Chocolate Dessert

OMG chocolate cupcakes

Name: Gluten-free chocolate cupcakes recipe
Yield: 12
Ingredients: 250 g (8 oz) 70% dark chocolate; 250 ml (1 cup/8 fl oz) cream; Pinch of sea salt; 250 ml (1 cup) hot water from a recently boiled kettle; 120 g coconut sugar; 60 g dark cocoa powder; 125 ml (1/2 cup) extra virgin olive oil; 2 large organic eggs; 1 teaspoon vanilla extract; 180 g spelt flour or gluten-free flour; 2 teaspoons baking powder; 1 teaspoon sea salt

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by Teresa Cutter

TERESA CUTTER, CHEF

Jan 09, 2024

These choc cupcakes by Teresa Cutter are all-natural and gluten free, so everyone can enjoy! Teresa’s book, Simple Healthy Recipes, is available at thehealthychef.com

Ganache

250 g (8 oz) 70% dark chocolate
250 ml (1 cup/8 fl oz) cream
Pinch of sea salt

Cupcakes

250 ml (1 cup) hot water from a recently boiled kettle
120 g coconut sugar
60 g dark cocoa powder
125 ml (1/2 cup) extra virgin olive oil
2 large organic eggs
1 teaspoon vanilla extract
180 g spelt flour or gluten-free flour
2 teaspoons baking powder
1 teaspoon sea salt

Method

1.

For the ganache, chop the chocolate and place into a bowl. Heat the cream over a medium heat and remove just before boiling. Pour the cream over the chocolate and add a pinch of salt. Let sit for 3 minutes. Do not stir. Stir gently after 3 minutes until smooth and glossy. Cool at room temperature before using.
2.

For the cupcakes, preheat your oven to 160°c fan forced. Combine hot water, coconut sugar and cocoa powder in a bowl. Add the olive oil, eggs and vanilla and whisk well until combined. Add the flour, baking powder and salt. Spoon the batter into lined muffin or cupcake tins. Bake for 25 minutes, remove from the oven and cool. Pipe over the ganache using a disposable piping bag fitted with a star tube and serve with blackberries on the side. Enjoy.

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