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Grain-Free Chocolate Cupcakes

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Recipes posted a year ago:

Happy Leap Day!!

Here is a great treat from a recipe that I modified from Paleo Parents.   Prep time is minimal and you have the option of making regular size cupcakes or small, bite size.  The bite size makes a lot and are perfect to take to a potluck or other social gathering.  I actually made 12 regular size cupcakes and had enough batter leftover so I made 12 smaller ones too. This is a great one to trick your friends with as there really is no way to tell the difference between a “regular” cupcake and these.  A wonderful option is to freeze the little ones and grab one when you feel like having a quick treat.  They will last quite a while in the freezer.

Gather Up:

  • 2 cups of almond flour
  • 2 eggs
  • 1/2 cup applesauce (I used my own canned, unsweetened applesauce)
  • 1/2 cup pure maple syrup
  • 1/2 cup dextrose
  • 1/4 cup coconut oil
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 6 oz of unsweetened dark chocolate

Preheat oven to 350 degrees (note I cook on a convection so adjust temp accordingly if needed or note the cooking time for yours may be different).  Start by melting the dark chocolate over a simmering heat or double boil method so as not to burn.   Meanwhile, put everything else into a bowl and mix until smooth.  Then mix in the melted chocolate.

Pour into muffin cups.  Recipe will make enough for 12 regular size cupcakes or 36+ mini cupcakes.

 Bake for about 8 to 10 minutes depending on size and then check with a toothpick. If toothpick comes out clean, they are done.  Otherwise keep cooking in 1 to 2 minutes increments until done.   Remember, this is a treat so eat in moderation!

Grain-Free Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 15+
Ingredients
  • 2 cups of almond flour
  • 2 eggs
  • ½ cup applesauce (I used my own canned, unsweetened applesauce)
  • ½ cup pure maple syrup
  • ½ cup dextrose
  • ¼ cup coconut oil
  • ½ tsp salt
  • ½ tsp baking soda
  • 6 oz of unsweetened dark chocolate
Instructions
  1. Preheat oven to 350 degrees.
  2. Start by melting the dark chocolate over a simmering heat or double boil method so as not to burn.
  3. Meanwhile, put everything else into a bowl and mix until smooth. Then mix in the melted chocolate.
  4. Pour into muffin pan. It will make 12 large or 36+ mini cupcakes.
  5. Bake for about 8 to 10 minutes depending on size of muffins and then check with a toothpick. If toothpick comes out clean, they are done. Otherwise keep cooking in 1 to 2 minutes increments until done. Remember, this is a treat so eat in moderation!

  1. Gluten free and chocolate are a match made in heaven. These look fantastic!

  2. Cyndi E says:

    Best chocolate cupcakes ever, hands down! They are in the freezer now, to keep me from eating them all day long!

  3. BAM says:

    Isn’t dextrose sugar??

    • punkinlady says:

      Dextrose is sugar. See our information about dextrose under “food sources.” This is a dessert and so eat in moderation. This recipe only calls for a 1/2 cup and so the amount of sugar in each cupcake is fairly minimal. These will not be sweet, but will offer you a little “treat.”

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