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Decadent Paleo Chocolate Frosted Mini Chocolate Cakes

choc cupcakes

http://lbwtrainingcenter.com/product-tag/basic-life-support-az/?orderby=price 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.

http://worldclasstraininginstitute.com/course/six-sigma-green-belt-self-pacedonline/ 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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