Grain-Free Chocolate Cupcakes
Grain-Free Chocolate Cupcakes is an American recipe that serves 6. For 95 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 228 calories, 6g of protein, and 9g of fat. It works well as a very reasonably priced side dish. It is brought to you by Queen of Quinoa. Head to the store and pick up turmeric, eggs, flaxseed meal, and a few other things to make it today. 1028 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 50%, this dish is solid. Spooky Spider Web Coconut Cupcakes with Chocolate Ganache (Vegan, Gluten-Free, Grain-Free, Oil-Free), Grain-free Dark Chocolate Peppermint Cupcakes, and Chocolate Cupcakes with Peanut Butter Frosting (Grain-Free, Paleo Adaptation Included) are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¼ teaspoon baking soda
¼ cup cocoa powder
¼ cup coconut flour
2 tablespoons coconut oil, melted
3 large eggs, beaten
1 tablespoons flaxseed meal
3 tablespoons maple syrup
1/4 cup raw honey
¼ teaspoon fine sea salt
1 medium sweet potato, mashed
2 tablespoons tapioca starch
½ teaspoon turmeric (for orange coloring)
Equipment:
muffin tray
oven
mixing bowl
whisk
food processor
wire rack
Cooking instruction summary:
Preheat the oven to 375 degrees F. Line a muffin tin with 6 paper liners (place the liners on the inside of the muffin tin for more consistent baking).Whisk together dry ingredients in a small bowl.In a separate mixing bowl, beat the eggs, honey and 1 tablespoon coconut oil. Add dry ingredients to wet and mix to combine.Spoon batter into the paper liners, filling each about ? of the way full.Bake in the center of the oven for 18 – 20 minutes, until a cake tester inserted into the center, comes out clean.Cool on a wire rack completely before frosting.For the frosting, combine the sweet potato, maple syrup, tapioca starch, remaining 1 tablespoon coconut oil and turmeric in a food processor, and process until smooth. Cool before transferring to a piping bag.Pipe the frosting on the cupcakes and serve immediately.
Step by step:
1. Preheat the oven to 375 degrees F. Line a muffin tin with 6 paper liners (place the liners on the inside of the muffin tin for more consistent baking).
2. Whisk together dry ingredients in a small bowl.In a separate mixing bowl, beat the eggs, honey and 1 tablespoon coconut oil.
3. Add dry ingredients to wet and mix to combine.Spoon batter into the paper liners, filling each about ? of the way full.
4. Bake in the center of the oven for 18 – 20 minutes, until a cake tester inserted into the center, comes out clean.Cool on a wire rack completely before frosting.For the frosting, combine the sweet potato, maple syrup, tapioca starch, remaining 1 tablespoon coconut oil and turmeric in a food processor, and process until smooth. Cool before transferring to a piping bag.Pipe the frosting on the cupcakes and serve immediately.
Nutrition Information:
covered percent of daily need
