Chocolate Cupcakes | No White Sugar, No White Flour By Elana Amsterdam, Elanaspantry.com
Dark chocolate chips from the pantry make the ganache.
Cupcake anyone? Cupcakes everyone with this brilliant recipe from Elana Amsterdam {elanaspantry.com}.
Many of us are smitten with ingredient upgrades for our sweets and treats, meaning more nutrient dense and natural alternatives to white sugar and white flours. But this comes with a learning curve as the ingredients react and absorb differently and yield a different "crumb" or texture. Many such recipes for our favorite baked goods disappoint after great effort. There lacks a quality of indulgent pleasure. Happily, a few variations do deliver the sensuality of sweets and Elana's recipe, without question, falls in the later category. {Shout} These taste like cupcakes! And, {the requisite bonus} they are simple to make.
I top them with the SimplyCooking ® chocolate ganache, a rich finish for both the look and taste. While ganache is typically made with heavy cream, it can instead be made with butter and milk, items from the SimplyCooking® pantry {See the listing for Dairy/Non-Dairy.}
The weekend quickly approaches. Wouldn't a sweet tray of chocolate cupcakes be a pleasant surprise for someone?
Elana Amsterdam is the author of The Gluten-Free Almond Flour Cookbook, Paleo Cooking from Elana's Pantry and elanaspantry.com. Read Elana's post for her Chocolate Cupcake recipe here.
chocolate cupcakes {elana amsterdam, elanaspantry.com}
1/4 cup (28 grams) coconut flour
1/4 cup ( 20 grams) cacao powder
1/4 tsp. Celtic Sea Salt
1/2 tsp. baking soda
3 eggs
1/4 cup grapeseed oil
1/3 cup honey
In a medium bowl, combine coconut flour, cacao powder, salt and baking soda. In a large bowl, blend together eggs, oil honey. Blend dry ingredients into wet thoroughly. Scoop a scant 1/4 cup into paper liners {or greased muffin tins} Makes 10. Bake at 375 degrees F. for 20 - 22 minutes. Cool and frost.
simplycooking® chocolate ganache
115 grams (4 oz.) dark chocolate chips
57 grams (2 oz.) unsalted butter
2 oz. milk {almond, oat, coconut or cow's}
Choose a bowl that will work with a handheld mixer. Place the chocolate into a in a bowl. Set aside. In a small saucepan, gently warm the butter and milk over low heat until the butter is melted and the mixture is very hot to scalding, but not boiling. Pour over the chocolate chips and beat with an electric hand mixer on high until thickened. Cool slightly and frost.
