This past weekend i was a busy bee in the kitchen and one of my creations were these divine gluten free almond flour cupcakes. I topped them off with a classic chocolate buttercream frosting and let me tell you something for free…i taste tested way too much of this frosting! I think you can never have enough chocolate cupcake recipes in your repertoire, especially if you’re gluten free and find it difficult to find that perfect cupcake recipe.
Let me be honest, i do have my failures in the kitchen and on Saturday, these chocolate cupcakes were the only baked good that actually worked out. I had no plan or ideas of what to bake on the weekend, which is rare for me. So in the morning i woke up and was fixated on the idea of cinnamon rolls. Without a recipe in mind, i headed on over to Pinterest to find a recipe to inspire me. I attempted actual cinnamon rolls and cinnamon roll flavoured muffins. Remember i said earlier that most of my baked goods failed for me? Yep, each cinnamon roll recipe failed, not happy Jan! Hey, we all have our failures, just makes us push harder right? Oh.. and human! After cleaning my massive mess in the kitchen (it always looks like a bomb has gone off when i get into the kitchen), i decided to try again and bake a batch of yummy gluten free chocolate cupcakes.
Now gluten free baking is a science, a science that i have yet to fully understand and figure out. My cinnamon roll muffins were barely edible due to certain gluten free flours just not working. I had to stay away from gluten free all purpose flours for one afternoon. This is when these almond flour cupcakes were born. I found this recipe from The Chalk Board and decided to create a batch of cupcakes out of it. Almond meal was my savour for the day, finally i had a baked good that actually worked! Yippee!! I was going to top them off with a coconut cream based chocolate frosting but… yes you guessed it, it failed! You will have to drag me away from buttercream frosting if you want me to use something other than butter in my frosting, it’s just the old school baker in me, bad habits die hard, trust me, I’m working on it. These beauties are:
Now you know that I’m not the perfect baker and i also have my own failures in the kitchen, please trust me when i say these gluten free cupcakes are simply perfect. Easy, tasty, light and fluffy. You will enjoy baking a batch of these glorious chocolate cakes because who doesn’t love freshly baked cupcakes? Here is another secret, cupcakes are my most favourite baked good yet my least favourite to actually make, especially the frosting… it’s not all sunshine and rainbows in the baking world but it sure has it’s perks! Just think of all that quality control (i.e. taste testing) i have to perform after each batch, oh my!
- 2 cups almond meal
- ¼ cup raw cacao powder
- ½ tsp baking soda
- ½ tsp himalayan pink salt
- 2 eggs
- ⅔ cup maple syrup
- ⅓ cupCocobella Coconut Water
- 1 Tbsp vanilla bean extract
- 150g dark chocolate, melted
- 80g butter, chopped into chunks
- 3-4 cups icing sugar, gluten free
- 3-4 Tbsp almond milk
- Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners, set aside.
- In a large mixing bowl, combine almond meal, cacao, baking soda and salt until well combined, set aside.
- In a separate mixing bowl, whisk together eggs, maple syrup, water and vanilla.
- Gently fold wet mixture into dry, mixing until well combined and smooth.
- Spoon batter evenly amongst cupcake liners, filling each liner nearly to the top rim.
- Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
- Cool in pan for 5-10 minutes
- Remove and transfer to a wire rack to cool completely.
- In a double boiler over low-medium heat, melt dark chocolate. Begin frosting whilst chocolate melts, occasionally stirring.
- In the bowl of a stand mixer add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.
- Gradually add icing sugar, 1 cup at a time.
- If chocolate is done, turn off heat.
- Add 1 tablespoon of almond milk after each addition of icing sugar until mixture is smooth and comes together.
- Add melted white chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
- Add more icing sugar or almond milk until desired consistency. Frosting should be smooth, easy to pipe and holds it’s shape.
- Prepare a piping bag with a large closed star nozzle (i used a size 11).
- Fill piping bag with frosting and pipe rounds on each cupcake.
- Serve and Enjoy!