Chocolate Cupcakes

The recipe Chocolate Cupcakes could satisfy your American craving in approximately 45 minutes. For $1.43 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 487 calories, 6g of protein, and 38g of fat each. Head to the store and pick up Potato Starch Flour, vanilla, butter, and a few other things to make it today. This recipe from Jans Sushi Bar has 40 fans. It works well as a dessert. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 19%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting, Chocolate Dulce de Leche Cupcakes: Sexy Valentine’s Day Cupcakes, and Baby Shower Cupcakes: Banana Chocolate Cupcakes with Macadamia Nut Butter Frosting.

Servings: 10

 

Ingredients:

1 cup almond flour

1/2 teaspoon baking soda

8 ounces butter, softened

1/3 cup ghee or clarified butter, melted

1/4 cup cocoa

1/4 cup coconut milk

1/2 cup coconut sugar

3 ounces high-quality dark chocolate, melted

3 large egg yolks

3 large eggs

2/3 cup mild honey

1/4 teaspoon kosher salt

1 tablespoon potato flour

2 tablespoons tapioca flour

1/2 teaspoon vanilla

1 1/2 teaspoons vanilla extract

Equipment:

mixing bowl

stand mixer

hand mixer

muffin tray

whisk

oven

bowl

baking spatula

measuring cup

toothpicks

wire rack

sauce pan

frying pan

Cooking instruction summary:

Preheat oven to 350 F. Grease 10 cups of a standard muffin tin; set aside.In a large bowl, whisk together the flours, cocoa, salt and baking soda. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), mix together the egg, coconut sugar, ghee, coconut milk and vanilla on low speed until well-blended. Add the dry ingredients in three additions, scraping down the sides of the bowl between each addition, until the batter is smooth.Divide the batter equally between the 10 greased muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted in one of the cupcakes comes out clean. Cool on a wire rack for 10 minutes; remove the cupcakes from the pan and cool completely before frosting.To make the buttercream, grease a heat-proof 1-cup glass measuring cup. Set aside.In a medium bowl, beat the yolks with an electric mixer until light in color. Meanwhile, heat the honey in a small saucepan over medium-high heat just until it comes to a full boil. Immediately transfer the honey to the glass measuring cup to stop the cooking.If using an electric hand-held mixer, beat the hot honey into the yolks in a steady stream. Do not allow honey to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of honey over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of honey. Beat at high speed for 5 seconds. Continue with the remaining honey; for the last addition, use a rubber scraper to remove the honey clinging to the measuring cup. Continue beating until completely cool.Gradually beat in the butter and vanilla - the buttercream will not completely thicken until all of the butter has been added. Once all of the butter has been incorporated, beat in the melted chocolate - make sure the chocolate is not hot. Buttercream can be refrigerated; bring to room temperature and rebeat to restore the texture before using.Nutrition (per serving): 484 calories, 37.2g total fat, 175.1mg cholesterol, 141.4mg sodium, 232.6mg potassium, 33.8g carbohydrates, 3g fiber, 26.9g sugar, 4.3g protein

 

Step by step:


1. Preheat oven to 350 F. Grease 10 cups of a standard muffin tin; set aside.In a large bowl, whisk together the flours, cocoa, salt and baking soda. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), mix together the egg, coconut sugar, ghee, coconut milk and vanilla on low speed until well-blended.

2. Add the dry ingredients in three additions, scraping down the sides of the bowl between each addition, until the batter is smooth.Divide the batter equally between the 10 greased muffin tins.

3. Bake for 15 to 20 minutes, or until a toothpick inserted in one of the cupcakes comes out clean. Cool on a wire rack for 10 minutes; remove the cupcakes from the pan and cool completely before frosting.To make the buttercream, grease a heat-proof 1-cup glass measuring cup. Set aside.In a medium bowl, beat the yolks with an electric mixer until light in color. Meanwhile, heat the honey in a small saucepan over medium-high heat just until it comes to a full boil. Immediately transfer the honey to the glass measuring cup to stop the cooking.If using an electric hand-held mixer, beat the hot honey into the yolks in a steady stream. Do not allow honey to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of honey over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of honey. Beat at high speed for 5 seconds. Continue with the remaining honey; for the last addition, use a rubber scraper to remove the honey clinging to the measuring cup. Continue beating until completely cool.Gradually beat in the butter and vanilla - the buttercream will not completely thicken until all of the butter has been added. Once all of the butter has been incorporated, beat in the melted chocolate - make sure the chocolate is not hot. Buttercream can be refrigerated; bring to room temperature and rebeat to restore the texture before using.Nutrition (per serving): 484 calories, 37.2g total fat, 175.1mg cholesterol, 141.4mg sodium, 232.6mg potassium, 33.8g carbohydrates, 3g fiber, 26.9g sugar, 4.3g protein


Nutrition Information:

Quickview
488k Calories
6g Protein
37g Total Fat
35g Carbs
1% Health Score
Limit These
Calories
488k
24%

Fat
37g
58%

  Saturated Fat
20g
125%

Carbohydrates
35g
12%

  Sugar
26g
29%

Cholesterol
175mg
59%

Sodium
318mg
14%

Alcohol
0.28g
2%

Caffeine
11mg
4%

Get Enough Of These
Protein
6g
13%

Manganese
0.32mg
16%

Vitamin A
724IU
14%

Iron
2mg
14%

Copper
0.27mg
13%

Selenium
8µg
13%

Fiber
2g
12%

Phosphorus
104mg
10%

Magnesium
36mg
9%

Vitamin B2
0.12mg
7%

Vitamin D
0.92µg
6%

Vitamin E
0.87mg
6%

Zinc
0.85mg
6%

Calcium
55mg
6%

Vitamin B12
0.3µg
5%

Vitamin B5
0.48mg
5%

Potassium
158mg
5%

Folate
17µg
4%

Vitamin B6
0.06mg
3%

Vitamin K
2µg
2%

Vitamin B1
0.02mg
2%

Vitamin B3
0.25mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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