Gluten-Free Chocolate Spiderweb Cupcakes

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Here at The Tasteful Pantry, we love Halloween, maybe because it’s so easy to act like kids again, or maybe it’s because there seems to be an abundance of sweets everywhere! The only downside is that so many of the sweets or highly processed and contain all sorts of unsavory ingredients. This year, why not prepare your own homemade Halloween treats to satisfy your and your family’s sweet tooth (teeth?) and save yourselves from overdosing on the junky candy being pedaled by well-intentioned neighbors and friends? We found this fun, gluten and grain-free recipe for chocolate spiderweb cupcakes with chocolate peanut butter fudge frosting from Texanerin that we think you and the kids will love! They’re made with natural, healthy ingredients with no sugar and are full of protein so you and the kids can avoid the sugar crash and feel energized for your Trick-or-Treating adventures. So have some fun and indulge without the guilt this Halloween! 

INGREDIENTS (makes 8 cupcakes)

Dry ingredients for cupcakes:
40 grams (1.4oz or approx. ⅓ cup) almond flour
¾ teaspoon baking powder
⅛ teaspoon salt
½ cup (52 grams) Dutch-processed cocoa powder

Wet ingredients for cupcakes:
65 grams (2.2oz or approx. 4½ tablespoons) coconut oil, melted
⅓ cup (106 grams) honey
5 tablespoons unsweetened applesauce
2 eggs
1½ teaspoons vanilla extract

Chocolate Peanut Butter Fudge Frosting:
3 tablespoons (42 grams) coconut oil
¼ cup (approx. 64 grams) natural peanut butter
¼ cup + 1 tablespoon (approx. 25 grams) Dutch-processed cocoa powder
2 tablespoons (40 grams) honey
White chocolate for the spiderweb

DIRECTIONS

1) Preheat your oven to 350°F / 175°C and line 8 muffin cups with liners.

2) In a large bowl combine the wet ingredients and set aside. In a medium bowl, combine the dry ingredients and add this to the wet ingredients. Stir in just until combined. Do not over mix!

3) Pour evenly into the muffin liners until each is a little less than 2/3 full. This will make sure your cupcake isn’t too domed, which will make the spiderwebbing frosting process easier.

4) Bake for 16 minutes or until a toothpick inserted in the middle comes out mostly clean, or at least until no raw batter comes out with the toothpick.

5) For the frosting, melt the coconut oil, peanut butter and cocoa powder together in a pot or pan over low heat. When it’s completely melted and smooth, take it off the heat and add the honey and stir until well combined. Let the cupcakes and frosting cool completely before icing.

6) Frost your cupcakes with the completed frosting as smoothly as possible, then melt the white chocolate in a double boiler. As soon as the chocolate is melted, pipe four concentric circles onto each cupcake using a piping bag or a ziplock bag with a tiny hole cut out of the corner. Carefully drag a toothpick from the center of the cupcake outwards, so that the white chocolate gets carried through to create a spiderweb effect. *note: if the white chocolate gets cool during your spiderwebbing process, reheat it with your double boiler – it becomes more difficult to create a smooth spiderweb if your chocolate has stiffened.

You can store these cupcakes, frosting and all, at room temperature, and if you want that spiderweb to look gooey, heat up the cupcakes a bit before serving!

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