Paleo Chocolate Cupcakes

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These cupcakes need no introduction. Chocolate. Raspberry. Decadence.

Cake (Yield: 12 regular cupcakes)

8 oz. almond flour (finely blanched!)
1/8 oz. coconut flour
1/2 oz. cocoa powder
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
4 oz. dark chocolate (I love Guittard 72%)
2 oz. high quality butter, unsalted
4 oz. maple syrup
3 ea. eggs
1 T. vanilla

1. Preheat oven to 350°F and line 12 regular muffin tins with paper liners.
2. Sift together the almond and coconut flours, cocoa powder, baking powder, soda and salt.
3. Combine the dark chocolate and butter in a microwave bowl. Melt on high for 30 seconds, stir. Continue melting in 10 second increments, stirring in between, until completely melted. Cool while you prepare the next step.
4. Combine the maple syrup and eggs in a large bowl. Whip on high for 6 minutes. The eggs should be pale yellow and very light in texture.
5. Stream in the cooled chocolate butter mixture, whipping until combined.
6. In three batches, fold the flour mixture into the eggs, not quite combining each time. When you have added the last batch of flour, fold until the mixture is homogenous and there are no streaks of flour.
7. Scoop into cupcake liners with a 2 oz. scoop (or until they are about 3/4 full).
8. Bake 15 minutes, or until the top is set and almost springs back to the touch. Do not overbake.
9. Cool on a rack completely.

Chocolate Coconut Ganache Filling

1 can coconut milk
1/4 c. honey
1/2 oz. cocoa powder
1 T. vanilla

1. Combine coconut milk and honey in a medium sized heavy-bottom saucepan.
2. Bring to a full boil, then reduce heat to low.
3. Stirring occasionally, cook 1-2 hours, or until it has reduced by half and is the consistency of sour cream.
4. Whisk in cocoa and vanilla, stirring to combine.
5. Taste and add honey if it isn’t to your desired sweetness.

Raspberry Compote Filling

10 oz. frozen raspberries
2 oz. water
2 T. honey
1 T. arrowroot powder (with 1 T. water – make a slurry)

1. Combine raspberries, water and honey in a saucepan on medium-high.
2. Cook until the water has mostly evaporated.
3. Add the arrowroot slurry and cook for a few seconds more, until thickened.
4. Cool and store in the refrigerator.

Chocolate Buttercream

4 oz. egg whites
8 oz. coconut palm sugar
3 oz. water
1 lb. butter, softened
6 oz. dark chocolate, melted
1 t. vanilla
pinch salt

1. Whip the whites in the bowl of a stand mixer until they are medium peaks.
2. Combine the sugar and water in a sauce-pan. Bring to a rapid boil and cook to 248°F.
3. Slowly pour the cooked sugar into the whipping whites while on high.
4. Continue whipping until the bowl is cool to the touch.
5. Add the butter in chunks. Scrape down the sides of the bowl.
6. Continue whipping until combined.
7. Stream in melted chocolate until combined, then add vanilla and salt to finish.

To Assemble the Cupcakes

1. Hollow out the center of each cupcake with an apple-corer. Don’t take out too much cake, especially on the bottom, or it will be difficult to eat.
2. Pipe in the raspberry compote to fill the hole half-way.
3. Pipe in the ganache to fill the hole to the top.
4. Frost with buttercream and garnish with a fresh raspberry (if desired).

Note: These cupcakes will last for about a day, but are best on the day they were baked. Also, the cake can be baked in a 1/2 sheet pan or smaller round cake pans and made into a fantastic birthday cake!

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2 thoughts on “Paleo Chocolate Cupcakes

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