Gluten-Free Chocolate Strawberry Cupcakes
Looking for an easy and delicious Valentine's Day treat? These gluten-free chocolate strawberry cupcakes are the perfect dessert!
Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 pinch of salt
- 3 eggs
- 1/3 cup coconut oil melted
- 1/2 cup maple syrup
- 1 tbsp vanilla
- 3/4 cup strawberries freshly chopped
- 1/2 cup coconut oil
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 1 pinch of salt
Instructions
- First, preheat the oven to 325 F and line a muffin/cupcake tray with baking cups.
- Then, in a large bowl, mix the almond flour, coconut flour, cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla.
- Add the wet ingredients into the dry ingredients and stir until well combined. Divide the batter evenly lined cupcake tray.
- Bake in the preheated oven for 20 minutes. You’ll be able to tell the cupcakes are done by inserting a toothpick and seeing if it comes out clean.
- Let the cupcakes cool completely before frosting (at least 15 mins).
- Add the strawberries to a food processor or blender and puree until smooth.
- Add the puree to a small saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently until it has thickened and reduced, about 10-15 minutes.
- When the puree has thickened and reduced, pour it into a bowl and allow it to cool to at least room temperature.
- Add the coconut oil to a mixer and beat until smooth.
- Add 1 cup of the powdered sugar and beat until well combined and smooth.
- Next, add about half of the strawberry reduction to the mixer and beat until well combined and smooth.
- Add the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.
- Finally, add the remaining strawberry reduction until the frosting reaches the right consistency.
- Frost the cooled cupcakes, serve, and enjoy!