Gf Chocolate Cupcakes with Strawberry Frosting
- Isabel S.
- May 30, 2017
- 2 min read
Sometimes you just need a chocolate cupcake! These babies are chocolatey and decadent on the bottom and sweet and summery on top! Is there anything better than chocolate and fresh strawberries? I think not!
I adapted my recipe slightly from this recipe at www.hungryandfussy.com These cupcakes have a stick of butter and brown sugar but as long as you are living balanced, it's ok to indulge sometimes. One way to make something less healthy better for you is to use good organic ingredients. For example, use organic, grass fed butter instead of normal butter. I'm a strong believer that it's better to eat "healthy fats" rather than cutting all fats out of your diet.
My frosting is a little different than any I have ever had which I'm ok with. It's a cream cheese frosting so usually I would do the traditional cream cheese, butter, sugar mix, but I did want to try to make these a little healthier. I omitted the butter and what resulted was a nice sweet and tangy sticky frosting that I feel goes perfectly with the dense chocolate cakes! By all means, if you have a strawberry frosting that you love, use yours!
Ingredients
Cupcakes (Makes about 12 cupcakes)
1/4 cup coconut sugar (or brown sugar)
1 cup brown sugar
1/2 cup (1 stick) high-quality butter- soft
3 eggs
1 cup milk (dairy or nondairy)
1 cup almond meal
Tip- Use as finely ground almond meal as you can find!
1 cup GF flour (I used Trader Joe's)
2 tsp baking powder
2 heaping TBSP raw cacao or baking cocoa
1/2 cup melted chocolate chips
Handful of unmelted chocolate chips (optional)
Frosting (Makes enough for about 6 cupcakes)
1/2 cup organic cream cheese
1/4 cup freezer jam or favorite strawberry jelly (I use my grandma's freezer jam!)
1 cup powdered sugar
You can double this or mess with the ingredients- Like I said, I know this is an odd recipe but I like it so here it is!
Directions
Cream sugars and butter but mixing with a handheld mixer until smooth. (Don't skip this step!)
Add 1 egg at a time mixing well between each.
Add milk and mix.
Slowly add dry mixing well with each addition.
Melt chocolate but placing a small pot with chocolate chips inside a medium pot of boiling water.
Stir as chocolate melts and add to mix when completely melted.
I put unmelted chocolate chip in half my batter. I like both, with and without!
Spoon into cupcake cups about half way (they will rise).
Bake about 20 minutes.
Frosting
When cupcakes are removed from oven place them on a wire wrack to cool.
Blend frosting ingredients until smooth.
Scoop into a piping bag or plastic bag and put into refrigerator to chill.
Once cupcakes and completely cool you can pipe the icing.
If using a plastic bag, get all the icing to a corner of the bag and cut a small hole in the tip of the bag.
Serve with a fresh strawberry on top
Store in the refrigerator in an air tight container for 2-3 days.
Tip- I frosted half of the cup cakes because I knew we wouldn't eat them super fast. I will frost the other half when we want to eat them or I'll freeze them for later!
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