Grain-Free Chocolate Cupcakes with REAL Strawberry Frosting
Love to have cupcakes, but don’t want grains in your diet? These grain-free chocolate cupcakes are not only delicious, but can be topped with your favorite fruit-flavored buttercream frosting. No food coloring needed. Yay!
Servings Prep Time
12cupcakes 15minutes
Cook Time Passive Time
35-40minutes 20minutes cooling
Servings Prep Time
12cupcakes 15minutes
Cook Time Passive Time
35-40minutes 20minutes cooling
Ingredients
Grain-Free Chocolate Cupcakes
Strawberry Buttercream Frosting
Instructions
Grain-Free Chocolate Frosting
  1. Preheat oven to 350 degrees. Lightly grease a 12 portion cupcake pan with butter and set aside.
  2. Melt your chocolate chips in a double boiler and set aside to cool a bit.
  3. Using a stand mixer or hand blender, first combine your eggs and vanilla until blended. Then slowly add in the remaining ingredients, including your melted chocolate. Blend until batter is uniform.
  4. Fill each cupcake mold halfway with batter and bake for 35-40 minutes or until toothpick inserted into center comes out clean.
  5. Cool in pan on wire rack for 5 minutes. Remove from pan and cool completely. While cooling prepare your buttercream frosting detailed below.
Strawberry Buttercream Frosting
  1. Place your freeze-dried strawberries in a food processor and grind until a fine powder.
  2. Place your powdered sugar and butter in your stand mixer and blend (or blend with hand mixer).
  3. Stir in vanilla, milk, and strawberries and beat until smooth and spreadable. note: Can also fill and frost one 8- or 9-inch two-layer cake or one 13 x 9-inch cake.