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Double Chocolate Grain-Free Cupcakes

These scrumptious little cupcakes are dairy free, nut free, grain free, and would almost have been paleo if not for the icing.  

So what's all the hype with grain free cupcakes you ask.  Well, I have personally been trying to reduce my intake of grains (especially refined flours) because of the inflammatory aspect.  Refined grains get processed into sugars in the body and increase the inflammatory response.  This can lead to skin break outs, decreased immune system, certain cancers, and degenerative disease.  Plus these cupcakes were made with coconut flour which is super high in fiber (71% of insoluble fiber of the total carbohydrate content).  Fiber has been shown to support intestinal health, slow down the release of glucose, and fills the stomach faster...meaning you eat less of them.  

Plus these cupcakes are yummy!  So although I wouldn't go as far as saying that they are a "health food"...I would say that when it comes to eating cupcakes they are a healthy alternative that I felt good about letting my toddler eat.  


Double Chocolate Grain Free Cupcakes:

Makes 6-8 cupcakes

Supplies: Mixer

Cupcake ingredients:

  • 1/2 cup coconut flour
  • 1 1/2 tsp baking soda
  • dash of salt
  • 1/4 cup coconut sugar
  • 2 tsp cacao powder
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 2/3 cup coconut milk
  • 4 pastured eggs
  • 1 tsp apple cider vinegar

Dairy free chocolate frosting ingredients:

  • 1/2 cup dark chocolate chips 
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1/4 cup shredded coconut

1. Pre-heat the oven to 350°. Melt the coconut oil and combine with remaining cupcake ingredients in a food processor or bowl, mix well.

2. Place batter in a muffin tin lined with cupcake liners. The cupcakes will rise a small amount, so you can fill the muffin liner about 3/4 full–almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned.

3. Frosting: In small saucepan over very low heat, melt chocolate chips and coconut oil.  Stir in vanilla extract and shredded coconut.  Place frosting in fridge for 15-30 min to thicken.

4. Frost over grain free cupcakes

5. Enjoy!