GFCF Bliss By Chocolate Cupcakes

by Misty

cupcake

This is the last cupcake recipe I will ever need because with it, cupcake nirvana has been achieved. I know, those are fighting words, but trust me when I say we’ve tried a lot of cupcakes in the last four years of birthday parties, school events and holiday celebrations. To boot, my parameters have consistently gotten tighter: now I bake without grains, refined sugar, casein or hydrogenated fats (typically found in frostings). My family absolutely loved these little gems and my kids asked if we could make them for Halloween with spooky decorations on top. I think I’ve found a unanimous favorite! Oh, and they’re nut free and super simple to make!

Enjoy!

BLISS BY CHOCOLATE CUPCAKES

Yields 7 cupcakes

CAKE INGREDIENTS:

1/4 cup coconut flour

1/4 cup cacao powder

1/4 tsp sea salt

1/4 tsp baking soda

4 eggs

1/4 cup organic ghee

1/3 cup raw honey

FROSTING INGREDIENTS:

1 cup 70% chocolate baking chunks (I used Scharffen Berger from Target)

1/3 cup organic palm shortening (I use Spectrum brand)

1 tbsp vanilla extract

DIRECTIONS:

  1. Make frosting by melting chocolate + shortening in saucepan over low heat until melted. Add vanilla and stir. Refrigerate until cool. Then beat with a hand mixer until smooth consistency is reached (about 2-3 minutes)
  2. While frosting is refrigerating, pulse dry cupcake ingredients together in food processor (I used a large Ninja chopper/blender)
  3. Add wet ingredients and mix until combined
  4. Drop by 1/4 cups into lined muffin tins
  5. Bake at 350 degrees for about 15 minutes, until toothpick comes out clean (we live at a high elevation, so our may have cooked a bit on the faster side, but be sure to check at 15 minutes and every minute thereafter)
  6. Remove from oven and let cool in the baking pan for 5 minute, then move to a wire rack to let cool.
  7. Once cool, frost the cupcakes.
  8. Add sprinkles (these are Let’s Do Organic Sprinkelz), fresh berries or other decorations.
  9. Enjoy!!!

Note: While ghee is technically a dairy product, it’s considered casein-free and therefore can be well-tolerated by individuals with casein sensitivity. If you feel more comfortable, however, you can use coconut oil or another oil in place of the ghee. These will yield a different flavor than my recipe.

FYI: If you make the cupcakes ahead of time and refrigerate them, the frosting will harden. My kids loved this because they said it was like eating a chocolate cookie on top of a cupcake. However, if you want a soft and creamy icing, then don’t refrigerate prior to eating.

The cupcake and frosting recipes were adapted from Elana’s Pantry Paleo Chocolate Cupcake and Paleo Chocolate Frosting recipes. 

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