Chocolate-Coconut Cupcakes (sans gluten)
Whether you’re gluten-intolerant or just want to try something new, you’ll love these very-dark chocolate cupcakes. The coconut flour is the perfect backdrop to the chocolate — it provides just enough creaminess to accent cocoa’s rich tones without getting in its way. And the teff and brown rice flours give the cakes a bit of toothsome texture. Trust me, if you’re a chocolate lover (and who isn’t?), you’ll think these luxurious cupcakes are well worth the effort of using four mixing bowls.
Chocolate-Coconut Cupcakes (gluten-free)
Preheat oven to 350 degrees F. Prepare a muffin tin by either greasing the cups or lining them with paper cups.
In a small bowl or pot, melt:
4 ounces unsweetened chocolate, chopped or broken into chunks to facilitate melting
1/2 cup whole milk
1/2 cup sucanat
Stir often to avoid burning the chocolate. The best way to melt chocolate smoothly (and safely) is in a double-boiler, but a microwave also works if you use it in short bursts and stir between each. I used my trusty toaster oven and kept pulling it out to stir. Whichever heating element you choose, be sure not to completely melt the chocolate — the final lumps should be stirred out (rather than melted out) so that you don’t scorch the mixture.
Stir in 1 egg yolk. Set chocolate mixture aside.
In another small bowl, combine and set aside:
1/2 cup milk
1/4 cup water
1 tsp. vanilla
In a medium bowl, whisk together and set aside:
1 cup coconut flour
1/2 cup brown rice flour
1/2 cup teff flour
2 tsp. baking powder
1/2 tsp. sea salt
In a large bowl, beat until creamy (less than a minute):
1 stick butter
Add and beat for another 5 minutes:
1/2 cup sucanat
Beat in one at a time:
2 egg yolks (save the whites in a separate bowl)
Add flour and milk mixtures to the butter mixture, alternating them. Stir in (or beat on low speed) chocolate mixture.
In a clean bowl, whip the 2 saved egg whites into a stiff, white foam. Carefully fold them into the chocolate batter. (Separating the eggs this way and whipping the whites gives the cupcakes extra lightness and height.) Spoon the mixture carefully into prepared muffin tins and bake for about 25 minutes.
Enjoy!
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Tags: chocolate, coconut, cupcake, gluten-free
