These chocolate ganache cupcakes remind of the “pre-cupcake era”, when cupcakes used to look and taste like the ones our moms baked for us when we were little, before they were the subject of blogs and tv shows and started appearing on every street corner.
Thankfully, these are not the icing-stacked, technicolor, soft-ball sized cupcakes with cutesy-pie names that you find at Crumbs or other cupcake shops. I appreciate that!
Baking with coconut flour and almond flour means higher protein and more nutrients - but don't get crazy here - these are still dessert;).
But if you can get a dessert fix without the sugar high (and worse: the energy crash that follows), why not right?! I will pick desserts like these gluten-free chocolate ganache cupcakes over a calorie-bomb Crumbs cupcake any day of the week!
From Elana's Pantry
1/4 c. Coconut Flour
1/4 c. Unsweetened Cocoa Powder
1/4 tsp. Sea Salt
1/2 tsp. Baking Soda
1/4 c. Unsalted Butter, melted
1/3 c. Honey
1. In a medium bowl, combine coconut flour, cocoa powder, sea salt and baking soda.
2. In a large bowl, blend together eggs, melted butter and honey.
3. Blend dry ingredients into wet until combined.
4. Butter the insides of a cupcake/muffin tin, or line with paper liners. Pour batter into cups until they are 3/4 full.
5. Bake at 375° for 20-22 minutes
NOTE: mine were ready after 17 minutes. When you start to smell chocolate cake, check on them. Touch the tops lightly with your finger and if it springs back and the cake feels set, they are done!
4 oz. Bittersweet Chocolate (I used Ghirardelli), chopped
1/2 c. Half & Half
Fill a sauce pan with an inch or two of water. Add the chopped chocolate and half & half to a glass mixing bowl and place on top of the sauce pan over medium high heat. Bring the water to a simmer and whisk the chocolate into the half & half until it is melted and glossy.
Allow to cool slightly. Dip top of cupcakes into ganache and let rest. Place a raspberry or your favorite garnish on top.