Decadent Chocolate Cupcakes with Chocolate Ganache Frosting: Gluten Free, Vegan and Paleo-ish

Everyone has a birthday and most likely, even if you're on a very regimented eating program you still want to celebrate your special day with a little treat.  Today one of our fellow Crossfiters celebrated her special day.  She's gluten-free and many of us try to eat a paleo diet so I found a recipe that would fit the bill.  Note this isn't completely sweetener free as it has agave, but as far as birthday sweets go, I think it is a keeper.

I found the recipe on nourishing meals.com

Gluten-Free Chocolate Brownie Cupcakes with Chocolate Ganache Frosting

Ingredients

3 cups blanched almond flour (Almond flour can be very expensive, but I have found the finely ground almond meal works well and is and economical alternative).
1/2 cup cocoa powder
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon xanthan gum
1 cup canned coconut milk (full fat)
1/2 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon vanilla extract

Preheat oven to 350 degrees.  Line one 12-cup muffin tin with paper muffin cups.

In a medium-size mixing bowl sift together the almond flour, cocoa powder, arrowroot, baking powder, sea salt, and xanthan gum.

In a separate bowl whisk together the remaining wet ingredients.  Add the wet to the dry and whisk together well.

Spoon batter into prepared muffin cups.  Bake for about 25 minutes.  Let cool in the pan for a few minutes before transferring to a wire rack to cool.

Chocolate Ganache Frosting

1/2 cup dark or semi-sweet chocolate (about 3 ounces)
1/4 cup canned coconut milk
2-3 tablespoons agave nectar

Place all ingredients in a small saucepan.  Heat over low heat melting chocolate. Stir continuously until melted and thickened, about 2 minutes.  If frosting is a bit too thick, add a additional tablespoon of coconut milk.  Taste to make sure it is a suitable sweetness.  Remove from heat and let cool about 5 minutes then spoon over cupcakes.

So shiny!  Almost like a chocolate mirror!

A delicious, rich, paleo-ish, sugar-free, vegan, gluten-free dessert option!
Enjoy!

Black Bottom Cupcakes- A Favorite!

Growing up, a favorite treat was a tasty, moist, gooey Black Bottom Cup.  These little yummies are one of my all-time favorites.  They are a moist chocolate cupcake with a sweet cream cheese filling in the center.  The cream cheese has mini chocolate chips added for another chocolaty surprise.

The other day I made a meal for a friend and wanted a delicious dessert to finish it.  Packed away in storage, is my cookbook with my mom's recipe for these little gems so I had to find an online recipe that would measure up. I think we did pretty well.  I usually don't make desserts I LOVE because I'm too tempted and will want to eat them all up on my own.  My will power has definitely been tested this week!

These cupcakes are fairly easy to make, but you do end up dirtying up a couple large bowls.  I do recommend making the cream cheese mixture in a food processor.  It's hard to really get the cream cheese smooth enough if doing it by hand.  An electric mixer should work well too.




I can't even stand blogging about these will power breakers!  I HAVE to go eat one!


Ingredients

Cream Cheese mixture:

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup mini-semisweet chocolate chips

Chocolate Cupcakes:

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.  Line muffin tins with paper cups.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Stir in the mini chocolate chips.  Set aside.

In a large bowl, sift together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Make a well in the center and add the water, oil, vinegar and vanilla.  Stir together until blended. 

Fill muffin tins 1/3 full with the batter and then top with a dollop of the cream cheese mixture.

Bake 25-30 minutes in preheated oven.

Yum!  Enjoy!