Paul's Chocolate Cup Cakes

I know this has been a long awaited recipe...so here it is Paul's Chocolate Cup Cake recipes and his Red Velvet Cup Cake Recipe. These are REALLY, REALLY good!  Not paleo, but gluten free...what do you expect for a cupcake :-)

Chocoloate cupcake with dark chocolate icing

Makes 9 cupcakes

¼ cup coconut flout

¼ cup unsweetened cocoa powder

¼ teaspoon sea salt

½ teaspoon baking soda

4 large eggs

¼ cup grape seed oil

½ cup agave nectar

Mix dry ingredients in one bowl,  eggs , oil, and agave in a separate bowel.

Slowly blend egg mixture into dry ingredients until thoroughly combined.

Bake at 350 for 18-22 mins

Dark Chocolate icing

This will make enough to easily cover 18 cupcakes

¾ cup heavy cream

8 ounces dark chocolate 73% cacao

1 teaspoon vanilla extract

Pinch of sea salt

Bring cream to bowl, take off heat and stir in dark chocolate. Stir till chocolate is melted and smooth. Then add the pinch of salt and vanilla.

Let stand at room temp for 5 mins then chill in frig for 10-30 min until it becomes shinny and spread able.

Red velvet cup cakes

½ cup coconut flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon sea salt

¼ teaspoon baking soda

4 large eggs

2 tablespoons grape see oil

½ cup agave nectar

1 tablespoon red food coloring made from vegetable dye

Mix dry ingredients in one bowl, eggs , oil, and agave in separate bowl.

Blend wet ingredients into dry. Mix thoroughly.

¼ cup into each muffin cup.

350 degrees for 18-22 mins

Frosting

¾ cup heavy cream

8 ounces cream cheese at room temp

¼ cup agave nectar

Whip cream till stiff peaks form,  then mix agave and cream cheese until well combined.

Then fold whip cream into the cream cheese mixture.

Use immediately or you can store in a glass jar for two days.

This also makes enough for about 18 cupcakes.

I got both recipes from Elana Amsterdam’s book Glutten-free cupcakes.