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Grain-free Chocolate Cupcakes (gluten-free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 15 minutes
Author Alexa Lehr

Ingredients

  • 1/2 cup organic cacao powder
  • 1 1/2 cups Bob's Red Mill tapioca flour
  • 1/4 cup coconut flour
  • 3/4 cup organic, grass-fed butter or avocado oil melted
  • 1 cup organic applesauce or dairy-free yogurt
  • 1 cup organic coconut sugar
  • 2 large pasture-raised, organic eggs room temperature
  • 1 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 2 tsp. baking powder corn free
  • 1/2 tsp. sea salt

Peanut Butter Frosting

  • 1/2 cup organic, creamy peanut butter
  • 6 T. organic, grass-fed butter softened
  • 1 1/4 cups organic powdered sugar

Instructions

  • Line a stoneware muffin tray with 12 parchment paper cupcake liners. Preheat the oven to 350°F.
  • In a large mixing bowl, combine the melted butter (or avocado oil), coconut sugar, applesauce or yogurt, eggs, and vanilla extract. Stir to combine.
  • Add the remaining cupcake ingredients and stir to combine. The batter will seem thicker than traditional cupcake batter.
  • Scoop the batter out into the cupcake liners. For muffin top cupcakes, fill the liners 3/4 full. For shorter, more domes cupcakes, fill the liners 2/3 full. You will get more like 14 cupcakes instead of 12.
  • Bake for 20-25 minutes. The cupcake should bounce back when pressed gently.
  • Let them cool for 10 minutes. Then turn them out onto a wire wrack to finish cooling.
  • While the cupcake are cooling, make your peanut butter frosting. In a large mixing bowl, combine the softened butter, peanut butter, and powdered sugar. Beat until smooth and creamy.
  • Scoop the frosting into a sandwich bag with the tip snipped off or into a frosting piping bag with a decorating tip attached. Pipe onto your cupcakes!
  • Decorate with crushed peanuts and your favorite peanut butter cups and enjoy!