Thursday, April 30, 2015

Dairy-Free, Grain-Free, Nut-Free Double Chocolate Cupcakes (with a Chocolate Coconut Butter Frosting)





I'm sorry I've been away from the blog for so long. It has been so hard to fit in a lot of the lovely things I used to do. My old life is gone...it's time for me to surrender to my new life...and also, I need a lap top! (Because currently my computer shares the nursery space).

I stayed home today so that I could take James to his six month check up and so I could be with him all day in case he got cranky. He ended up taking a 2 1/2 hour nap when we got home so I proceeded to have the best afternoon which went like this:

I sat on the porch while my doggie laid out in the sun and I started reading a new book which is already good

A mid-day storm rolled in and Clover (my doggie) and I sat inside with the front door wide open and enjoyed it

I baked a batch of DELICIOUS Double Chocolate Cookies. A recipe I've been wanting to try for way too long, and who knows when I'll get it photographed or posted. Here's what I did: I started with my Cocoa Dunker Cookies and substituted four kinds of chocolate chips for the previously healthy ingredients, then scooped them using a mini ice cream scoop and rolled them into smooth balls that I pressed slightly flat, then baked on parchment for 15-18 minutes.

Then I ate those cookies with my afternoon tea while reading a couple favorite blogs and typing this post!

Dairy-Free, Grain-Free, Nut-Free Double Chocolate Cupcakes
makes 12

Chocolate Cake Using Coconut Flour
(adapted from Chocolate Donuts by Detoxinista and Chocolate Cupcakes by Elana's Pantry)

1/4 C coconut flour
1/4 C cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 C coconut oil (or butter if you don't need these dairy free)
3 eggs
1/2 C honey

Preheat the oven to 350 and line a muffin tin with paper liners
Mix the cooled melted coconut oil, eggs and honey
In a separate bowl whisk the coconut flour, cocoa, salt and baking soda until blended
Mix the dry with the wet until thoroughly combined
Scoop into 12 paper liners
Bake for 18-22 minutes until dry looking on top but not burned
Remove from the oven and let cool

Chocolate Coconut Butter Frosting
(adapted from The Spunky Coconut's Mini Boulder Cream Doughnuts)

1/4 C coconut butter
1 tsp coconut oil
1 T cocoa
1 T honey
1 tsp vanilla
10 drops stevia

Mix all together
Heat over medium low heat on the stove top stirring constantly, or for 10 second intervals in the microwave, stirring in between
Place into a piping bag with a star tip, or DIY it by using a big ziploc with the corner cut off
Smoosh all of the frosting down to the bottom of the bag, shaking gently to remove air bubbles
Let the cupcakes cool completely before frosting
One batch of frosting will just cover 12 cupcakes

1 comment:

gfe--gluten free easily said...

Those are so pretty and I'm sure totally delicious!

Happy Mother's Day Eve!
Shirley