Double Chocolate Paleo Cupcakes
Ingredients:
6 eggs at room temp
½ cup honey
¼ cup coconut oil, melted, plus extra for greasing pans
¼ cup coconut milk
1 ½ teaspoon vanilla extract
¾ cup almond flour
1/3 cup coconut flour
1/3 cup cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup dairy-free chocolate chips
Preheat oven to 325 degrees
Place eggs, honey, oil, coconut milk, and vanilla in a food
processor and process until fully combined.
Sift the flours, cocoa powder, baking soda, and salt into a
bowl, then add to the wet ingredients. Process again until smooth. Let the
batter rest for 10 minutes. Stir in chocolate chips.
Grease cupcake tins or use cupcake liners. Spoon in batter.
(Makes 12 cupcakes)
Bake cupcakes for 20 minutes.
Italian Meringue Frosting
Ingredients:
2 egg whites at room temp
1/3 cup honey
¼ teaspoon lemon juice
Small pinch of sea salt
Place honey in a saucepan over medium-high heat and bring to
a boil.
Meanwhile, place the egg whites in the bowl of a stand
mixer, or use a hand mixer, and beat on high until soft peaks form. Add the
lemon juice and salt and beat to combine.
With the beaters or mixer on medium, pour the boiling honey
into the bowl in a slow, steady stream. Continue beating for 6-8minutes, until
stiff peaks form and meringue is cool to the touch and has doubled in volume.
When cupcakes have completely cooled, top with Italian
meringue frosting. Enjoy!
*Now for my not-so-paleo addition…
When I originally made the paleo cupcakes, I found them to
be a bit dry. So to add more moisture and chocolaty goodness to them I made a
vegan chocolate sauce and drizzled that on top of the cupcake before topping them
off with frosting. Since the chocolate sauce recipe makes a lot of sauce, I had
enough sauce to moisturize the cupcakes and make chocolate milk afterwards. ;)
If you choose to add the chocolate sauce to the cupcakes, I
recommend poking the cupcakes with a fork a few times so that the chocolate
sauce can soak into the holes and really help to add moisture to the cupcakes.
**Drizzle the chocolate sauce onto the cupcakes while the sauce is still hot. Otherwise, as the sauce cools, it gets more pudding like and it makes it a lot harder to soak into the cupcakes.
Vegan Chocolate Sauce
Ingredients:
1 cup granulated sugar
1 ½ tablespoons unbleached all-purpose flour
1/8 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup nondairy milk
1 teaspoon vanilla extract
Add the sugar, flour, salt, and cocoa to a saucepan. Whisk
the dry ingredients thoroughly before adding the milk and vanilla. Stir over
medium heat. Boil for 3 minutes, stirring occasionally. Remove from the heat
and drizzle over cupcakes (or mix with milk for chocolate milk!).
The cupcake and frosting recipes I got from "Against all Grain. Delectable paleo recipes to eat well & feel great" by Danielle Walker.
The vegan chocolate sauce recipe I got from "The Joy of Vegan Baking. The Compassionate Cooks' Traditional Treats and Sinful Sweets" by Colleen Patrick-Goudreau. (This has been, by far, my favorite vegan cookbook! Every recipe in here has been a win so far!)
