Chocolate Coconut Flour Cupcakes w/ Chocolate Ganache Frosting

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Are you in need of a guilt-free chocolatey Valentine’s Day treat? Well, I may have the perfect recipe for you…Chocolate Coconut-Flour Cupcakes with Chocolate Ganache Frosting!!! And to top it off, this recipe is Paleo, grain-free and gluten-free!

A few months before baby K turned one, I researched an array of sugar-free recipes for her birthday cake. I glanced through maybe thirty or forty recipes and I was surprised how many called for coconut flour. I loved coconut but had never heard of coconut flour. While I ended up making my go-to sweet potato & zucchini muffins for her party, I was eager to try a coconut-flour based recipe for muffins. I stumbled upon a coconut flour cupcake recipe from Power Hungry and gave it a try. To me, they were perfect! I loved how each bite had a nice coconut flavor and a coconutty (if that’s even a word) texture to it. But how could I make a perfect recipe even more perfect?! Make a chocolate version, of course! So that’s what I did and since then, I’ve tinkered with it and even created a baby/toddler friendly recipe (w/o honey) that baby K just loves! Hope you enjoy too.

This recipe takes about 30 minutes for the cupcakes and another 5-10 minutes for the chocolate ganache frosting. It makes about a dozen small 1 1/2″ cupcakes or approximately two dozen 1″ minis.

Chocolate Coconut Flour Cupcakes 

What You Need:
Ingredients (listed below)
large bowl
whisk
muffin liners (greased with coconut oil spray) and tray OR silicone liners (greased with coconut oil)

Ingredients:
1 C organic coconut flour (if I don’t use homemade coconut flour, I use Bob’s Red Mill Organic Coconut Flour)
1 tsp baking powder
1/2 tsp fine sea salt
4 Tbsp unsweetened cocoa powder (I use Ghirardelli)
8 organic range-free large eggs (at room temperature)
1 C raw honey OR mashed ripe-banana (I use this option when making them for little ones)
2/3 C melted organic coconut oil (I use Trader Joe’s or Nutiva)
4 Tbsp coconut milk (or you can substitute any type milk you desire)
4 tsp vanilla extract

Directions:
1. Combine dry ingredients into a bowl and whisk together.
2. Whisk in the eggs, honey/banana, coconut oil, milk and vanilla.
3. Let sit for a few minutes to let the coconut flour absorb the liquid and then give it one last mix (It should be somewhat thick. Add a teaspoon of coconut flour if too liquid-like, add a teaspoon of milk if it is too thick).
4. Scoop out batter and push/pat down into muffin liners (filling them 3/4 to the top)
5. Bake at 350 degrees F for about 18-20 minutes or until a toothpick comes out clean.
6. Let cool, make frosting (below), frost and then enjoy!

Chocolate Ganache Frosting

What You Need:
Ingredients (listed below)
medium glass bowl and a larger 2-inch deep baking dish (to create a water bath)
metal spoon
frosting knife

Ingredients:
12 oz (2 cups) dark chocolate chips or finely chopped dark chocolate bar (I use SunSpire)
6 tsp coconut oil (I use Trader Joe’s or Nutiva)

Directions:
1. Pour the dark chocolate chips/shavings and the coconut oil into the medium glass bowl.
2. Create a water bath by pouring boiling hot water into the baking dish, filling it half way. Then place the smaller bowl inside.
3. Let sit for a few minutes until the chocolate and coconut oil begin to melt.
4. Stir the ganache mixture until smooth (replace the water with boiling hot water if needed).
5. Once it is smooth, take the bowl of frosting out of the bath and stir until it is a thicker frosting texture and then frost before serving.

**Santa Monica Mama is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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