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Matthew's birthday was in April. He turned 27. We were supposed to have a birthday party for him but I was right in the middle of doing income taxes, and then I was busy for two weekends putting the finishing touches on Gluten-Free Snacks so we never did have his birthday party. Then we were all sick with the flu for two weeks. One thing after another. Matt is so patient, but he did keep reminding me that I hadn't done his birthday cake yet.
Matthew loves chocolate so I already knew I'd be making him a chocolate cake. We all loved the chocolate cake I made for my 49th birthday and my 50th birthday last year. This recipe is adapted from Elana Amsterdam's Chocolate Cake. I've swapped out several ingredients and used a lot less honey plus I halved the recipe. For me, Matt and my husband, we really only need six cupcakes. These were yummy!
The frosting is not super sweet either, but it is sweet enough to balance the cupcakes.
Coconut Flour Chocolate Cupcakes
Usually I pack the coconut flour to measure but for this one I sifted first and lightly spooned the flour into the measuring spoon.
Place all ingredients into a bowl. Blend with a hand mixer until thoroughly combined.
Butter a cupcake tin. Dust the tins with a mixture of cocoa powder and coconut flour (I used one tablespoon of each).
Bake at 325°F for 20 minutes.
By the way, this recipe would easily make eight cupcakes. I divided the batter into the six cupcakes but they rose up high and spilled over. That worked out okay, but if you would rather get an extra couple cupcakes just butter and dust two more spots.
This recipe is adapted from Elana's Pantry's Chocolate Cake.
Then I needed some kind of frosting. I found this recipe in my Facebook newsfeed from Wardee Harmon (GNOWFGLINS): Cream Cheese Frosting.
Chocolate Faux Sour Cream Frosting
In order to make this recipe you need to make a batch of my Faux Sour Cream or you could substitute with regular sour cream, or cream cheese. This frosting has a bit of a sour taste due to its probiotic nature. The slight sour taste is more apparent when you try the frosting by itself, but once it's on the cupcake I didn't notice it hardly at all and thought the combination tasted delicious together.
You'll notice the recipe gives you the option to use 2 -4 tablespoons cocoa powder and honey. That's because I thought the frosting tasted perfectly good with only 2 tablespoons of honey and 2 tablespoons of cocoa powder, but I didn't think it would be sweet enough, or chocolate-y enough for my family so I ended up using 4 tablespoons of each. You can use your own judgement – taste the recipe at 2 tablespoons honey and cocoa powder and add up to four of each.
3/4 cup Faux Sour Cream
1/4 cup butter, soft
1/2 teaspoon vanilla
1/4 teaspoon salt
2-4 tablespoons cocoa powder
2-4 tablespoons honey
Place all ingredients into a bowl and blend on high speed until mixed thoroughly. The frosting will be fluffy.
This amount of frosting covered the six cupcakes with a small but in my opinion, perfect amount of frosting. If you are planning to make eight, and you like lots of frosting heaped up on your cupcakes you might want to double the frosting recipe.
I hope you get to try these soon! 🙂
This post was included at Fat Tuesday on May 27th, 2014.
I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.
If you find any other inventive ways to use this sour cream, please let me know in the comments!!
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.