Wednesday, December 4, 2013

Grain-Free Tuxedo Cupcakes (Chocolate chocolate-chip cakes with Vanilla Frosting)! Grain-free, vegan, Paleo




Look at these cute and ridiculously delicious little cakes. Would you ever guess that this is one of those recipes that is great for lots of dietary restrictions? It's a winner. 

Moist, fudgey, yet cakey -- these chocolate-chocolate-chip cupcakes with vanilla frosting are really special. The outside edges are cake-like and lightly crumbly, while the middles are dense and moist like brownies. I like these chocolate cupcakes chilled (in the fridge or freezer) because cool temperatures and chocolate cake are best friends in my books. The freezer really makes the texture of these little chocolate cakes amazing. My Secret: I freeze ALL my chocolate cakes before I serve them -- that's how I roll.

Great texture aside, these cupcakes are amazing for many reasons. For starters they are grain-free, gluten-free, naturally sweetened, Paleo, and vegan



Awesome, eh? They are made mostly of frozen bananas and cocoa -- sweetened lightly with low-glycemic dark coconut sugar and a touch of maple syrup. The cakey texture of these cupcakes comes from a small amount of coconut flour (a little goes a long way and provides a lot of fiber) and a little arrowroot flour (which aids in digestion). They get an extra dose of chocolatey goodness from mini vegan chocolate chips. Basically, these cupcakes make me swoon.






 
The frosting on these cupcakes is easy to prepare and vegan. Silky coconut milk and super healthy virgin coconut oil makes up the bulk of the mix. Low glycemic coconut sugar and vanilla extract makes the frosting sweet. What's better than chocolate cake with vanilla frosting?

If you don't book some time to make these wickedly innocent cupcakes, I think you're a little crazy!


Vanilla Frosting
(vegan, gluten-free, paleo)
Makes enough frosting for 10-12 cupcakes
Part I:
  • 1 tbsp coconut oil (I use deodorized)
  • 1 tsp mild oil (I use a mild evoo)

Part II:
  • 2 tbsp coconut sugar
  • 1.5 tbsp maple syrup
  • 2 tsp baking powder

Part III:
  • 1/2 tsp vanilla extract
  • a pinch salt
  • 8 tbsp chilled coconut milk (don't shake the can, scoop mostly the cream out)
  • 3 tbsp chilled coconut cream
Add Part I ingredients to a small pan and melt together over low heat, stirring. Once melted, add to a medium sized mixing bowl.
Add sugar and baking powder from Part II to the melted oil and beat the ingredients together with an electric mixer. Add the maple syrup and beat to incorporate.
Add Part III ingredients and beat until smooth and light caramel colored. Chill the frosting in the fridge for half an hour before frosting your cupcakes. Store frosted cupcakes in the fridge or  freezer.


Tuxedo Cupcakes
(vegan, gluten-free, grain-free, paleo)

Makes 9-12 standard size cupcakes
Part I:
  • 4 frozen bananas
  • big pinch pink salt
  • 1 tsp cinnamon
  • 3 tbsp evoo (or your oil of choice, mild tasting if available)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp white vinegar
  • 1/2 cup + 3 heaping tbsp cocoa powder

Part II:
  • 4 tbsp dark brown coconut sugar
  • 2 tbsp maple syrup

Part III:
  • 4 tbsp coconut flour
  • 4 tbsp arrowroot flour
  • 1.5 tbsp flaxmeal

Part IV:
  • 1/2 cup water
  • 2 tbsp coconut milk (full fat)

Part V:
  • 1/2 cup mini vegan chocolate chips or cacao nibs
Add Part I ingredients to a food food processor and blend until smooth.
Add Part II ingredients and blend until very smooth.
Add Part III ingredients and blend until very smooth.
Add Part IV ingredients and blend until very smooth.
Add chocolate chips and pulse to distribute evenly through batter.
Pour batter into cupcake liner-lined muffin pan (fill each about ½ full) and bake in oven preheated to 350F until risen slightly and a fork or toothpick comes out clean when inserted in the centre of a cupcake. Frost with chilled coconut frosting and then store in fridge or freezer at least 30 minutes before serving.