Chocolate Cupcakes with Chocolate Buttercream Frosting
Forget going out to eat or ordering takeout every time you crave American food. Try making Chocolate Cupcakes with Chocolate Buttercream Frosting at home. This gluten free recipe serves 8 and costs $1.02 per serving. This dessert has 539 calories, 7g of protein, and 44g of fat per serving. Plenty of people made this recipe, and 281 would say it hit the spot. A mixture of chocolate chips, baking powder, sunflower seed butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taylor Made It Paleo. From preparation to the plate, this recipe takes approximately 1 hour and 18 minutes. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. If you like this recipe, you might also like recipes such as Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting, The Best Chocolate Cupcakes with Chocolate Buttercream Frosting + Weekly Menu, and Chocolate Cupcakes with Mint Chocolate Chip Buttercream Frosting.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 18 minutes
Ingredients:
3/4 cup unsweetened almond milk
1 tsp baking powder
1, 8 oz package Kerrygold grass fed butter
7 oz Enjoy Life chocolate chips (about 3/4 package)
6 tbsp coconut flour
1/4 cup coconut oil, melted
3 eggs
2 tbsp honey
1/8 tsp sea salt
1/4 cup sunflower seed butter (or other nut butter)
3 tbsp unsweetened cocoa powder
Equipment:
sauce pan
muffin liners
muffin tray
bowl
oven
toothpicks
mixing bowl
Cooking instruction summary:
For the icing, heat butter and chocolate chips in a small saucepan over low heat, stirring until completely melted (this will be very thin).Remove from heat and allow pan to cool, then place in refrigerator to set (this should become a solid block, takes about 45 minutes to an hour).Preheat oven to 350 and line muffin pan with paper or silicon liners.In a small bowl combine coconut flour, cocoa powder, baking powder, and salt.In a large bowl, combine eggs, almond milk, sunflower seed butter, honey and coconut oil (be sure to add coconut oil last to prevent it from solidifying).Slowly add dry ingredients to wet and mix until we’ll combined.Spoon batter equally into muffin cups (each should be almost completely full).Bake for 18 minutes or until a toothpick comes out clean in the center.Remove from oven and allow to cool.While cupcakes are cooling, prepare frosting by removing from refrigerator and allowing it to come to room temperature (frosting should still be pretty solid).Transfer frosting from saucepan into your mixing bowl.Beat for two minutes at medium speed.Spread evenly over cupcakes.Enjoy!
Step by step:
1. For the icing, heat butter and chocolate chips in a small saucepan over low heat, stirring until completely melted (this will be very thin).
2. Remove from heat and allow pan to cool, then place in refrigerator to set (this should become a solid block, takes about 45 minutes to an hour).Preheat oven to 350 and line muffin pan with paper or silicon liners.In a small bowl combine coconut flour, cocoa powder, baking powder, and salt.In a large bowl, combine eggs, almond milk, sunflower seed butter, honey and coconut oil (be sure to add coconut oil last to prevent it from solidifying).Slowly add dry ingredients to wet and mix until we’ll combined.Spoon batter equally into muffin cups (each should be almost completely full).
3. Bake for 18 minutes or until a toothpick comes out clean in the center.
4. Remove from oven and allow to cool.While cupcakes are cooling, prepare frosting by removing from refrigerator and allowing it to come to room temperature (frosting should still be pretty solid).
5. Transfer frosting from saucepan into your mixing bowl.Beat for two minutes at medium speed.
6. Spread evenly over cupcakes.Enjoy!
Nutrition Information:
covered percent of daily need
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