Paleo Chocolate Cup Cakes These Paleo chocolate cupcakes have a moist and tender crumb and a deep chocolate flavor. The frosting is fabulous, and do make it – unless your palate is super Paleo-adapted, the cupcakes by themselves are not very sweet and you do taste the plantain. But with the frosting, it’s perfection, and even my toughest reviewer, my 13 year old, asked me to tell you that “these chocolate cupcakes are really good, even though they are healthy.” These Paleo chocolate cupcakes are not low-carb, but they do have the advantage of being made from green plantains, which means they should contain (once cooled) beneficial resistant starch. In addition, plantains are a god source of fiber, potassium and vitamin A. Paleo Chocolate Cupcakes Prep/Rest 30 mins Cook time 25 mins Total time 55 mins Author: Vered DeLeeuw Recipe type: Dessert, Primal/Paleo, Gluten-Free Yield: 9 cupcakes New quantity:Recalculate Ingredients Cupcakes: 1 tablespoon melted butter for the pan 1 large green plantain (mine was 400 grams unpeeled, 225 grams peeled) 2 large eggs ½ cup unsweetened cocoa powder (40 grams) ½ cup pure maple syrup 2 tablespoons unsalted grass-fed butter, melted 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt ¼ teaspoon baking soda Frosting: ½ cup (113 grams) unsalted grass-fed butter, soft (not melted) ¼ cup pure maple syrup ¼ cup unsweetened cocoa powder (20 grams) 1 teaspoon pure vanilla extract Instructions Preheat oven to 350 degrees F. Line 9 standard muffin cups with paper liners. Brush the liners with a little melted butter. Remove the butter for the frosting from the fridge, to allow it to to get to room temperature. Peel the plantain (use a knife) and cut it into 4-5 chunks. Place in the food processor. Process until very finely chopped, stopping once to scrape the sides of the bowl, about 30 seconds. Add the eggs. Process until very smooth and creamy, stopping once to scrape the sides and bottom, about 2 minutes. Add the cocoa, maple syrup, melted butter, vanilla extract, salt and baking soda. Process to combine. Transfer the mixture to the prepared muffin cups, filling them almost full. Bake 25 minutes, until puffed and set and a toothpick inserted in center comes out clean. Cool 5 minutes in pan on a cooling rack, then transfer to rack to cool completely, about 15 minutes. Prepare the frosting: When cupcakes are cool, place the soft butter, maple syrup, cocoa powder and vanilla in a medium bowl. Using a handheld electric mixer, beat on low to incorporate, then beat on medium about 1 minute, until light and fluffy. Transfer to a pastry bag or to a ziploc bag (snip off one corner). Pipe onto cupcakes, or use a spoon to spread the frosting on the cupcakes. Notes Refrigerate leftover cupcakes up to 2 days, but remove from fridge at least 2 hours before serving. Nutrition Per Serving Serving size: 1 cupcake; Calories: 230;Total Fat: 15g; Carbohydrates: 25g;Sugars: 16g; Sodium: 88mg; Fiber: 3g;Protein: 3g
Posted on: Fri, 02 Jan 2015 17:00:46 +0000