Gluten-Free Sprouted Brown Rice Chocolate Cupcakes With Chocolate Coconut Frosting

One must always have an extra little bit of chocolate on Valentine’s Day and these rich and decadent cupcakes will satisfy any chocolate craving. Made with our new gluten free Sprouted Brown Rice Flour, these light, moist cupcakes are sweetened with maple syrup and coconut palm sugar to make an irresistible, guilt-free treat!

They are best served fresh, and after generously covering them in frosting, sprinkle with a few fresh berries, pomegranates, or mint leaves. The finishing touch to a romantic Valentine’s dinner is complete!

  

INGREDIENTS

Cupcakes:
2 flax eggs (2 Tbsp One Degree Organics Flax Seeds + 5 Tbsp water)
1/2 cup almond or coconut milk + 1 tsp fresh lemon juice
1 1/2 tsp baking soda
1/4 cup maple syrup
1/3 cup coconut palm sugar
1/3 cup coconut oil, melted
1 cup organic apple sauce
1 tsp vanilla bean paste
1/4 tsp salt
1/2 cup unsweetened raw cacao powder
2/3 cup pecan or almond meal (finely ground)
1/4 cup gluten-free oat flour
3/4 cup gluten-free flour blend (see recipe below)

Frosting:
1 1/4 cup vegan dark chocolate chips
1 cup full-fat coconut cream (chill overnight and use only the thick portion)
1 cup powdered sugar

DIRECTIONS

Preheat oven to 375 degrees F. Line 12 muffin tins with cupcake liners or lightly grease.

In a small bowl, combine the coconut or almond milk with the lemon juice, set aside.

Prepare the flax egg in a large mixing bowl and let rest for approximately 5 minutes.

Add the baking soda to the milk and lemon juice mixture.

Add the maple syrup, coconut sugar, milk mixture, melted coconut oil, apple sauce, vanilla bean paste and salt to the flax egg and whisk to combine.

Add the raw cacao powder, pecan meal, oat flour, and gluten free flour blend and whisk to combine. It should be a thin batter that has a pourable consistency.

Divide the batter evenly between the prepared muffin tins.

Bake for 25-30 minutes, until fluffy and a toothpick inserted in the center comes out clean.

Let rest in the muffin tin for 15 minutes before removing from the tin to a cooling rack. Allow to cool completely before unwrapping or frosting.

To make the frosting: Melt the chocolate in a saucepan or microwave in a large bowl. Set aside to let cool slightly before combining with the coconut cream.

Combine the melted chocolate and chilled and thick portion of the coconut cream in a large mixing bowl.

Using a hand mixer with the whisk attachment, beat together until smooth. Add the powdered sugar and continue mixing until smooth and well-mixed. Chill in the refrigerator for 20-30 minutes.

Remove from the refrigerator and beat again, add more powdered sugar if needed to form a light, fluffy frosting.

Generously frost the cupcakes. Sprinkle with fresh pomegranates, raspberries or mint leaves.

Gluten-Free Flour Blend:
1 3/4 cup One Degree Organics Sprouted Brown Rice Flour
3/4 cup tapioca flour