It’s a long time I think about chocolate. I rarely eat some, then only the darkest I can find (99% is so yummy!). But as a cake I started to develop a real longing for it.
So I took my gluten-free cupcake book and had a look. I found one really delicious: triple chocolate cupcakes. With white, milk and dark chocolate chips. Wow! I wanna try that one…
The ingredients are only a few and I had to find just the chocolate chips. That was a little bit difficult as the white one I didn’t find in an acceptable way. So I had to take the compromise and have not really healthy chocolate in my muffins.
I took all the ingredients, a few minutes later had the batter ready, into the cupcake form and into the oven. As I know that the minutes written in the books and recipes I found are never the ones I can do I waited in the kitchen and doing already after 10 minutes the tooth-pick prove. Still a little more. After 18 minutes I got them out of the oven and let them cool out.
The smell was already chocolate heaven!
I tried the first an hour later and had a second without regret! They are really delicious. I had visitors over the next days and offered them my cupcakes with a big question mark in my eyes if they like them or they will again criticize my healthy cakes. Also a woman with gluten problems took one, trusting me. All of them said that they are perfect and incredible that something healthy is so delicious. I won this time a big deal!
Enjoy!
- 1 cup coconut flour
- 1 cup cocoa powder (unsweetened)
- pinch salt
- 1/4 tsp baking soda
- 1 handful dark chocolate chips
- 1 handful milk chocolate chips
- 1 handful white chocolate chips
- Preheat the oven to 180°C and prepare the muffin form with paper liners.
- In a bigger bowl put all the dry ingredients (the first four in the list). Mix them well.
- In a second bowl whisk the eggs and the honey. In the original recipe the author uses agave nectar, I like more honey.
- Put eggs and honey into the dry ingredients and mix them well. After combined well add the chocolate chips.
- Scoop 2 tablespoons of batter in every cupcake and bake for around 15 to 20 minutes. Take a tooth-pick to see if ready. It should be a little moist inside the cupcakes.
The muffins would be great also with a topping like simple cream. In winter time a chocolate crust would be also great and varying with cinnamon. Or try with some rum....
I put the chocolate chips immediately in the dry ingredients to mix them better. I couldn't see any difference.
The milk and white chocolate chips are not straight paleo but OK for a treat once in a while.
For gluten-free cupcakes:
