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Gluten Free Chocolate Cupcakes and Rich Chocolate Orange Frosting Recipe


Gluten Free Chocolate Cupcakes and Rich Chocolate Orange Frosting Follow Me on Pinterest

These cupcakes are the perfect treat for birthdays and special occasions. They are gluten free, using a combination of coconut flour and sprouted quinoa flour (courtesy of To Your Health Sprouted Flour Co. Read my review/giveaway here). They are full of protein and fiber and have a wonderful moist texture. They are super filling, so one per person will probably be sufficient, if you’re planning a party. These cupcakes are not overly sweet, which is the perfect combination with the frosting, which is rich and chocolaty, with a splash of citrus to liven it up. The key with these cupcakes is to not over bake them, or else they will end up dry and crumbly.

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About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

12 comments

  1. I am just wondering what you mean by “granulated stevia”. What brand is that and where do you get it?

    reply 

    Annie
    Posted 04/30/12

  2. Why not make them vegan too; use Agave instead of honey and soaked chia seeds instead of eggs (1 tablespoon chia seeds soaked in 1/4 cup warm water = 1 egg).

    reply 

    Lenny
    Posted 10/19/13

    • Or substitute eggs with arrowroot: 2 tsp arrowroot powder mixed well with 3 tbs water – See more at: http://vegweb.com/recipes/arrowroot-egg-replacer#sthash.sGh0ZEsP.dpuf I often use both the chia and arrowroot to substitute eggs.

      reply 

      Lenny
      Posted 10/19/13

      • Thanks for the tips Lenny!

        reply 

        Jessica
        Posted 10/20/13

      • Thanks from me too, Lenny; I was just wondering whether to ask Jessica myself about the honey, etc., but you’d already done it!

        For everyone: Also 1 tbsp freshly-ground flax seed with 2-3 tbsp water, let sit for 10 min before using, makes great eggless egg!

        reply 

        Lesley
        Posted 11/19/13

        • Thanks for the tip Lesley! I have yet to perfect the flax “egg”, but I’m working on it! :)

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          Jessica
          Posted 11/20/13

    • Hi Lenny – You could certainly play with the recipe and see what works for you. I’m not vegan, so I’ve never had a need to experiment with alternatives. Enjoy!

      reply 

      Jessica
      Posted 10/20/13

  3. I usually try to make my recipes vegan and gluten-free when I’m taking something to a party/gathering; that way practically everyone’s covered. :)

    reply 

    Lesley
    Posted 11/19/13

    • Good thinking Lesley! There is always going to be someone with an allergy or restriction of some sort! :)

      reply 

      Jessica
      Posted 11/20/13

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