Cupid’s Cupcakes

These chocolate cupcakes are bigger than standard size, but they’re still so cute! And instead of frosting, this recipe calls for a delicious nondairy coconut cream whipped topping. For a romantic occasion, share one with your sweetheart using two forks. For a single serving size, look to the variation for whoopie pies (two mound-shaped chocolate cookies with a creamy filling).

Dry Ingredients:

• 1 1/4 cup gluten-free ‘sweet’ white sorghum flour
• 1 cup gluten-free almond meal flower
• 1/3 cup gluten-free garbanzo fava flour
• 1/2 cup cocoa, cacao, or carob powder
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’ (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
• 1/2 cup almond milk
• 3/4 cup 100% pure maple syrup
• 1/4 cup unsweetened applesauce
• 1 tablespoon grapeseed oil, with extra to grease the ramekins
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract

Nondairy Whipped Cream:

• 4 (13.66oz) cans full fat coconut milk, unopened, unshaken, refrigerated overnight.
• 1/8 teaspoon stevia, or to taste.

Directions:

1. First make the cream. To do so, remove the cans of coconut milk from the refrigerator. Don’t shake or stir. Just open them. The coconut milk should have separated from the coconut water. Use a spoon to remove the thickened coconut milk and place it in a mixing bowl. So not to let the coconut water go to waste, refrigerate it in an airtight container for up to 3 days to use in smoothies. Add stevia to the thickened coconut milk, mix with an electric mixer or egg beater for 1 minute or until light and fluffy. Cover and refrigerate for 20 minutes or more to chill.
2. In a large size bowl, whisk together all the dry ingredients to combine and aerate.
3. In a medium size bowl mix together all the wet ingredients.
4. Pour the wet ingredients into the dry and mix with an electric mixer for 2 minutes or until well combined.
5. Grease ramekins with oil. Scoop the batter into each, divided evenly between them. Gently tap the side of each ramekin to remove any unwanted air pockets.
6. Bake in a preheated 375º F oven for 35 – 40 minutes, or until an inserted toothpick comes out clean. Let completely cool.
7. Just before serving, use a butter knife to carefully loosen the cakes from the ramekins. Flip, one at a time, so to allow the cakes to fall onto individual serving plates. Cut each in half. Place a tablespoon of the nondairy whipped cream between the halves, and top with more. Stores refrigerated in airtight containers for up to 3 days.

Variations:

1. For chocolate cookies, nix the whipped cream. And instead of placing the batter in ramekins, place a heaping tablespoon of batter on parchment paper lined baking sheets. Repeat with the remaining batter, leaving at least 1-inch of space around each to spread as they bake. Bake in a 375º F oven, but for 25 to 30 minutes. Remove from oven and let cool before serving. Makes 12 to 14 cookies.
2. For whoopie pies, follow the above instructions for the chocolate cookie variation, only don’t nix the cream. Flip one cooled cookie upside-down, add a desired amount of cream, and top with a second cookie to sandwich the cream between two cookies. Repeat with the remainder cookies and cream. Makes 8 whoppie pies.

Yield:
Makes 6 large cupcakes