GFSF Dark Chocolate Cupcakes | FoodsOfOurLives.com
Hey-O!
I’ve been absent from here for a while…packing you know. We are moving from Montana to Florida in just a few very short weeks so I’ve been a tad busy trying to pack, eat healthy, running my final Montana race and throwing goodbye parties. No big deal.
It’s been going great, but blogging and getting creative with food has really fallen by the wayside, it’s been more about survival than anything. So I’ve just been using recipes I have in my head and not doing any new stuff and I can’t promise that will change until we arrive in Florida… at which point you will likely be inundated with seafood recipes!
But then last night happened.
As many of you know I have been eating grain and sugar free since last January and of course like any good not-so-much-a-perfectionist… I waver between being really good about it and not being so good about it. I’m mostly pretty good though 
Lately I have been super on it but last night I really felt like I needed a treat… like really NEEDED it. So I went on Pinterest in hopes of finding something that wouldn’t sabotage all my hard work.
I found this: The Best Chocolate Cupcakes Ever.
And while I did make a couple adaptations I mostly stuck to it and it’s UH-maz-ing. When I tasted the batter it was still quite bitter to me (and my sweet tooth) even with the stevia, so I opted for Erythritol. If you don’t have that on hand though, stick with the stevia. If you haven’t used Erythritol, I highly recommend it. I got it from Amazon as I couldn’t find a local source, but it really works wonderfully in baked goods, you don’t need a lot of it and there’s no bitter aftertaste, score!
NOTE: If you are super strict on your diet you may want to skip the ganache unless you have a chocolate chip you are ok with using. I use a dark chocolate so it has less sugar than a milk or semi-sweet but the ganache really makes the cupcakes so I highly recommend it
- ½ cup almond flour (not packed)
- ¼ cup coconut flour
- ¼ cup plus 2 tablespoons cocoa powder or raw cacao powder
- 2 tsp baking powder
- pinch of salt
- ¼-1/2 tsp stevia OR ½ cup Erythritol
- ¾ cup coconut milk
- ¼ cup heavy cream
- 1 tsp vanilla
- 2 tbsp melted butter
- 2 tbsp coconut oil, melted
- 2 eggs, slightly beaten
FOR THE GANACHE (see above note) - 1 cup heavy cream
- 1 cup dark chocolate chips (at least 60%)
- Preheat your oven to 350˚.
- Prepare a cupcake pan by lining with paper liners, set aside.
- Place all the ingredients in a mixing bowl and whisk together until smooth and homogenous.
- Divide batter evenly into the cupcake pan, I use about 4 tablespoons per cupcake.
- Bake until a toothpick inserted in the center comes out with moist crumbs on it, too clean and it's over baked, about 20-25 minutes.
- While the cupcakes are baking you can make the ganache, simply heat the cream over medium heat until hot.
- Add the chocolate chips and whisk until smooth, dark and delicious.
- Set aside to cool.
- I LOVE adding ganache to the top of cupcakes and letting it cool completely, the ganache turns into sort of a decadent fudge and it's SO good.
- You can certainly eat these cupcakes hot out of the oven (that's what I did last night) or let them cool, doesn't matter, you'll love them no matter what.
- Serve with cold milk or coffee
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