Saturday, June 18, 2011
I’ve been thinking about how to begin this post for way too long. Ever since Monday when I baked these little chocolate coconut cupcakes you see up there to be exact. Bloggers often talk about writers block, so far I am yet to experience this… does that mean I like to talk too much? The reason I’ve been stumbling trying to begin this post has more to do with the fact that I have been reading way too many food blogs lately! I’ve come across some real amazing ones, and while the kids are fast asleep at night I've been staying up way past my bedtime, reading blog, after blog, after blog. Salivating over every photo, studying every recipe. Don’t get me wrong, I love nothing more than to do this. It’s just that I find my mind races after reading other peoples blogs, ideas spin around in my head keeping me awake at night, I come up with ideas for posts, and then change them the following day. So you see, it’s with that scattered mind that I bring you this recipe for chocolate coconut cupcakes today.
For a long time I have been reading the big blogs; the 101cookbooks, Tartelette, Cannelle et Vanille, Smitten kitchen and David Lebovitz kinda blogs. Those ones are easy to find. They have made their mark, big time. And their name is on everyone’s lips. What I am talking about here though, are the lesser known ones, the ones generally written by people out of blog-central
. The Green kitchen stories, My new roots, Easy-Peasy Organic, Scandi Foodie, a baking life, one small kitchen, Golubka,and Indian simmer to name but a few. Sometimes if I have a good stint of reading, I come away feeling rather overwhelmed. There really are so many amazing ideas and ultra creative people out there, so many recipes to try and not enough time! (That could just be my frustrated-too-busy-no-time-for-myself mother self talking though…) America
In saying that, today’s recipe is made and in the oven in two seconds flat. And is even achievable with two kids hanging off you legs. I usually leave most of my cooking to do when
’s at kindy and Kye’s having a nap, but these cupcakes were whipped up while the kids played (nicely, for once) after eating lunch on a cold and rainy Monday. They are made in the food processor and can literally be in the oven in 5 minutes if you have all your ingredients out to begin with. They bake in 20-25 minutes which means; from start to finish they can be made in around an hour. Remembering that most of that time is simply cooling time too! Ada
They are beautifully rich, only require a handful of ingredients, no gluten-free flours and I used the leftover chocolate from the block, to make a quick simple dairy-free icing. Sweetened with just a little maple syrup they are sweet without being sickly. Eaten on the same day of baking they are moist and chocolaty with just enough of a coconut flavour to let you imagine you are eating a bounty bar, but for me the true magic happens when they are left overnight in the fridge. The icing sets, while the cupcakes turn dense and ever so slightly chewy. Eating them with a spoon is a must, even if it’s just used to scrape the last crumbs off the paper cases.
Adapted from a recipe in Gluten-free cupcakes by Elana Amsterdam
flourless chocolate coconut cupcakes
I used Whittakers 50% dark chocolate, but any good quality dark chocolate is fine. I prefer to use good eating chocolate to cook with (chopped up), but feel free to use chocolate buttons or chips. Store any leftovers in the fridge for up to 5 days (if they make it that long!) Elana uses agave nectar in place of maple, so feel free to use that, if that's your thing.
- 1 cup (150g) chopped dark chocolate
- 1 cup (65g) shredded coconut
- 3 large eggs
- 1/3 cup (80ml) maple syrup
- pinch of fine sea salt
- 1/2 cup (90g) chopped dark chocolate
- 1/4 cup (60ml) coconut milk
- toasted shredded coconut, extra (optional) to decorate
Preheat oven to 180 C/350 F. Line 8 muffin tins with paper cases.
Place the chocolate and coconut into the bowl of a food processor and pulse until finely ground (Elana says the consistency of coarse sand). Add the eggs, maple syrup and a pinch of fine sea salt. Pulse until well combined.
Using a 1/4 cup (60ml) cup measure, scoop out cupcake batter into the paper cases. Bake for 20-25 mintues or until a skewer comes out clean when inserted into the centre.
Leave the cupcakes in the tins to cool for at least 1 hour before icing.
To make the coconut ganache icing, place the coconut milk and chocolate into a small saucepan and melt over a very low heat, stirring as you go. Once it is melted and smooth, spread tablespoonfuls of the ganache onto the top of the cooled cupcakes and sprinkle with toasted coconut.
This recipe has been linked to: Slightly Indulgent Tuesday @ simply sugar and gluten free
: Sugar free Sunday @ Flip Cookbook
:Gluten Free Wednesdays @ Gluten Free Homemaker
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