I wrote my original Extra Chocolatey Chocolate Coconut Flour Cupcakes recipe 6 years ago! Can you believe it!? My family had 3 successful years on the GAPS Diet. Then we went through some big life changes (like saying goodbye to our beloved foster kids of 14 months, etc.) and I dropped the ball on GAPS. It’s hard to go back to avoiding grains, sugar, and making everything from scratch. I’ve gone back to it for short stretches. I know it is a healthy way to eat, and also, I know how hard it is.
I’m back to grain free, no sugar, and making everything from scratch, because I finally got desperate enough. I got desperate, because I started having reactions to lots of foods. I’m tired of being scared after I eat, having hives, or a tight throat, or both. I also weigh more than I did when I was on GAPS–quite a bit more. Ugh. So, that’s a big motivator for me, too–but not enough on it’s own. I guess I needed to flare up in allergic reactions to finally choose the way my body needs to eat. :p
Now that I’m back to eating grain & sugar free, it really isn’t as hard as I’d worked myself up to thinking it was. Really! I’m eating well: zucchini spaghetti with salad, burger patty with a sweet potato, veggies with eggs, etc. I’m enjoying my food and feeling satisfied. I especially feel satisfied when I eat goodies like this one I made up today!
This version of chocolate cupcake is different from my old one in several ways. It makes 1 pan of 12 cupcakes, unlike my old recipe, which made 24 cupcakes. It uses maple syrup instead of honey, and not quite so much! I also added tapioca starch, which gives the cupcakes a light and fluffy texture.
Here it is:
- 1/4 cup butter
- 2 oz unsweeteend chocolate
- 4 eggs
- 4 TB cocoa powder
- 1/2 cup coconut milk
- 1/2 cup pure maple syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking soda
- 4 TB coconut flour
- 3 TB tapioca starch
- Preheat the oven to 350 degrees.
- Prepare 12 muffin cups with paper liners.
- Combine butter with unsweetened chocolate in a pot and melt. Stir to prevent from burning. Set aside to cool.
- Crack eggs into the bowl of an electric mixer, beat eggs.
- Add in cocoa powder, coconut milk, syrup and vanilla, mix until combined.
- In a small bowl, sift together salt, baking soda, coconut flour and tapioca starch.
- Add flour mixture to egg mixture, mix until combined, scraping down the bowl to incorporate the dry ingredients.
- Add the melted chocolate and butter, mix until incorporated.
- Ladle the batter into prepared muffin pan.
- Bake at 350 degrees for 20 to 25 minutes, or until cupcakes come out clean.
If you’re interested in making a frosting for these cupcakes, you can see my original post for the frosting recipe. I think they’re great without any frosting, but you may want to frost them for a special occasion, like a Birthday party.
I hope you enjoy these cupcakes!
Do you eat Paleo? GAPS? Generally grain-free? How long have you been eating this way?