Two Chocolate Cupcakes For You (to try making on your own)

They may all look the same on the outside, but one is flourless and one uses coconut flour.

Last  week (I can't believe it was a week ago already!) was  long. And so was this week, surprisingly. But Thursday nights seem to find me baking lately, my favorite creative outlet.

I convinced myself of two things last Thursday:
    1. I needed  to make cupcakes (and why not chocolate!)
    2. I had two occasions that needed me to bake something (and why not cupcakes!)

The first was a glorious birthday party celebration with lots of fabulous women, wine, and nertz. The second was a beautiful trip to my in-laws for a weekend visit, and surely I needed to bring a gift of baked goods to my mother-in-law.

On a hike with Karl's dad in Boone over the weekend: the Elk Knob Summit Trail

In need of a simple and gluten free, dairy free (if possible) recipe, I searched the cupcake guru's, Elana Amsterdam's, blog. She just recently published a cookbook full of cupcake recipes (gluten free). I found two recipes that required ingredients I already had in my pantry. One was completely flour-less and one only used a slight amount of coconut flour. For my chocolate, I just used what I had on hand: Hershey's Baking Cocoa and Trader Joe's 72% Dark Chocolate One Pound Plus Bar. They worked very well. (I can't afford the expensive chocolate Elana uses, although I wish I could.)

The first batch I made with the coconut flour. I overcooked them a little and there was a black edge on some of them. Because of the coconut flour and the cocoa (the other recipe just uses straight up bar chocolate), they were also pretty dry. Next time I will increase the liquid (oil) ingredients.

Chocolate, with flour, Cupcakes

The second batch I made was flourless. Elana's recipe calls for almonds, but Karl and I have been wary of almonds lately so I used walnuts - and they worked well. These were by far the better of the two cupcakes. Karl thought they were too rich for him, but as my birthday-girl friend said, they are the epitome of a PMS treat - in other words, perfect for female chocolate lovers. The flourless cupcakes were moister and denser, almost having a brownie-like consistency. It was an easier recipe to put together too.

When I took them out of the oven, the tops still looked runny but I tested them and the knife didn't stick. If you make them, and I highly recommend that you do make them, beware that you don't overcook them; they might not look completely cooked when done.  I will definitely be making these again. These are even worthy of offering to gluten-eating people - and are an easy cupcake recipe. Well, easy if you have a food processor that can handle nuts.

Chocolate, flour-less, Cupcakes

And what is a cupcake without delicious frosting?

Karl is always willing to be my taste tester and utensil-licker. I feel this is either making up for being an only-child and not having younger siblings or preparing me for motherhood.

This, I have to say, is the most awesome frosting recipe. It is a feat of science, in my opinion. There is no butter in this yet it comes out with the consistency and taste of a chocolate buttercream. It is innovative, it is delicious, it is simple, and it is vegan.

Again, I used Elana's recipe:

Yes, that is the saucepan that I used to melt the chocolate with the oil. Then I froze it in the pan. Then I whipped it in the same pan. So cool.

All in all, this was a delightful cupcake adventure. I had fun making them, icing them, and of course eating them. I know the other gluten free ladies I shared with all enjoyed them immensely. And even if you aren't gluten free, this is a chocolate feast!