bite of one before telling you about how wholesome and nourishing the ingredients are (be sure to check out this blog Can Healthy Desserts Really be Healthy?).
These chocolate delights are naturally gluten free, grain free, refined sugar-free and paleo friendly, if that's your thing. No, they are not made of air. In fact, with the cocoa powder and coconut flour, they're packed with antioxidants and fiber. The eggs add protein and tons of other nutrients, like choline and vitamin D.
The frosting is one of my all time favorites and it's also totally sugar-free and vegan. We're talking about some seriously indulgent nourishment.
Hope you love each bite!
Love & Zest,
PS For the frosting dollops, I used the Ziploc bag method - so easy and mess-free!
Gluten Free double-Chocolate cupcakes with Maple-Cashew Frosting
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/2 cup dark chocolate chips
Maple Cashew Frosting
- 2 cups cashews (soaked in water at least 4 hrs, then drained)
- 1/4-1/2 cup unsweetened vanilla almond milk
- 2 Tbsp maple syrup
- 1 tbsp vanilla extract
- tiny pinch of salt
- Preheat oven to 350°F and line a cupcake tin.
- In a large bowl, combine all the dry ingredients and mix well. Then add the wet ingredients to the same bowl (fewer time doing dishes = more time eating cupcakes!). Stir together all ingredients, except chocolate chips, with a whisk or hand mixer until completely mixed.
- Using a large spoon, fill each cupcake liner to ~1/2 full, sprinkle in a few dark chocolate chips, then fill with more batter until ~3/4 full. No need to be too exact here.
- For full size cupcakes, bake for ~20 minutes, for minis bake for ~8 minutes or until a toothpick inserted in the center comes out clean.
Maple Cashew Frosting
- Blend all ingredients in a high-powered blender or nutribullet until smooth.
- Start with 1/4 cup almond milk then add more if needed - note that frosting is very soft, so thick is better.
- Let frosting chill in the fridge for at least an hour, giving it time to firm up.
- Decorate your cupcakes and eat! (as if you really waited until now to taste ;)