AMAZING Chocolate Cupcakes with “Buttercream” Icing – Gluten-free and DELICIOUS!
Oh, do I have a TREAT for you all today! Upon putting a picture of these decadent beauties up on Facebook Thursday – I have never had such response and comments before. You girls (and guys) love your chocolate!! Don’t worry – I am SO THERE with you. I choose to incorporate healthy ingredients into my recipes and especially if they are gluten-free, sugar free and FANTASTIC tasting.
This recipe has you covered on all bases. I came across the recipe for the cupcake here and the recipe for the icing here. I tweaked it a bit to my liking and here is a cupcake that is safe to eat (moderation of course) that is loaded with healthy oils, alternative sugars (that are healthy) and some hidden healthy foods that you would never have thought to put into a recipe like this. I LOVE these kind of recipes! I think it is so cool to make something like this and share out with people and convert them to new ways of thinking, baking and incorporating health into their lifestyle.
I guarantee you these won’t last long. I took some to share with several people throughout the week and Scott and I got to have maybe 3 each. That’s OK. I love sharing goodies. It makes me smile to see people smile back with appreciation and be inspired to make these healthy beauties for their family and loved ones. Transforming one family at a time with healthy food choices is my mission. This one is a WINNER!
Yields 12 cupcakes (in a muffin pan)
- 1 tablespoon raw apple cider vinegar
- 1 cup homemade almond milk (you can also use full fat coconut milk)
- ¼ cup tapioca flour or arrowroot flour
- 1 cup gluten free flour (I used sorghum flour – you could use teff or any other gluten-free flour)
- ½ tsp. baking powder (non-aluminum)
- ¾ tsp. baking soda
- 1 TB. psyllium seed husks or flax seed meal (ground flax seeds)
- ½ tsp. sea salt
- 1/3 cup raw cacao powder
- 1 TB. vanilla extract or vanilla bean powder (that’s what I used)
- ¾ cup coconut sugar
- ½ cup extra virgin organic coconut oil, liquefied
1. Preheat oven to 350 degrees F. Lightly oil (I used coconut oil) a 12 cup muffin pan.
2. Combine the apple cider vinegar with the almond milk (or coconut milk) in a large bowl. Let the mixture sit for a few minutes to create a “buttermilk”.
3. In a medium sized bowl, sift together the starch (tapioca or arrowroot flour), sorghum flour, baking powder, baking soda, psyllium seed husks or flax seed meal, sea salt, and cacao powder.
4. Add vanilla, coconut sugar and coconut oil to your “buttermilk” mixture and stir until well combined. Stir in dry ingredients and mix well.
5. Spoon batter into prepared muffin pan and bake for 20-22 minutes, or until tops bounce back.
6. Remove cupcakes from oven and let cool for fifteen minutes in pan. Remove from pan after that time and transfer to a wire cooling rack and let cool completely.
7. Frost with Chocolate “Butterceam” Frosting (recipe below)
Chocolate “Buttercream” Frosting:
Makes 1 cup – plenty for 12 cupcakes and tasting!
- 1/2 cup plus 2 TB. sweet potato purée – I used half a baked sweet potato (I always use homemade for this, so can’t vouch for the canned variety. I bake my potatoes to bring out the natural sweetness as much as possible, then cool, peel and mash).
- 3 TB coconut sugar
- 15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
- 2 tsp pure vanilla extract
- pinch fine sea salt
- 1/4 cup raw cacao or carob powder
- 2.5 ounces GOOD quality dark unsweetened chocolate – I used most of a Green & Black Organic chocolate bar)
- 1/4 cup smooth organic sesame tahini (for nut-free)
- 2 TB. organic extra virgin coconut oil, melted
- Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend. Add the raw cacao powder or carob powder and process until combined. Set aside.
- In a small, heavy-bottomed pot, place the chocolate, tahini and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat. Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.
This frosting can be used as soon as it’s mixed at room temperature as a dark, fudgy chocolate frosting that can be piped and will hold its shape. For a lighter frosting, refrigerate until firm and then whip into a “buttercream”. Either way, no one will believe what is–and isn’t–in this! HeeHee! I love it!
These healthy cupcakes won’t last long, but they will keep up to three days (covered) in the refrigerator. But why would you want them to. Bring to room temperature before eating – the coconut oil in the cupcakes will firm up hard when cold, but soften at room temperature – making for a perfect crumbly chocolate delight in your mouth. Go make these for a birthday party, anniversary party, special occasion or my favorite occasion – “Because I’m WORTH it!” and SO ARE YOU!
SHARE THIS RECIPE OUT TO ANYONE WHO NEEDS GLUTEN-FREE RECIPES OR TO EDUCATE THAT BAKED SWEETS CAN BE HEALTHY AND DECADENT AT THE SAME TIME!
Let me know what you think!May the GREENS be with You! and Be Inspired! Kibby