Gluten-free | Refined sugar-free | Dairy-free | Vegan option
Makes 12 cupcakes
Why it’s delicious
I call these my tax time cupcakes. They are the treat I dream about when I’m stuck at my desk looking at ones and zeros but longing to be in the kitchen cooking and then eating something wonderful.
The cupcakes are moist and are a direct result of turning my triple threat chocolate cake into something small and individual with the frosting, which will make you weak at the knees.
Helpful hints and tips
Apple puree - I make my own apple puree by stewing 2 large peeled and cored green apples in a cup of water until tender. Drain the apple and then process until smooth. Alternatively you can buy sugar free apple puree or sauce.
Vegan option - For the vegan option replace the 2 eggs with 2 flax eggs by mixing together 2 tablespoons of ground flaxseeds (linseeds) with 6 tablespoons of water. Allow the mixture to thicken for 15 minutes before using.
Inulin Powder - This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
Dark chocolate - Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate.
Xanthan Gum - As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
For the cupcakes
- 190 g (6.7 oz) gluten-free plain flour, sifted
- 90 g (3 oz) raw cacao powder, sifted
- 50 g (1.7 oz) Pure as Inulin Powder
- ½ tsp xanthan gum
- ½ Tbsp baking soda
- ¾ tsp baking powder
- 1 large ultra ripe bananas, the riper the better
- 5 dates, soaked in water for 30 minutes
- 190 g (6.7 oz) apple puree, see above for details
- 250 ml (8.5 FL oz) coconut milk
- 2 large eggs, or 2 flax eggs for vegan option, see above for details
For the frosting
- 100 g (3.5 oz) sugar-free dark chocolate, see above for details
- 1 can full fat coconut milk, left in the freezer for 3 hours or overnight in the fridge.
- 50 g (1.7 oz) raw cacao
- Make the cupcakes by preheating the oven to 170C (340F) on bake and line a 12 hole cupcake tin with cupcake cases.
- In a large mixing bowl add the gluten free flour, cacao powder, inulin, xanthan gum, baking soda and baking powder and stir to combine.
- Into the bowl of a food processor add the bananas, dates, apple puree, coconut milk and eggs and process until well combined. Pour the wet ingredients into the dry ingredients and stir with a spoon until well combined.
- Evenly portion out the batter into the cupcake cases and smooth the tops with a spatula.
- Bake the cakes for 18-22 minutes or until a skewer inserted into the centre of the cupcakes comes out with a few crumbs attached.
- Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before removing and cooling completely on a wire rack. If you are in a rush, you can also cool the cupcakes completely in the fridge for an hour.
For the frosting
- Melt the chocolate in a metal bowl by placing the bowl over a pot of just simmering water. Make sure that the bowl is not touching the water and that the water does not come to the boil or it will overheat the chocolate. Stir with a spatula until melted and smooth.
- Carefully remove the coconut can from the fridge or freezer and using a tablespoon, gently remove the solid cream from the top of the can and place in a bowl. Continue to spoon the cream from the can until there is just water left in the can. Discard the water or save to use in curry sauces.
- Using an electric whisk whisk the coconut cream until very thick. Whilst continuing to whisk, drizzle in the melted chocolate and beat well to combine. Add the cacao powder and whisk in.
- Cover the filling with cling film and chill the bowl in the fridge for at least 1 hour and whilst you wait for the cupcakes to cool.
To top the cupcakes
When the cupcakes are cool and the frosting has been chilled, spoon the frosting into a piping bag and pipe the cupcakes generously with the chocolate frosting. Take your time when piping and enjoy the creative swirling! You can sprinkle some grated chocolate over the top of the cupcakes before serving or serve on their own as they are rich and glorious.