Gluten Free Chocolate Cupcakes and Rich Chocolate Orange Frosting – A Halloween Delight!

Written by Cooking Naturally Editors on October 28th, 2012

Healthy Living, Recipes
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These cupcakes are the perfect treat for birthdays and special occasions. They are gluten free, using a combination of coconut flour and sprouted quinoa flour. They are full of protein and fiber and have a wonderful moist texture. They are super filling, so one per person will probably be sufficient, if you’re planning a party. These cupcakes are not overly sweet, which is the perfect combination with the frosting, which is rich and chocolaty, with a splash of citrus to liven it up. The key with these cupcakes is to not over bake them, or else they will end up dry and crumbly.

Gluten Free Chocolate Cupcakes

makes 18 cupcakes 
Ingredients

  • 5 pastured eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup raw honey
  • 1/4 tsp. granulated stevia
  • 1/2 cup coconut milk
  • 1 tsp. vanilla
  • 3/4 cup coconut flour
  • 3/4 cup sprouted quinoa flour
  • 1/3 cup organic cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp.sea salt
  • A little extra melted coconut oil (for cupcake pans)

Directions
1. Preheat oven to 350 degrees.
2. Melt a little coconut oil and brush the insides of your cupcake pans. If you’re using cupcake papers, you can brush the insides of those to help keep them from sticking.
3. In a medium bowl, sift the coconut flour to make sure all lumps are removed.
4. Add the quinoa flour, cocoa, baking powder, baking soda, and sea salt to the coconut flour and stir until combined.
5. In your electric mixing bowl, combine the eggs, melted coconut oil, honey, and stevia and mix on low speed until combined.
6. Add the coconut milk and vanilla and combine.
7. With the mixer running on low, slowly add in the dry ingredients.
8. Mix on low until completely combined.
9. Fill cupcake papers or cupcake tins 3/4 full. Gently tap the pans on the counter to get the batter to settle evenly.
10. Bake at 350 degrees for 15-18 minutes, or until a toothpick comes out clean. Be very careful not to over bake.
11. Let cool completely before frosting (see following recipe).

Rich Chocolate Orange Frosting

Make approx. 1 1/2 cups 
Ingredients

  • 1/2 cup pastured butter, at room temperature
  • 1 cup palm shortening
  • 1/4 cup raw honey
  • 1/4 cup organic cocoa
  • 1 tbsp. orange zest
  • 1 tsp. vanilla
  • 1/2 tsp. orange extract
  • 1/4 tsp. granulated stevia
  • dash sea salt

Directions
1. Using the whisk attachment for your mixer, whisk the butter, honey, and palm shortening together until well combined.
2. Turn the mixer to low speed and add the cocoa powder, orange zest, stevia, orange extract, and sea salt. Mix on low until combined.
3. Increase the speed and mix until light and fluffy.

You can use this frosting on cupcakes, cakes, and even cookies. You can also omit the cocoa and orange for a basic vanilla frosting if you prefer.

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Jessica Espinoza is the founder and publisher of Delicious Obsessions, a real food blog focused on cooking, baking, nutrition, and natural living. Jessica is passionate about food and she was drawn to the kitchen at an early age. She began helping her mother cook and bake around the age of three. She has been in the kitchen ever since, even working as the lead chef in a restaurant in her hometown. Jessica’s main goal is to provide real food recipes that are simple, yet delicious, as well as show that eating healthy doesn’t have to be complicated or expensive. She has a strong desire to show people how making even small changes in their diet and food selections can make a huge difference in their lives. She is a founding member and contributor of the Nourished Living Network. You can find Jessica on Facebook, Twitter, Google+, and Pinterest.

This recipe has been edited from a version previously published at Delicious Obsessions.

One Response to Gluten Free Chocolate Cupcakes and Rich Chocolate Orange Frosting – A Halloween Delight!

  1. teresa  

    I love the look of this recipe. I’m definitley trying it this year. Well, maybe next year.

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