Gluten Free Chocolate Cupcakes with Nutella Frosting

gluten free chocolate cupcake with nutella frosting

 

 

Gluten free chocolate cupcakes? So tasty! So many people think gluten free and think that most of the cupcakes can be chalky, dense, or just overall gross. Thankfully, I found a delightful chocolate cupcake recipe that is gluten free! I am oh so very excited about this because my best friend and her family all have celiac disease, which prevents them from having gluten products. And when you have a best friend who can’t have flour, your ability to treat your friends decreases dramatically.

I have tried out multiple different recipes, but this one provides a nice, light, fluffy cake which I absolutely love! Another pro to baking gluten, free, it is very easy for the recipes to follow to paleolithic diet, making cupcakes much healthier than normal baked goods.

 

Gluten Free Chocolate Cupcakes with Nutella Frosting

yields about 10 cupcakes

Ingredients

Gluten Free Chocolate Cupcakes

  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup grape seed oil
  • 1/2 cup agave nectar
  • 3 eggs

Nutella Frosting

  • 1 cup coconut oil
  • 1/4 cup nutella
  • 3/4 cup confectioners sugar

Directions

Gluten Free Chocolate Cupcakes

Preheat oven to 375°F and prepare a cupcake tray with liners

1. Sift together coconut flour, cocoa powder, salt, and baking soda

2. Beat together eggs, grape seed oil, and agave nectar

3. Combine dry ingredients into egg mixture

4. Divide batter evenly into cupcake tray and bake for 20-22 minutes

5. Allow to cool completely before frosting

Nutella Frosting

1. Beat together coconut oil and nutella until smooth

2. Beat in confectioner’s sugar 2 tablespoons at a time until smooth

4. Using a small offset spatula, frost the cupcakes

Enjoy!

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Peanut Butter Bacon Cookies

peanut butter bacon cookies

Ok, So I maybe felt a little bad about not saving any bread for my coworkers and so I maybe decided to make something else to brighten up their day. Well..on Friday at our team meeting, we obviously started to discuss my baking and what needs to be done. My manager was all for peanut butter cookies with hershey kisses on top. That sounded good, but maybe some other time. We then started to discuss bacon. And oh my…Ron Swanson would be proud of this recipe I found on Joy’s blog. Peanut butter bacon cookies AND they are flourless?!? How much win can there be in 1 cookie?

The only downfall I can see is that due to the lack of flour and butter it crumbles relatively easily. But trust me when I say it doesn’t last long enough for you to want to complain!

Peanut Butter Bacon Cookies

Yields about 15 cookies

Ingrediants

  • 1 cup smooth peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 6 slices of bacon, cooked, cooled and diced

Directions

1. Preheat oven to 350 °F and prepare a cookie sheet

2. In your stand mixer with a paddle attachment, combine the peanut butter and sugars

  • add the egg and baking soda and mix for an addition 2 minutes

3. Roll dough into walnut sized balls and use a fork to create a criss-cross pattern on each cookie

4. Bake for 10 minutes, let stand for 3 before transferring to an airtight container