Best Grain Free Chocolate Cupcakes
The Best Grain Free Chocolate Cupcake recipe in all the land is finally here. These rich and decadent, yet light and fluffy cupcakes are topped off with a creamy dollop of dairy free vanilla buttercream… an easy to make chocolate paleo dessert!
It’s been a crazy week thus far. Today is Valentine’s Day, and my husband and I just so happen not to celebrate.
Instead, I decided to post a really sappy love note to him on Facebook, for all of the interwebs to see. I love embarrassing him with corny, emotional word vomit. Today’s the day that I have at it each year. We don’t do fancy dinners or gifts on this day, so this will absolutely have to do.
I’ll probably end up sharing what I wrote further down in this post… yeah, I most definitely will.
CHOCOLATE SEXINESS UP IN HERE
These Grain Free Chocolate Cupcakes are something I made on a whim while trying to recreate an old Black Forest Trifle recipe of mine. I realized I did not have any frozen cherries but felt like busting out my cupcake pan, so I went all in.
I had a few panic moment in the process, as I ran out of organic palm shortening, so I sent my husband to the store (per usual). I tend to not triple check my pantry before getting started most days.
That’s okay. As a thank you, I let him eat as many cupcakes as he wanted. I’m the best, aren’t I?
DAIRY FREE BUTTERCREAM: THE REAL DEAL
What I can absolutely assure you is that the dairy free vanilla buttercream that I’ve graciously and heavily dolloped onto each Grain Free Chocolate Cupcake is the absolute bees knees.
You won’t miss “real” buttercream after getting a lick or ten of this stuff, trust me.
It tastes so much better… it’s creamy, fluffy and perfectly sweet! It really pairs well with the cacao powder used in the cupcakes.
I highly recommend using cacao if you can get your hands on it. Unsweetened cocoa powder will work well, too but the flavor profile and richness you get from cacao is very hard to beat…!
VALENTINE’s DAY CHEESE
As promised, here is what I publicly wrote to my husband:
We don’t do Valentine’s Day. Never have really felt like we wanted to. However, I do like taking the opportunity this day has created, in order to embarrass you and get all sappy.
Thank you for continuing to date me over the years. You make every damn day special,
whether that’s frying me eggs in the morning before you head to work, picking up your dirty socks,
surprising me with wildflowers and donuts after I’ve gone through a rough night,
letting me pick which series we’re going to binge watch next on Netflix,
automatically buying organic produce without me having to ask,
Facetiming me as soon as you get off work (every damn time)… the list goes on.
I never understood it could be possible to feel more in love with someone as the years went by. We haven’t let the resulting comfort that getting married and living with someone creates (almost 5 years now!) overpower the sheer excitement, unwavering attraction and devotion and a unique intensity that is felt when falling in love.
So, here’s to you. You’re the best… my moon and my man. I can’t wait to not celebrate umpteen more Valentine’s Days with you! <3
He really is the greatest man. I’m so lucky lucky!
Be sure to add the Best Grain Free Chocolate Cupcakes to your next dessert menu. If you’re planning on having friends over for a get together or your mom’s birthday is coming up, this recipe has got your name written all over it.
They were a real big hit at my house. The fact that it’s been less than a week since I’ve made them, and there are no leftovers. BAM!
- 80 grams raw cashews approximately 2/3 cup
- 5 tablespoons arrowroot flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup plus 2 tablespoons cacao powder or unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon hazelnut extract optional... if omitting, replace with another 1/2 teaspoon vanilla
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 3 large eggs
|Cook Time||20 minutes|
|Prep Time||10 minutes|
- Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 parchment baking cups. Adjust the oven rack to the middle position.
- Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
- Add the rest of the dry ingredients into the processor and pulse until well combined. In a medium bowl, mix all of the wet ingredients together. Add the dry ingredients into the wet. Stir just until combined and be careful not to over-mix (I just used a fork and spent a few minutes carefully mixing until no streaks remained.)
- Divide the batter evenly among the 12 parchment-lined cups. This should leave you with each about 3/4 full. Bake for 16-20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean. Set aside and transfer to a wire rack to cool off.
- While the cupcakes are cooling, prepare the vanilla buttercream. In the bowl of a stand mixer or in a large mixing bowl with an electric mixer, combine the powdered maple sugar and palm shortening on medium-high speed until creamy.
- Blend in the vanilla and coconut cream until smooth.
- Transfer to a piping bag and pipe a large dollop of buttercream onto each cupcake. Serve right away.
There is no Nutrition Label for this recipe yet.