Sunday, June 3, 2012

Paleo Chocolate Cupcakes!!!

 I've made a few treats from some Paleo recipes.  Two different brownie recipes and although they were OK....they were too dense, not fudgy and way too greasy.  I never bothered to post them.  Last night, when I was craving some chocolate I found a cake recipe wonder if these too would be too dense and greasy as well....SCORE.  They were NOT!
I've made enough Paleo stuff now that I realize that I can go lighter on the oils to change the grease factor.  Knowing that egg proteins expand in the heat...perhaps an extra egg would give it some umph!!! So, in JennyMac fashion, I found some a cake and frosting recipe, tweaked them baked trumphantly!

Paleo Chocolate Cupcakes
created by JennyMac's Lipsmack

1 cup almond flour
1 cup cocoa powder
1 tsp. baking soda
1/4 tsp. sea salt
1/2 cup coconut oil, melted (this would be fine with grapeseed as well I am sure)
5 eggs
1 tsp. vanilla
1/2 cup honey

Preheat oven to 350 degrees.  Line muffin tin with 12 papers.  Combine dry ingredients in medium bowl and set aside.  Whisk eggs, oil, vanilla and honey then pour into dry ingredients.  Use a electric hand mixer to combine, breaking up lumps and will help emulsify the eggs.  Use a ice cream scooper to put into muffin cups.  Cook for about 25 minutes or until toothpick comes out clean.  Cool on cooking rack.  Makes 12.  See frosting recipe below.

Vegan Chocolate Frosting

1/2 cup dairy-free dark chocolate chips
1/4 cup grapeseed oil
1 Tbsp. honey
1 Tbsp. vanilla
pinch sea salt

Melt the chips with the oil in the microwave for 1 minute.  Stir until smooth.  Stir in honey, vanilla and salt.  Frosting will be very loose.  Dip each cupcake top into the glaze.  I noticed as I was dipping the frosting was getting thicker as I could double-dip some of the cupcakes again makes a thicker fudgy top.

These were light, fluffy and decadently scrumptious!


Mummmffftttt,

20 comments:

Anonymous said...

One half of coconut oil? Is this supposed to be a 1/2 cup? Are these oily with the almond and the coconut oil? Thanks!

Jenny MacKinnell said...

Anon, sorry....I corrected...it's cup of coconut oil. These are slightly oily not as bad as the ones I've made before, hence me 'tweaking" this recipe. The muffin papers will absorb some of it. It's a really good recipe!

Jenny MacKinnell said...

GRRRR....1/2 cup of coconut oil. Like the 'corrected' recipe says...not by my comment....My teacher brain is fried. sorry.

fantasticalice said...

but it says rapeseed or was that grapeseed? I didn't see coconut at all? I'm confused!

Jenny MacKinnell said...

fantasticalice,
COCONUT OIL...it's there on the recipe. Can be replaced with GRAPESEED OIL. Some coconut oils have a very heavy coconut flavor, the one I use does not. Just use whatever oil is your favorite. Almond, grapeseed, avocado....the oils with higher Omega levels are the ones Paleo lifestyles suggests.

Anonymous said...

oh my! this recipe is amazing!!!! thanks for sharing :)

Lilly Acosta said...

Hi Jenny! This recipe looks wonderful! I can't wait to try it. I'm especially excited since it uses almond flour and not coconut flour (which I'm allergic to).
I just have a few questions for you:
1. Is there a kind of almond flour you suggest using? I have almond meal and a finer almond flour.
2. do you have a vanilla cupcake version of this recipe? I think that would be so great!

Thanks Jenny! Happy baking!

Lilly Acosta said...

Hi Jenny! This recipe looks wonderful! I can't wait to try it. I'm especially excited since it uses almond flour and not coconut flour (which I'm allergic to).
I just have a few questions for you:
1. Is there a kind of almond flour you suggest using? I have almond meal and a finer almond flour.
2. do you have a vanilla cupcake version of this recipe? I think that would be so great!

Thanks Jenny! Happy baking!

-Lilly

Jenny MacKinnell said...

Lily-
I prefer Honeyville Almond Flour. the almond meal is too dense I like it a bit lighter. Unfort. Lily I have not tried making a vanilla cupcake....perhaps that will be my next cupcake adventure. Keep on the look out for my Paleo Holiday treats.

Julie said...

I made this tonight and it was super bitter. I used cacao powder instead of cocoa but I was under the impression they had a 1:1 ratio. The frosting was delish though...we ended up pouring it over some cut up strawberries and that was enough to satisfy our sweet tooth!

Jenny MacKinnell said...

Julie,
There should be no difference between what you have and what I used. Remember Paleo is not about making things super SWEET like we WERE used to as a kid. I tend to be a dark chocolate lover over the milk stuff. Not all recipes sing the same to all palates. That being said make it again using only 1/2 cup cacao powder and see how you like it then. Be the scientist, find what works for YOU.
I made my recipe exactly as written with only 1/2 c. honey and it was delish. I felt the sweetness of the frosting complemented the cupcake.

I am just a girl with a food blog, sharing what I like.

Anonymous said...

Stumbled on your blog today, looking for a paleo-friendly chocolate muffin. Made these in mini muffin tins (+ Enjoy Life mini chocolate chips). They're great...not too sweet, but satisfies the craving. Thanks!

Anonymous said...

hello i want to know can you use maple syrup in place of the honey please reply i need to make these ;)






thanks

-Summer

Jenny MacKinnell said...

Anon,
you can use maple syrup however make sure it is all natural organic syrup. Many people use maple syrup and don't realize it isn't really- it is just maple flavored sugar syrup. Real maple syrup is thinner where the fake pretty thick. Use the same amounts....not sure if the maple taste of the syrup will come through over the taste of chocolate....but anything is worth a try.

Angela Desouz said...

What is maple syrup can you please let me know chocolate cupcake recipe

Angela Desouz said...

What is maple syrup can you please let me know chocolate cupcake recipe

Jenny MacKinnell said...

Angela, This is your fourth posting to me asking "what is maple syrup?" I am guessing you don't have pancakes and waffles where you live? Simply, it is the sap from a maple tree. Here is a link to a company who sells it. Several of companies cheat and make it with corn syrup and just add maple flavoring. Organics are best because they actually harvest from the tree and cook it down to be thicker. This is NOT some exotic food. It's rather common, although not where you live apparently. See here for an example: http://www.logcabinsyrups.com/products/

Laura C said...

These were surprisingly good! They turned out well/looked good. If you're looking for a sugary treat, you need to look elsewhere. However, I was looking for a cupcake that I could feel good about feeding my 2 year old, and this fit the bill. The hubby and I both enjoyed it. Thanks for the healthy recipe! (I made my own almond flour from sliced almonds, halved the amount of cocoa powder, and used dutch process)

Anonymous said...

could I use this same receipt to make a cake in a bundt pan? should I double the recipe and can you tell me what I should bake it at and an approximate cooking time? thanks.

Jenny Saunders said...

Anon, Yes you could try but since this recipe only makes 12, you probably should double it. As for the time I would keep checking on it every 5 minutes after an initial 30 minutes just to be sure. Thanks for asking!