HEAVENLY CHOCOLATE CUPCAKES OR WHOOPIE PIES--grain-free,nut-free,dairy-free,low-carb

By Kathy C.

grain-free,nut-free,dairy-free,low-carb

Ingredients

• Cake:
• 1/2 cup coconut flour
• 1/4 cup plus 2 tbsp. raw cacao powder (or unsweetened cocoa powder)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. KAL Stevia or sweetener of choice (to taste)**
• 1 tbsp. coconut sugar (optional)
• Pinch of salt
• 1 tsp. vinegar
• 5 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 tbsp. pure vanilla extract
• 1/4 cup coconut milk (preferably canned)
• 1/4 cup water
• 1/4 cup brewed strong coffee, cold (or more coconut milk)
• 2 oz. dark chocolate chips (see note below for different options)
• I also experimented and used 1/2 tsp. of Sweet Leaf Organic Stevia. 1/4 cup or more of coconut sugar would also work. Be sure to taste the batter and add more if needed
• Dairy Filling:
• 1 cup heavy whipping cream
• 1 tsp. vanilla extract
• 4 servings KAL stevia, or sweetener of choice (to taste)
• 1 tsp. Gelatin (see notes)
• Dairy Free Frosting/Filling:
• 5 tbsp coconut cream concentrate (I used Tropical Traditions)
• 4 tbsp raw cacao powder or unsweetened cocoa
• 1 tbsp pure vanilla extract
• 1/2 cup water, room temperature
• 6 servings Kal Stevia or 2 tbsp raw honey (to taste)

Details

Servings 9
Preparation time 10mins
Cooking time 25mins
Adapted from satisfyingeats.com

Preparation

Step 1

Cake:
Preheat oven to 350 degrees F.
For cupcakes, place 9 cupcake liners in cupcake pan and set a side.
For large whoopie pies, oil the wells of a muffin top pan (9) and set aside.
For medium size whoopie pies, generously grease (with coconut oil or butter) 18 wells of a whoopie pie pan and set aside.
In a medium bowl, blend dry ingredients with whisk until well blended. (You can also use a sieve to sift ingredients and make sure there are no lumps and the ingredients are well incorporated.)
Add remaining ingredients (including chopped chocolate) to bowl and whisk until blended.
Taste for sweetness and adjust if needed.
Let stand 3 minutes and then blend again with wooden spoon.
For cupcakes and large whoopie pies, use a large (1/4 cup) scoop, and divide batter into cupcake liners or into oiled muffin top pans.
For medium size whoopie pies, use a medium (3 tbsp.) scoop and divide batter into the whoopie pie pans.
For cupcakes, Bake 18-20 minutes or until toothpick inserted into the center comes out clean. DO NOT overbake!
For large whoopie pies, bake 15 minutes or until toothpick inserted into the center comes out clean. DO NOT overbake!
For medium whoppie pies, bake 10-12 minutes or until toothpick inserted into the center comes out clean. DO NOT overbake!
Run a knife around the outside of the whoopie pies and carefully remove with a small spatula.
Cool on wire rack.
Dairy Filling/Frosting:
Add cream, vanilla and sweetener to Magic Bullet.
If using gelatin, sprinkle over cream and swirl around until gelatin is dissolved.
Blend until thick.
Refrigerate until needed.
Assembly:
Cupcakes: Frost cupcakes with desired frosting
Whoopie Pies: Using a heaping small scoop (1-1/2 tbsp. scoop), top the flat side of the cooled whoopie pie with whipped cream filling and then top with the other half of the pie.
Serve immediately or refrigerate.
Let set at room temperature for 30-60 minutes before eating for optimal texture and taste.

For Dairy Free Chocolate Frosting/Filling:
Place jar of coconut cream concentrate in a bowl of hot water to soften. (It doesn’t have to be 100% liquid.) Add coconut cream concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener) and water. Stir (or whisk) until velvety and creamy. Taste for sweetness and adjust if necessary. (Lick the spoon but try not to eat all of it!) Spread the frosting after it has thickened to the right consistency (but not hardened). If cream hardens back up or clumps, simply re-melt by placing bowl in warm water and stirring.

NOTE:
The recipe also calls for chocolate chips. There are quite a few options that will work here. I have two recipes on the blog, Chocolate Chunks & Milk Chocolate Chunk Dreams that are both low-carb chocolates. I also have been using this 80% Cacao Bar and just chopping it up. (I also eat a few squares most nights… only 1 net carb per square and it is DELICIOUS.) There are also 60% cacao chips from Enjoy Life that are dairy & soy free.

**Equal Exchange Chocolates Bittersweet Chocolate Chips** My latest discovery is these 70% cacao chips! I LOVE them! This is the darkest chocolate chip I have found and yes, these chips contain minuscule amounts of organic sugar, but I would rather have these chips than the artificially sweetened stuff.