Gluten-Free Chocolate Brownie Cupcakes with Chocolate Ganache Frosting

Ali Segersten

You are in for a real treat today! The other night I had an early morning dream of these cupcakes with the recipe clearly spelled out for me. I was in sort of a lucid dream-like state and knew I needed to write it down. But alas, I have been exhausted caring for my children who have the chicken pox (and Tom who apparently did not have them as a child). So I fell back asleep with them playing on the bed. The next time I awoke I had the recipe in the forefront of my now awake mind. I asked my seven year old, Lily, to run and get me a pen and paper. I quickly wrote it down before it disappeared into my daily routine.

I don't know if it was because I was reading Shirley's GFE blog the other night and looking at her delectable chocolate cake or what - but this type of recipe is not the norm for me. I have never made anything completely from almond flour and vegan nonetheless!

But here it was, so I thought I should at least try it out. Since the only almond flour I had was Bob's Red Mill (a rather coarse blanched almond flour) this is what I used. The result was very tasty and brownie-like but too chunky. I knew there were finer ground almond flours out there, so I googled it. Lucy's Kitchen Shop popped up. I had heard of Lucy before because she is local and has written a Specific Carbohydrate Diet cookbook that was displayed next to our cookbook at our local Co-op when it first came out.

Naturally, I called her up to see how soon I could get some of this very finely ground flour. She was lovely to speak with and I paid over the phone and stopped by her house a few hours later to pick it up!

Today I tried them with my new flour and they are oh so delicious! Simple ingredients but the end result is rich and delicious with a full-bodied chocolate flavor. This cupcake is not for the faint at heart! I had planned on posting my Lemon Poppy Seed Tea Bread for Easter but since this recipe came to me I thought I would share this one.

Now, if you are willing, I would love to know what interests you the most as far as gluten-free baking goes. Vegan? Sugar-Free? Grain-Free? Nut-Free? Everything-Free? Just Gluten-Free? Your feedback will help me with the next book (hint, hint) I have been working on. I would love to hear from you! There is a "Comment" section you can click on at the bottom of each post where you can leave a little something for me to read. You can also email me but your note may get lost in the sea of emails I receive. (If I have not responded to an email you sent, I am very sorry, just busy, please send it again!)

Recipe from our Meal Planner

Chocolate Brownie Cupcakes with Chocolate Ganache Frosting

Gluten-Free Grain-Free Paleo Vegan Chocolate Brownie Cupcakes with Chocolate Ganache Frosting
Servings
12 cupcakes
Cook Time
25 minutes
Prep Time
20 minutes

Cupcakes that are grain-free and egg-free, yay! Serve these cupcakes for birthdays or holidays. They are best served warm, with warm ganache. You can also serve them with Whipped Coconut Cream and fresh berries for a festive treat! I used Dagoba organic cocoa powder which is gluten-free, but any type of organic, gluten-free cocoa powder or raw cacao powder will work. I also use full-fat organic canned coconut milk for both the frosting and cupcakes. 

Ingredients

Dry Ingredients

3 cups blanched almond flour
½ cups cacao powder
¼ cups arrowroot powder
2 teaspoons baking powder
½ teaspoons sea salt

Wet Ingredients

1 cups canned coconut milk
½ cups maple syrup
¼ cups melted coconut oil
1 tablespoons vanilla extract

Ganache Frosting

½ cups dark chocolate chips
¼ cups canned coconut milk
2 tablespoons maple syrup
Directions

Cupcakes

  1. Preheat oven to 350 degrees. Line one 12-cup muffin pan with paper muffin cups.
  2. In a medium-sized mixing bowl whisk together the almond flour, cocoa powder, arrowroot, baking powder, and sea salt. Break up any lumps from the cocoa or almond flour with the back of a fork.
  3. In a separate small bowl whisk together the remaining wet ingredients. Add the wet to the dry and whisk together well.
  4. Spoon batter into prepared muffin pan. Bake for about 25 minutes. Let cool in the pan for a few minutes before transferring to a wire rack to cool. Be careful with them, they are fragile when hot.

Ganache

  1. Place all ingredients into a small pot and heat over low heat. Stir continuously until melted and thickened, just about 2 minutes. Remove from heat and let cool for about 5 minutes.
  2. Spoon over cupcakes starting from the center. Sprinkle with shredded coconut if desired. The frosting will harden slightly as it cools.

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Posted In
almond flour baked goods chocolate cupcakes dessert easter grain-free valentine's day vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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