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I have the most exciting thing for you ever!!!  I have a sneak peek for you from one of my favourite recipes from The Grain-Free Snacker!!!!

I have a microwave flourless chocolate cupcake recipe on the blog that you can make in 1 minute.  People love it, but I often get asked when I am going to make a baked version.  Here’s the baked version and it is amazing!!!!  This recipe is even better than the microwaved version.  Just like the flourless cupcake in a minute, this batter is also flourless, using cocoa as a substitute, and has a fudgy taste.

Ingredients

Cupcakes:

• 2 large eggs
• ¼ cup extra virgin coconut oil
• ½ cup unsweetened cocoa
• ½ cup raw honey
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar
• ⅛ teaspoon baking soda
• ⅛ teaspoon sea salt

Chocolate Icing:

• 1 cup Palm Shortening
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 2 tablespoons unsweetened cocoa powder

Instructions

1. Batter Instructions:
2. Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
3. In a bowl, using a mixing machine, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
4. Immediately pour the batter into the cupcake liners, about half full.
5. Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
6. Icing Instructions:
7. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.

Notes: Increase the amount of raw honey if you want it to be sweeter. I tend to prefer my stuff on the less sweet side.

 

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Yield: 6

Chocolate Flourless Cupcakes (Preview from The Grain-Free Snacker)

Print

1. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.

Ingredients

• Cupcakes:
• 2 large eggs
• ¼ cup extra virgin coconut oil
• ½ cup unsweetened cocoa powder
• ½ cup raw honey
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar
• ⅛ teaspoon baking soda
• ⅛ teaspoon sea salt
• Chocolate Icing:
• 1 cup Palm Shortening
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 2 tablespoons unsweetened cocoa powder

Instructions

1. Batter Instructions:
2. Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
3. In a bowl, using a mixing machine, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
4. Immediately pour the batter into the cupcake liners, about half full.
5. Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
7. Icing Instructions:
8. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.

Notes

Increase the amount of raw honey if you want it to be sweeter. I tend to prefer my stuff on the less sweet side.

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