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Decadent Paleo Chocolate Frosted Mini Chocolate Cakes

choc cupcakes

Whether you’re a seasoned Paleo pro, or a recent New Year’s Resolution means you’re just dipping your toes into the healthy waters, swapping traditional dessert ingredients may be somewhat daunting. After all, can you imagine baking without dairy, butter, and wheat flour? We sure can! Below, we take all of the guess work out of creating a decadent chocolate treat, and show you how to bake your way to Paleo bliss with our double chocolate mini cakes.

Recipe Yields: 24 Cupcakes

Cupcake Ingredients
  • 3 cups , sifted
  • 1 cup , sifted
  • 1 1/2 cups
  • 3/4 tsp sea salt
  • 1 1/2 pure vanilla extract
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 cup (or other non-dairy milk)
  • 4 organic pastured-chicken eggs (or egg substitute)
  • 1/4 cup coconut oil, melted down
  • 1 cup unsweetened apple sauce
  • 1/2 miniature unsweetened chocolate chips
Frosting Ingredients
  • 9 oz dark unsweetened chocolate chips
  • 1/2 cup almond butter
  • 3 Tbsp coconut oil
  • 1 1/2 tsp pure vanilla extract
Baking The Cakes
  1. Preheat your oven to 350F, and lightly spray cupcake tins with coconut spray. If preferred, you can line cupcake tins with liners, but these mini cakes look a lot fancier on their own!
  2. In a large bowl, combine all dry ingredients (almond flour, baking soda and powder, sea salt, coconut sugar, cocoa powder). Whisk under well combined.
  3. In a mixer bowl with paddle attachment, cream all wet ingredients together on medium speed (non-dairy milk, eggs, vanilla, melted coconut oil, and applesauce). Pause to scrape down bowl, and continue to mix until all ingredients have been incorporated.
  4. Add 1/3 of the dry ingredients, then mix on low speed (to avoid dry ingredients flying out of bowl), and switch to medium speed after most of the dry ingredient additions have been absorbed. After 1 minute, pause to scrape bowl, add another 1/3 of the dry ingredients, and repeat the process until all dry ingredients have been incorporated.
  5. Fill each cupcake reservoir roughly 75% full to accommodate for rising.  Tip: Choose the utensil that works best for you. Some people prefer to utilize an ice cream scoop, piping bag, or small ladle.
  6. Bake off cakes for roughly 15-20 minutes, rotating after about 10 minutes. Tip: As all ovens vary, and have hot spots, be sure to check on the progress of your cakes.  A wooden stick inserted into cakes should come off relatively clean, and you shouldn’t experience excessive jiggling.

liquid chocolate in a pan

Making The Frosting
  1. Pour water about 1/3 of the depth of a medium sized pot, and bring to a low boil. Place a heat safe bowl of a slightly larger size atop the pot to create a double boiler, and add chocolate chips, almond butter, and coconut oil. Melt these ingredients, stirring along the way to marry all ingredients. When chocolate has melted, take off of the pot, adding vanilla and sea salt, and mixing until smooth. Tip: If you’d like to keep it simple, you may microwave these ingredients in a microwave safe bowl for roughly 1-2 minutes, stopping to stir to avoid burning the chocolate.
  2. Refrigerate to cool. For fluffy consistency, place in a mixing bowl, and cream with paddle attachment for 1 to 2 minutes on medium speed. Continue to refrigerate until ready to use.
Assembling
  1. For the effect pictured above, place an open star tip (Wilton #1M) into a pastry bag, and cut opening at tip. Using a spatula, add frosting to piping bag about 75% full. Tip: Twist top of bag, or tie off with rubber band to avoid spillage if you are somewhat unfamiliar with utilizing a piping bag.
  2. Starting at the center of each cake, pipe with a steady hand from the center, circling the perimeter of the cake in a clockwise motion, and finishing off at the edge of your first perimeter frosted, releasing pressure from the bag, and guiding tip away from cake.
  3. If you’d prefer a more homemade look, you may simply spread frosting with a small spatula, in a circular fashion.

Though these delicious mini cakes will disappear instantly, you may store them (sealed and airtight) in the refrigerator for up to 4 days, or frozen. Now that you’ve learned the basics of Paleo desserts, you can indulge in guilt-free decadence without compromising your dietary goals! Cheers!

Some great Paleo recipe books include:

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Chocolate Nutella Cupcakes

Let’s face it, Nutella makes the world a better place. With distinctive Hazelnut flavoring, creamy texture, and subtly sweet notes, it is the perfect companion to decadent, rich chocolate. While there are endless flavor combinations that utilize chocolate and Nutella in different variations, combining them together creates a silky smooth, decidedly decadent dessert. With Valentine’s Day looming around the corner, these simple-yet-amazing cupcakes are perfect for sharing with friends, co-workers, loved ones, and even just for treating yourself. They sure beat a stale box of Conversation Hearts! Below, we show you how to create these, and be the perfect Valentine!

Recipe Yields: 24 Cupcakes

Chocolate Cupcake Base

  • 6 oz
  • 1 Tbsp baking soda
  • TT (to taste) salt
  • 18 oz all-purpose flour, sifted
  • 18 oz dark brown sugar
  • 8 oz butter, softened, cubed
  • 4 large eggs
  • 2 tsp vanilla
  • 12 oz sour cream
  • 12 oz hot water (does not need to be boiled/boiling)

1. Preheat your oven to 350F for standard ovens, and 325F for convection ovens. Line standard sized cupcake tins with liners, and spray around edges.

2. Sift cocoa powder, baking soda, and salt together in one bowl, and flour in another bowl.

3. In mixing bowl with paddle attachment, cream sugar and butter on medium until light and very fluffy.

4. Slowly incorporate eggs and vanilla, pausing to scrape bowl as needed.

5. Add cocoa powder, mixing on medium speed until incorporated.

6. Add 1/3 of your flour to the bowl, mixing on medium speed until incorporated, then add 1/3 of your sour cream, mixing on medium speed until incorporated. Pause to scrape bowl with rubber spatula as needed. Repeat this process until all of your flour and sour cream have been incorporated.

7. Slowly add all of the hot water, and mix for 30 seconds.

8. Fill your cupcake containers about 3/4 of the way to the top, and bake off until done. Tip: If you jiggle the pan, cupcakes should no longer jiggle in the middle. You may insert a stick in the middle, and if it comes back clean, your cupcakes have finished baking.

9. Once completed, place cupcakes on wire drying rack to cool completely.

Nutella

Nutella American Buttercream Frosting

  • 1 lb (4 sticks) unsalted butter, softened, cubed
  • TT (to taste) salt
  • 1 Tbsp
  • 2 lbs (32 oz) confectioners’ sugar, sifted
  • 4 Tbsp milk
  • 8 oz

1. In a bowl with paddle attachment, cream butter and salt until light and very fluffy. Cream for 3 minutes on medium speed, pause to scrape bowl, and cream on high speed for 1 minute.

2. Slowly add confectioners’ sugar to bowl, mix until incorporated, and pause to scrape bowl, ensuring that you have scraped any dry sugar from edges and bottom of bowl. Repeat process until all of the confectioners’ sugar has been added.

3. Add vanilla extract, and milk to your mixture, and beat until incorporated.

4. Finally, incorporate Nutella into the buttercream, and mix on medium speed for 2 minutes to incorporate. As all palettes are subjective to taste, you may add additional Nutella to alter taste. Your end result should be creamy, dense frosting that sticks to your spatula. If frosting is too loose, you may add additional confectioners’ sugar, and mix until incorporated.

Assembling

After your cupcakes have cooled completely, place them on a sheet tray, or plate.

2. Use a plastic spatula to spread buttercream on top of cupcakes, or to guide into piping bag affixed with your tip of choice (pictured: frosted Chocolate Nutella Cupcakes utilizing “rose” tip” ).

3. Using steady pressure, pipe around cupcake, create a rosette shape, or utilize your favorite technique.

4. Garnish as desired!

5. Enjoy!

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Chocolate Whiskey Cake Truffles

Recipe Yields: Roughly 40 Truffles

Does Valentine’s Day even exist without chocolate? Or maybe without a little bit of booze? Either way, we’ll show you how to combine the two into a scintillating and unique dessert for every type of Valentine’s Day celebration!

Chocolate Whiskey Cake

  • 1 cup Irish whiskey
  • ½ cup unsalted butter, cubed, softened
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 eggs
  • ¾ cup sour cream
  • 2 cups all purpose flour, sifted
  • 2 tsp vanilla extract
  • 1 ½ tsp baking soda

Whiskey Frosting

  • 8 oz cream cheese, softened
  • 2 cups confectioners sugar, sifted
  • ½ cup heavy whipping cream
  • TT (To Taste) Irish Whiskey

Chocolate/Garnishing

Cake Time

-Preheat oven to 325 degrees, or 300 degrees for convection ovens. Line 9” pan with parchment paper, and lightly grease pan with pan spray.

-In mixer with paddle attachment, cream butter, sugar, and cocoa powder together on medium speed, until mixture appears fluffy and light.

-In a small bowl, combine eggs, sour cream, whiskey, and vanilla. Whisk until incorporated together. These are your wet ingredients.

-In another small bowl, combine flour and baking soda. These are your dry ingredients.

-Add roughly ⅓ of your dry ingredients into creamed butter mixture. Mix until incorporated, then scrape down sides of mixing bowl with rubber spatula. Add roughly ⅓ of your wet ingredients, mixing until incorporated, and then scraping down sides of mixing bowl with rubber spatula. Continue alternating between wet and dry ingredients until you have mixed everything together. Your batter should be smooth, and free of lumps.

-Pour batter into your prepared cake round, and bake for roughly 40-55 minutes. As all ovens are unique, please monitor your baking time, and turn your cake at about 25 minutes.

Pro Tip: You’ll know when your cake is done when an inserted toothpick comes out clean. If you jiggle the pan, and the middle moves, your cake needs some more time. If you happen to over-bake your cake, don’t worry – you can always cut excessively baked pieces off!

-When cake is finished, remove from oven, and cool on a wire rack until room temperature.

Frosting Time

-In a mixing bowl with paddle attachment, cream softened cream cheese until light and fluffy (about 4-5 minutes on medium speed).

-Add in roughly ⅓ of your powdered sugar, then cream until incorporated, and scrape down sides of bowl. Repeat this process until all powdered sugar is added, and add whiskey to taste.

Pro Tip: If your frosting appears lumpy, crank up the speed on your mixer, and don’t be afraid to beat for several minutes. You can also add your heavy cream in increments at this point. Your desired consistency should be smooth, and the frosting shouldn’t fall off of a spatula. If your frosting is too runny, add more powdered sugar.

Assembling Time

-After your cake has completely cooled, break it apart into crumbs in a large bowl.

-Add your completed frosting into the cake crumbs, and mix everything together until creamy and completely mixed together. Though you may use the back of a spoon, using clean, dry hands will give you more control. Also, it’s a labor of love, put your hands in it!

Pro Tip: The ideal consistency will be somewhat sticky to touch, but will hold its’ shape, and release from your hands without struggle.

-Roll balls in your hands into roughly 1” size in diameter.

-Place each ball next to each other on a sheet tray (or other flat surface) lined with parchment paper.

-Freeze until solid.

-Using a double boiler (pot of boiling water with metal bowl filled with chocolate on top), or microwave, melt all of your melting chocolate, or chocolate chips.

-Stir your chocolate frequently to avoid burning, and help along any lumps. Your chocolate should be silky smooth.

Pro Tip: If your chocolate feels too thick, you can add a few teaspoons at a time of vegetable oil, in order to make your chocolate more fluid.

-Remove about half of your cake balls from freezer, and drop one ball at a time into the melted chocolate. Make sure the entire ball is enrobed in chocolate, then pull out of melted chocolate, and place on wire cooling rack (with parchment underneath), or directly onto parchment paper to dry.

Pro Tip: Removing chocolate coated ball from bowl of melted chocolate is easiest with a chocolate dipping fork, which can be found at any craft store. Otherwise, you may take a plastic fork, and snap out the middle prongs, leaving only outer 2 prongs in order to mimic a chocolate dipping fork).

-While chocolate is still semi-wet (still glossy, but in the process of drying), garnish your cake truffle with a sugar decoration, edible glitter, or sprinkles.

-If your melted chocolate begins to harden, feel free to re-melt, and continue this process until all cake truffles are coated in chocolate, garnished, and chocolate coating has dried.

Pro Tip: Avoid touching your newly finished truffles with your fingers, as they will leave marks on the surface!

-Once all of your cake truffles have dried, remove from parchment paper (or wire drying rack), and place onto cupcake liners for display.

-Enjoy!

 

Whatever your Valentine’s Day brings, enjoy these Whiskey Chocolate Cake Truffles with friends, family, loved ones, and most importantly, treat yourself! They are wildly decadent, different, and fun to make alone, or with a special someone. Do we see a chocolate food fight in your future? Cheers to that!

 

 

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