Rich, dark and glazed. Couldn’t get much better. Hard to believe they’re gluten-free!
Cupcakes
1. Mix well:
- 100 g unsweetened baking chocolate bar, melted
- 3/4 of a 14 oz can coconut milk, stirred
- 2 eggs
- 2 tablespoons *vanilla
- 1 cup dextrose (or ~7/8 cup table sugar)
*I prefer the flavor of Mexican, Jamaican or Dominican Republic vanillas
2. Combine, then mix into wet ingredients:
- 1/2 cup nutmeal
- 1/2 cup + 2 tablespoons teff flour (or buckwheat flour)
- 2 tablespoons baking powder
- 1/2 teaspoon salt
Nutmeal
Grind equal parts (all together) till fine:
- flax seeds
- raw pumpkin seeds
- buckwheat kernels
Or use any of these: lentils, almonds, walnuts, cashews.
3. Bake at 350F in a stone muffin pan for 20-25 minutes. Cool. Apply glaze or frosting, or both!
Chocolate Glaze
- 50 g unsweetened chocolate bar
- 50 g virgin coconut oil, *coconut cream, or butter
- 50 g dextrose (or corn syrup)
Melt chocolate on low. Stir in coconut oil and dextrose until dextrose dissolves. Remove from heat.
*Skimmed from the top of a can of coconut milk, full fat.
Mocha Buttercream Frosting
Adapted from “Mocha Butter Cream” in the The Creative Cooking Encyclopedia
- 1 stick butter, softened
- 4 oz cream cheese
- 1 cup dextrose (or powdered sugar)
- 1 tablespoon cold espresso
- 1 square unsweetened chocolate bar, melted and cooled
Cream butter and cream cheese with electric mixer. Add espresso and chocolate; beat until smooth. Add dextrose until desired consistency and sweetness have been reached.