Naturally Sweetened Chocolate Cupcakes (Gluten-free)
I first devised this recipe two years ago, but accidentally deleted it from my notes before I could get around to sharing it. It has been on my list of recipes to recreate for sometime now. A birthday presented me with the perfect opportunity to do the needful. Although I am not a huge fan of chocolatey desserts, I do enjoy a good homemade chocolate cake. These dark and delicious cupcakes fit the bill.
The recipe is loosely based on Hershey’s “Perfectly Chocolate” Chocolate Cake. These cupcakes are soft and moist. The gluten-free mix of almond and oat flours imparts a slight nuttiness. In terms of size, these cupcakes are a bit on the smaller side. They rise well during baking, but shrink a little upon cooling (it makes no difference to the taste whatsoever). Because they are naturally sweetened only with dates, they are not overly sweet (and that is just how I like them). I have not tried an eggless version yet, so I cannot vouch for the same. These cupcakes can be enjoyed plain or with any glaze/frosting of your choice. Because these were birthday cuppies, I topped them with some homemade chocolate peanut butter frosting and chocolate sauce (recipes below).
This recipe can also be used to make a single layer cake by baking the batter in a greased and lined 8” round cake pan for about 30 minutes.
Recipe
Naturally Sweetened Chocolate Cupcakes
(Makes 10 medium-sized cupcakes)
Ingredients
1 (packed) cup soft, pitted dates (about 220 gms)
1 tsp instant coffee granules
3/4 tsp baking soda
3/4 cup boiling water, divided
1 cup + 2 tbsp blanched almond flour
1/2 cup oat flour (made by pulsing rolled oats in a blender)
1/4 cup + 2 tbsp unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk, at room temperature
1/4 cup extra virgin olive oil
1 egg, at room temperature
2 tsp pure vanilla extract
Method
In a small bowl, combine the dates, instant coffee granules and baking soda. Pour 1/2 cup of boiling water over the dates and set aside to cool.
Preheat your oven to 180°C. Line a muffin pan with 10 paper cupcake liners.
Sift the almond flour, oat flour, cocoa, baking powder and salt into a medium bowl and whisk to combine.
Once the soaked dates have cooled, blend them to a smooth puree. Transfer the puree to a large bowl. Add the buttermilk, olive oil, egg and vanilla extract. Use a handheld blender to whisk the wet ingredients together.
Using a rubber spatula, fold the dry ingredients into the wet ingredients. Scrape down the sides and mix until well incorporated.
Ladle the batter into the cupcake liners until 2/3rds full. Bake the cupcakes for 22-25 minutes (rotating the pans midway) until a skewer inserted into the cupcakes comes out clean.
Remove the pan from the oven. Leave the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy them plain or topped with some chocolate peanut butter frosting and a drizzle of chocolate sauce (recipes below).
Store refrigerated in an airtight container.
Chocolate Peanut Butter Frosting
In a bowl, whisk together 1/4 cup unsweetened creamy peanut butter, 1 tbsp unsweetened cocoa powder, 2 tbsp honey, 2 tbsp milk, 1 tsp pure vanilla and 1/4 tsp ground cinnamon until smooth and light. Use a palette knife to gently spread a thin layer of the frosting on top of the cooled cupcakes. This frosting must be used immediately. If you make it ahead, whisk it again before using.
Chocolate Sauce
Whisk together 1/4 cup dark cocoa (use the finest quality you can find, it makes all the difference), 2 tsp olive/coconut oil, 2 tbsp honey/maple syrup (more if you like), 1 tbsp water, 2 tsp pure vanilla (no imitation, please), 1/4 tsp ground cinnamon and a pinch of salt.
Heat for 20 seconds in the microwave and whisk again until smooth. Drizzle over the frosted cupcakes.
