What’s better than chocolate? More chocolate packed in a grain and gluten-free cupcake! In this recipe by paleo baker Elizabeth Barbone, the cocoa-y cupcakes and rich frosting are both studded with chocolate chips. When it comes to guilt-free indulgence for the whole family, this dessert recipe is exactly what you’re looking for.
Active Time: 15 minutes
Bake Time: about 20 minutes
Yield: 9 cupcakes
36 grams (⅓ cup) natural cocoa powder
36 grams (⅓ cup) coconut flour
½ teaspoon baking soda
½ teaspoon salt
170 grams (½ cup) honey
57 grams (¼ cup) coconut oil, melted and cooled slightly
4 large eggs (about 200 grams out of the shell)
78 grams (½ cup) dairy-free dark chocolate chips
78 grams (½ cup) mini chocolate chips
1 cup Chocolate Frosting (see below)
1. Adjust an oven rack to the middle position and preheat the oven to 350ºF. Line 9 standard-size muffin cups with paper liners.
2. Whisk the cocoa powder, coconut flour, baking soda, and salt together in a medium mixing bowl. Add the honey and melted coconut oil and whisk until smooth. The batter will be thick.
3. One at a time, whisk in the eggs. Be sure each egg is thoroughly incorporated before adding the next. Allow the batter to rest for 5 minutes.
4. Stir in the chocolate chips. Divide evenly between the prepared muffin cups. Each cup should be about two-thirds full. Lightly tap the pan on the counter. (This helps the batter settle evenly in the pan.)
5. Bake until the cupcakes are set and spring back to the touch, about 20 minutes.
6. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
7. Stir about half of the mini chocolate chips into the frosting and ice the cupcakes (see below).
8. Sprinkle the remaining chocolate chips on top.
9. Store on the counter, covered, for up to 3 days. Freeze, wrapped in plastic wrap and then in heavy-duty foil, for up to 6 weeks. May be frozen iced or uniced.
Active Time: 10 minutes
Yield: 1 cup; enough for 1 (8-inch) cake or 12 cupcakes
226 grams (2 cups) powdered sugar, homemade (see below) or grain-free store-bought
75 grams (3/4 cup) Dutch-process cocoa powder
1/4 teaspoon salt
113 grams (1/2 cup) palm shortening, solid, or unsalted butter, softened
57 grams (1/4 cup) milk, dairy-free or traditional
1/2 teaspoon vanilla extract
1. Whisk the powdered sugar, cocoa powder, and salt together in a medium mixing bowl. Add the palm shortening and mix with a handheld mixer on medium speed until combined. Frosting will be thick. With the mixer running, add the milk in a slow and steady stream. Add the vanilla and mix until fluffy. If the frosting is too thick to spread, add an additional teaspoon or two of milk.
2. Use the frosting right away or store in the refrigerator, covered, for up to 5 days. Allow the frosting to come to room temperature, then rewhip before using.
Super Chocolate Frosting: Prepare the chocolate frosting as directed. Melt and cool 85 grams (3 ounces) dark chocolate (72% cacao recommended). In a slow and steady stream, add the chocolate to the frosting while mixing. Chill the frosting for an hour, until firm but spreadable.
Rewhip until fluffy just before using.
Grain-Free Powdered Sugar
I like to use evaporated cane juice when I make powdered sugar. Its somewhat neutral flavor makes it perfect for frosting and marzipan.
Active Time: 5 minutes
Yield: about 2 cups
170 grams (1 cup) evaporated cane juice or coconut sugar
1 tablespoon tapioca starch
1. Combine the evaporated cane juice and starch in a high-powered blender. Start at low speed and increase the speed until you reach the blender’s highest speed. Mix for 30 seconds.
Powdered sugar keeps indefinitely. Store in the pantry in an airtight container.
Who’s ready to get baking? Share your results with us in the Comments below!
Have your cake and eat it too (without grain or gluten) is the motto behind Elizabeth Barbone’s newest cookbook “World’s Easiest Paleo Baking.” Families who eat gluten-free will find their sweet tooth sated after going through the 80+ recipes in her book. Available on Amazon, $15.74.
Reprinted from World’s Easiest Paleo Baking by Elizabeth Barbone (Lake Press, 2016). Recipes and photography copyright Elizabeth Barbone.