Chocolate Cupcakes with Chocolate Buttercream Frosting

Forget going out to eat or ordering takeout every time you crave American food. Try making Chocolate Cupcakes with Chocolate Buttercream Frosting at home. This gluten free recipe serves 8 and costs $1.02 per serving. This dessert has 539 calories, 7g of protein, and 44g of fat per serving. Plenty of people made this recipe, and 281 would say it hit the spot. A mixture of chocolate chips, baking powder, sunflower seed butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taylor Made It Paleo. From preparation to the plate, this recipe takes approximately 1 hour and 18 minutes. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. If you like this recipe, you might also like recipes such as Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting, The Best Chocolate Cupcakes with Chocolate Buttercream Frosting + Weekly Menu, and Chocolate Cupcakes with Mint Chocolate Chip Buttercream Frosting.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 18 minutes

 

Ingredients:

3/4 cup unsweetened almond milk

1 tsp baking powder

1, 8 oz package Kerrygold grass fed butter

7 oz Enjoy Life chocolate chips (about 3/4 package)

6 tbsp coconut flour

1/4 cup coconut oil, melted

3 eggs

2 tbsp honey

1/8 tsp sea salt

1/4 cup sunflower seed butter (or other nut butter)

3 tbsp unsweetened cocoa powder

Equipment:

sauce pan

muffin liners

muffin tray

bowl

oven

toothpicks

mixing bowl

Cooking instruction summary:

For the icing, heat butter and chocolate chips in a small saucepan over low heat, stirring until completely melted (this will be very thin).Remove from heat and allow pan to cool, then place in refrigerator to set (this should become a solid block, takes about 45 minutes to an hour).Preheat oven to 350 and line muffin pan with paper or silicon liners.In a small bowl combine coconut flour, cocoa powder, baking powder, and salt.In a large bowl, combine eggs, almond milk, sunflower seed butter, honey and coconut oil (be sure to add coconut oil last to prevent it from solidifying).Slowly add dry ingredients to wet and mix until we’ll combined.Spoon batter equally into muffin cups (each should be almost completely full).Bake for 18 minutes or until a toothpick comes out clean in the center.Remove from oven and allow to cool.While cupcakes are cooling, prepare frosting by removing from refrigerator and allowing it to come to room temperature (frosting should still be pretty solid).Transfer frosting from saucepan into your mixing bowl.Beat for two minutes at medium speed.Spread evenly over cupcakes.Enjoy!

 

Step by step:


1. For the icing, heat butter and chocolate chips in a small saucepan over low heat, stirring until completely melted (this will be very thin).

2. Remove from heat and allow pan to cool, then place in refrigerator to set (this should become a solid block, takes about 45 minutes to an hour).Preheat oven to 350 and line muffin pan with paper or silicon liners.In a small bowl combine coconut flour, cocoa powder, baking powder, and salt.In a large bowl, combine eggs, almond milk, sunflower seed butter, honey and coconut oil (be sure to add coconut oil last to prevent it from solidifying).Slowly add dry ingredients to wet and mix until we’ll combined.Spoon batter equally into muffin cups (each should be almost completely full).

3. Bake for 18 minutes or until a toothpick comes out clean in the center.

4. Remove from oven and allow to cool.While cupcakes are cooling, prepare frosting by removing from refrigerator and allowing it to come to room temperature (frosting should still be pretty solid).

5. Transfer frosting from saucepan into your mixing bowl.Beat for two minutes at medium speed.

6. Spread evenly over cupcakes.Enjoy!


Nutrition Information:

Quickview
539k Calories
6g Protein
44g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
539k
27%

Fat
44g
68%

  Saturated Fat
26g
168%

Carbohydrates
33g
11%

  Sugar
24g
28%

Cholesterol
127mg
42%

Sodium
326mg
14%

Caffeine
4mg
2%

Get Enough Of These
Protein
6g
13%

Vitamin A
873IU
17%

Phosphorus
157mg
16%

Fiber
3g
14%

Manganese
0.26mg
13%

Calcium
121mg
12%

Copper
0.24mg
12%

Magnesium
42mg
11%

Iron
1mg
9%

Vitamin B5
0.86mg
9%

Selenium
5µg
8%

Folate
28µg
7%

Vitamin B2
0.12mg
7%

Vitamin E
0.84mg
6%

Zinc
0.82mg
5%

Vitamin D
0.76µg
5%

Vitamin B6
0.1mg
5%

Potassium
132mg
4%

Vitamin B12
0.2µg
3%

Vitamin B3
0.51mg
3%

Vitamin B1
0.03mg
2%

Vitamin K
2µg
2%

covered percent of daily need
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Related Videos:

Chocolate Cupcakes with Oreo Buttercream Frosting | I Heart Recipes

 

Chocolate Cupcakes With Strawberry Buttercream Frosting - Lynn's Recipes

 

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