I was looking all over for a gluten-free recipe for cupcakes and stumbled upon this from Elana Amsterdam’s Cookbook, Gluten- Free Cupcakes
¼ cup coconut flour
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda
4 large eggs
¼ grapeseed oil
½ cup agave nectar
Preheat the oven to 350 °F. Line 9 muffin cups with paper liners.
In a large bowl, combine the coconut flour, cocoa powder, salt and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixture until thoroughly combined.
Scoop ¼ cup of batter into each prepared muffin cup.
Bake 18 to 22 minutes, until a toothpick inserted into the center of the cupcake comes out with just a few moist crumbs attached. Let the cupcakes cook in the pan for 1 hour, then frost and serve.
Yield 1 ¼ cups
6 ounces dark chocolate chips (73% cacao) about 1 heaping cup
½ cup butter ** For a VEGAN alternative, use Spectrum all- vegetable shortening
¼ cup agave nectar
1 tablespoon vanilla extract
2 tablespoons water
Pinch of salt
In a medium saucepan over very low heat, melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.
Blend in the butter (or shortening) with a handheld mixer, then blend in the agave nectar, vanilla extract, water and salt until smooth. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.
If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up. Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.