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

To contact us Click HERE





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.

If you notice, I gave you 2 chocolate frosting options. I made my whipped chocolate ganache frosting first, which is seen in the last picture. Then, I found a piece of paper where I had scribbled "Amber's Chocolate Frosting" (from The Tasty Alternative) with the recipe underneath and I just had to try it - it's seen in the first 2 pictures. Both frostings were easy, rich, and creamy... so good I was caught eating them with a spoon! Please don't judge me like my husband who took the spoon away from me!

I normally would just post a link to Amber's recipe, but I looked and looked on her site and could not find the it. :( Good thing I didn't throw away my piece of paper with her recipe scribbled on it!

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 :)

• 1 C Water
• 1/2 C Cocoa Powder
• 1/3 C 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
• 1/2 C Arrowroot Flour
• 1 Tsp. Baking Soda
• 1/4 Tsp. Sea Salt
• 1/2 Heaping Tsp. Cinnamon {optional}
• 6 Eggs

Whipped Chocolate Ganache:

• 1/2 C SO Delicious coconut milk, original or preferred milk alternative
• 1 C Enjoy Life Dairy Free Chocolate Chips
• Pinch of Sea Salt
• 1 Tsp. Vanilla (or 1 Tbsp instant coffee for a twist!)
• A Few Drops Liquid Vanilla Stevia, to taste (optional)

OR: Amber's Chocolate Frosting Recipe:

• 1/3 C Non Hydrogenated Shortening
• 1/3 C Maple Syrup
• 1/4 C Coconut Oil, liquified
• 5 Drops Liquid Vanilla Stevia
• 1/2 C Cocoa Powder

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.


Whipped Chocolate Ganache Frosting:
1. Place the chocolate chips, salt, and vanilla or coffee in a shallow bowl. Set aside.
2. Bring the milk to a boil. 
3. Pour over the chocolate chips. Stir until chocolate is completely melted.
BTW- For a traditional chocolate ganache:  Dip the tops of the cupcakes in the ganache (without placing in fridge and whipping) set aside to set.
4. Place uncovered in fridge for 15 - 20 minutes. Whip with a handheld mixer. If it's too thin, place back in fridge 5 minutes and beat again. Repeat until frosting reaches desired consistency.


Amber's Chocolate Frosting Recipe (Equally Delicious!):

1. Mix all ingredients in a mixing bowl with a fork. Beat for 30 seconds or until smooth and well blended.

this post is part of Gluten Free Fridays