Friday, October 28, 2011

Chocolate Cupcakes (Sprouted GF Flour & Egg-Free)

Apples turned into “applesauce” makes these chocolate cupcakes super moist and delicious.  They are excellent on their own as well as topped with Vanilla or Chocolate Frosting for an extra special treat.  My favorite way to eat them is hot out of the oven (after letting them cool for a couple of minutes first).  They are incredibly moist right out of the oven and remind me of hot molten chocolate cake with soft chocolate centers.   

Chocolate Cupcakes (Sprouted GF Flour & Egg-Free)
Super moist chocolaty goodness!

Equipment: Food Processor, Standing Mixer or Hand-Mixer, Muffin-Pan (I use stoneware). 

·   1 tablespoon chia seeds
·   ¼ cup filtered water
·   5 medium-size apples - cored, peeled and quartered
·   ¼ cup pasture butter (See Resources)
·   ¼ cup honey (I use local raw clover creamed)
·   1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)
·   1 ½ teaspoons baking powder
·   ½ teaspoon baking soda
·   ½ teaspoon Celtic sea salt
·   ½ cup raw organic cacao powder
·   1 ¼ cup sprouted brown rice flour (See Resources)

1.   At least 10 minutes prior to making cupcakes, combine chia seeds and filtered water in a small bowl.  If possible, soak chia seeds in ¼ cup water overnight or 24 hours prior to making cupcakes.  [Note: Chia seeds will absorb water and form a “gel”, this becomes the egg-replacer.]
2.  Preheat oven to 325 degrees F.  Grease muffin-pan and set aside.  
3.  In food processor, add apples pieces and pulse until apples become “applesauce”, about 45 seconds-1 minute, scrape down sides during process if necessary.  Set aside.

4.  Fit standing mixer with flat beater.  Add butter and honey, mix on low speed until combined, then increase speed until butter and honey become creamed, about 45 seconds. 
5.  Add vanilla and chia seed gel to butter-honey mixture.  Mix on low speed until combined.

6.  Add baking powder, baking soda and salt to mixture.  Turn on low speed just to combine. 
7.  Add cacao powder, sprouted brown rice flour and “applesauce” to mixture.  Combine on low speed just until incorporated.

8.  Add batter to muffin-pan, using heaping tablespoons to fill each one. 

9.  Bake for 35-40 minutes or until knife inserted into center of cupcake comes out clean.  Let cool in muffin-pan for at least 5 minutes before removing. 

My Little Love, so excited to have a cupcake!

Yield: Makes 12 cupcakes. 

Storage: Store in airtight container in refrigerator or freezer.  They keep well in the freezer, allow to de-thaw for a few minutes before eating.   

Note: These are frosted with Vanilla Honey Buttercream Frosting, recipe coming soon!  Make sure to check back or Subscribe to my blog (Follow By Email) so you don't miss any new recipes.  

This post is part of Fight Back Friday @ Food Renegade and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.


  1. Hello There~

    These look amazing!! Great job! Looks like we have a lot in common in the cooking and interest departments. :-) Keep up the great work.

    Be Well,

  2. Hi Amber, thanks so much! I just checked out your blog, I love it, so happy to know about it now :) Looks like we live close to each other too. I visit your local farmers market frequently on Saturdays. Be well too.

  3. I'm desperately trying recipes for my son's first birthday cake (now in seven days). This looks amazing on your blog, but my trial run was a flop today. They were so doughie in the middle and never cooked through even after 15 extra minutes in the oven. We're at altitude, 5000 ft, and I'm not sure how to adjust for this recipe. Any suggestions? I made the frosting and it was AMAZING. Would love this combo to work!

    1. I am so sorry to hear that. I have made these for many years over and over and have never had any problems. I have no idea how to adjust for that altitude, I wish you luck in finding a recipe that works well for you. I'm happy to hear that you enjoyed the frosting.


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