Wednesday, September 5, 2007

Super Rich Chocolate Cupcakes


And they are gluten and dairy free! I played around with this recipe last night and I am happy to say they are super rich and chocolatey. They were best warm out of the oven but you have to be careful of the tummy ache that can come from eating baked goods with chemical leaveners before they have cooled.

Super Rich Chocolate Cupcakes
1/4 cup coconut oil
1/2 cup honey *
2 tsp vanilla extract
3 1/2 tsp egg, whipped **
1/2 cup applesauce
2/3 cup brown rice flour
1/3 cup tapioca flour
1 tsp baking powder
1/4 tsp baking soda
1/3 cup cocoa powder
1/8 tsp sea salt or himalayan salt
1/4 cup rice, soy or almond milk
1/3 cup Sunspire Chocolate Chips

Preheat oven to 350 degrees. Place 9 baking cups into a muffin tin. Mix the oil, honey and vanilla using a whisk or electric mixer. Add egg and applesauce. In seperate bowl stir flours, baking powder, baking soda, cocoa powder and salt until they are incorporated. Gradually add dry ingredients to the wet mixture and then add the milk. Beat until combined and a little airy. Fold in chocolate chips. Pour batter into the muffin cups and bake for 20 to 24 minutes, turning the pan after 15 minutes. Test for doneness with a skewer or toothpick. You may need to check the same cupcake twice in a different place if skewer looks like it went into a chocolate chip (which will be soft and gooey). Remove pan from oven and place on wire rack to cool for about 10 minutes. Remove cupcakes from pan and place directly on wire rack to cool until ready to frost.

Chocolate Ganache Frosting
1/2 cup coconut oil
1 package Sunspire Chocolate Chips (or any organic, dairy free chocolate)
1/8 tsp sea or himalayan salt
1 tsp vanilla extract

Place about a cup of water in a pot and bring to a boil. Lower heat to very low. Place coconut oil in a metal mixing bowl that fits over that pot. Pour chocolate chips on top of oil and then place bowl on top of the pot of simmering water. Stir until chocolate has melted and blended with the oil. (You may be able to turn the heat completely off as the heat from the steam of the water is enough to melt the chocolate, the water does not have to keep boiling.) Remove bowl from the pot and place on the counter. Stir in salt and vanilla extract. Whip frosting with electric mixer until it thickens and cools. If the frosting is still too warm and runny, place in the fridge for about 10 minutes and then try whipping. Once the frosting is cool and firm, frost the cupcakes.

* I thought the honey flavor was too pronounced in the cupcake and next time will try this with maple syrup or agave, or even better, a combination of the two.

** This is an odd measurement because I adapted this recipe from one that was vegan that called for an 1 1/2 tsp egg replacer mixed with 2 Tbsp rice milk. It comes out to about 1 large egg.

Adapted from recipe in "Living Without" Magazine, Fall 2006

1 comment:

Cindy said...

Hi Andrea,

These look great! Now you've got me waiting for the recipe :P

I found your link at glutenfreefeeds.org and added you to the list I'm maintaining.

Thanks for the gf df recipe - look forward to more. Oh yea, consider yourself meme-d :)

For details, see
So I've Been Meme-d