These gluten free chocolate muffins (or cupcakes?) are made with cacao powder, cocoa butter and chocolate chips! Inspired by an earlier recipe you can find here.
Tools:
Mini muffin liners (like this)
Stick blender (like this)
Ingredients:
¼ cup coconut flour (like this)
5 tablespoons cacao powder (like this)
3 eggs
¼ cup honey
2 tablespoons butter
2 tablespoons cocoa butter (melted) (like this)
¾ teaspoon vanilla (like this)
2 tablespoons collagen hydrolysate (like this)
3 tablespoons chocolate chips (like this)
¼ teaspoon salt
¼ teaspoon baking soda
Buttercream Frosting:
2 tablespoons butter (room temp- soft)
1.5 tablespoons cocoa butter (like this)
¼ teaspoon vanilla (like this)
2 tablespoons honey
Process:
1) In a bowl mix together coconut flour, cocoa powder, collagen, salt, and baking soda.
2) Melt butter, honey, and cocoa butter over low heat and add vanilla extract. Then pour and mix with flour mixture.
3) In a separate bowl crack eggs and beat using a fork.
4) Add eggs to batter and stir. Then add the chocolate chips. Batter may appear thin but will thicken slightly.
5) Grease mini muffin tins with butter, or use mini-muffin liners.
6) Scoop about a tablespoon of batter into each cup.
7) Bake at 350 degrees for about 10-12 minutes. Makes about 18 mini muffins.
For Buttercream Frosting:
1) Melt cocoa butter ever so slightly (just liquid, not hot or warm). Add room temperature butter, honey and vanilla.
2) Mix with a hand mixer until combined. If the frosting won't set up nicely, it's probably too warm. Let cool for a few minutes in the fridge and try whipping again.
*If you have high copper levels you may want to reconsider your chocolate consumption.
PIN IT:
Kelly
Hi, can I use some stevia or another natural sugar free sweetener instead of the honey?.
Catherine
You probably could, but I don't think it would taste right. I'm a strong supporter of real sugar 🙂
sabrina
Would love to make this recipe for my kids!
Can you please clarify the following measurements as they are typos...I think... 🙂
5 tb cup cacao powder (like this)....Tablespoons or cups...lol?
2 cocoa butter (melted) (like this)....2 Tablespoons or teaspoons?
Thanks so much!
Catherine
Thanks Sabrina! I've updated it now 🙂 Yes-- I am the queen of typos! Thanks for pointing them out!
sabrina
Thanks a bunch!
Leigh
Looks delicious! Is there a big difference between the gelatin hydrolysate in the recipe and regular unflavored gelatin? I already have the regular unflavored gelatin and wanted to avoid having to purchase more 🙂 Thanks!
Catherine
Yes- there is a big difference. I wrote about it here: https://butternutrition.com/what-you-dont-know-about-gelatin-may-hurt-you-5-things-you-need-to-know/
Thanks for reading,
Catherine
Jennifer
Hi there,
The instructions say to melt butter & coconut oil but the ingredient list doesn't show coconut oil or the measurement. Is coconut oil needed? And how much?
Thanks so much!
Catherine
Updated now!
Julie
Help as I am making this and misread cocoa butter as cacao butter. I have the latter. Can I use that or could I use real butter in a pinch?
Julia
I made these today. I doubled the recipe to get 12 regular cupcakes. I used 1/4c honey and 1/4c maple syrup and threw in 1/2tsp baking powder. They are WONDERFUL! The mix tasted just like brownie batter. Heaven. THANK YOU FOR THESE!
Catherine
Yay Julia!
Glad you enjoyed them 🙂
Catherine
Tina
I'm vegetarian, is there a substitute for geletin? Agar Agar?
Linda
Thank you for the recipe! I have made than twice and can’t seem to get enough. Delicious and satisfying, yummmm !