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Grain-free chocolate cupcake recipe

Grain-Free Chocolate Cupcakes

Cure your sweet tooth and fulfill chocolate cravings with these sugar-free and grain-free chocolate cupcakes. You can also make these dairy-free by using coconut oil in place of butter. Enjoy them as a snack or dessert by themselves.
Course Dessert
Cuisine American

Ingredients
  

Cupcakes

  • 2 cups pecans
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp Himalayan sea salt
  • 4 organic, pasture-raised eggs
  • 1/2 cup melted organic butter or coconut oil
  • 1 tsp pure vanilla extract (sugar-free)
  • 1/4 tsp stevia extract powder
  • 1/2 cup water, unsweetened almond milk, or coffee

Frosting

  • 1 cup organic butter
  • 4 oz stevia sweetened chocolate chips (no sugar)

Instructions
 

Cupcake

  • Heat oven to 350° F. Line a muffin tin with silicone cups or paper liners.
  • Process pecans in food processor — pulse until they are meal, not quite as small as corn meal.
  • Add the rest of the dry ingredients and pulse again.
  • Add the wet ingredients and process until well-blended.
  • Separate into muffin cups (or small ramekins) and bake for 20–25 minutes.

Frosting

  • Gently melt butter and chocolate together in a saucepan.
  • Pour the melted mixture into a bowl; chill for 2-3 hours.
  • With a hand-held mixer, beat the chilled mixture until it is light, fluffy, and spreadable. Apply on cupcakes.