Chocolate Cupcakes

Paleo Chocolate Cupcakes

I have been working on this recipe for some time. The first chocolate cupcakes I tried to make were a little bit too bitter. So, I realized that there wasn´t enough sweetness.  However, it quite often depends on the chocolate. You can use the same recipe but the results might be different because of different chocolate. The best thing is to try the mixture, to make sure that the sweetness is balanced. Also, the right cooking time is essentsial. If you overcook them, then they will be dry. Remember that they will keep cooking a little bit when they are out of the oven!

Paleo Chocolate Cupcakes

Chocolate Cupcakes

About 6 bigger cupcakes

Ingredients:

Cupcakes:

  • 70 g hazelnut flour (or just well blend hazelnuts in a food processor)
  • 1 tsp baking powder
  • Pinch of salt
  • 200 g dark chocolate or dark chocolate chips (you can look for organic and sugar free one)
  • 1 dl honey (you can add some more, it depends on how sweet is the chocolate)
  • 3 eggs
  • 1 tbsp coconut oil (without coconut taste)
  • 1 tbsp chopped nuts (I used almonds)

Icing:

  • 2 medium avocado, de-seeded and peeled
  • 2 tsp honey or maple syrup
  • 2 tbsp cocoa butter (melted)
  • 2 tbsp dark cocoa powder (unsweetened)
  • 1/2 tsp vanilla bean paste or vanilla extract
  • pinch of salt

Decoration:

  • 1 tbsp chopped nuts (I used almonds)

Instructions:

  1. Preheat the oven to 175° C/ 347° F.
  2. Mix together hazelnut meal, baking powder and salt. Add honey and coconut oil. Mix well.*
  3. Melt chocolate in a water bath and add it to the mixture. Add eggs and nuts and just mix with a spoon until combined.**
  4. Pour the mixture into big muffin cases which are on a muffin pan (butter the muffin cases with coconut oil).
  5. Bake it for 20 minutes until it stays together and the toothpick comes out quite clean. ***
  6. Let it cool down completely and it will set properly when it has cooled down on room temperature.
  7. While the cupcakes are cooling, make the icing. Blend all the icing ingredients until smooth. Cool the icing for 2-3 minutes in a fridge. Use a piping bag and decorate the cupcakes with icing and nuts.

Notes:

* Don´t use mixer while making these cupcakes. The cakes don´t need a lot of air inside the mixture. They should rise and the texture should be a little bit like fudge in the middle. Just mix it with a spoon until combined.

** Don´t overwork the mixture, the key is to mix as less as possible.

*** Don´t overcook them! When you check the mixture then it shouldn´t move around, but it should still be moist inside. It´s quite hard to understand it at first time. But you will get it over time and when you know your oven or even on the first time.

Paleo Chocolate Cupcakes

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory