My son came downstairs the other morning and said “Momma, I would like to make grain free chocolate cupcakes with chocolate frosting and sprinkles today”. I asked what brought this about and he replied “I was dreaming about chocolate last night, and besides, it would be great party food for the Holiday weekend”. I had been working on several recipes to share with you (which I will post soon), but, chocolate cupcakes was genius! The recipe is based on the grain free chocolate cake developed by Elana Amsterdam of Elana’s Pantry and the original recipe can be found in her book, The Gluten-Free Almond Flour Cookbook.
The D-Man (like his Momma), tweaked the recipe to make these cupcakes his own. For those of you with children, having your child join you in the kitchen is a great way to teach them about nutrient dense foods, and a wonderful way to sneak in a math or science lesson! The D-Man decided that his cupcakes should have a whipped chocolate ganache frosting, so I’ve included that recipe as well. I let my son take the lead, and except for placing the muffin pan in the oven, he did all the work himself (including cleaning up the pots and pans). I think my little pastry chef did a fantastic job making these cupcakes, and I hope you enjoy them as much as he (and our guests) did. So, here is my son’s version of Grain Free Chocolate Cupcakes with Whipped Chocolate Ganache Frosting.
2 Cups Blanched Almond Flour (packed)
¼ Cup + 2 Tablespoons Unsweetened Cocoa Powder
½ teaspoon Celtic Sea Salt
½ teaspoon of Baking Soda
½ Cup of raw honey (melted if solid)
2 Large Pastured Eggs
1 ½ Tablespoons of Vanilla Extract
2 teaspoons of Organic Chocolate Extract
¼ teaspoon Organic Ground Cinnamon
¼ teaspoon Organic Ground Ginger
Dash of Organic Ground Cloves
Preheat oven to 350 degrees.
Grease a muffin tin with coconut or organic palm oil
In a large bowl combine the almond flour, cocoa powder, sea salt, baking soda, cinnamon, ginger and cloves. Whisk to combine.
In a smaller bowl whisk the two eggs, then add the honey, vanilla and chocolate extracts. Whisk the wet ingredients until combined.
Add wet ingredients to dry ingredients mixing to incorporate. This can be done with a soup spoon or fork.
Pour batter into the prepared muffin tins and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 20 to 30 minutes.
Chocolate Ganache Frosting
8 Ounces of bittersweet chocolate, chopped
1 Cup of heavy cream or organic canned full fat coconut milk
Place chocolate in a medium sized bowl (glass or stainless steel is preferable)
Bring the cream (or coconut milk) to a boil in a small saucepan.
Pour it over the chopped chocolate.
Whisk until the chocolate is melted and the mixture is smooth.
Set aside to cool (approximately 20 minutes) NOTE: The chocolate will thicken as it cools.
When the chocolate has cooled, whip it with a had mixer until light and fluffy (3 minutes)
Frost the cupcakes and add sprinkles, jimmies, or serve plain.
Optional Step: The D-Man wanted the frosting to “look professional” so he opted to use a pastry bag to pipe the frosting onto the cupcake.