Tag Archives: Cupcakes

chocolate and strawberries: meant for each other

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It’s true.  Strawberries and chocolate are like a pair of star-fated lovers – they just work together oh-so-well.  So when I spotted a pint of half-off (!!!) organic strawberries at Whole Foods this afternoon, I knew what I had to do: paleo strawberry cupcakes with chocolate frosting.

I’ve been itching to bake the last few days (hello, wonky stress-coping mechanism!) while also trying to switch to a Whole30-style diet; this basically means that I contradict myself with what I want to bake versus what I want to eat.  Not awesome!  Since baking Paleo is about as much of a cheat as I’m allowing myself, these were modified to be as Whole30-friendly as I could make them.  And they’re awesome!

I modified the recipe a bit from the original and I’m really happy with how they turned out.  Hipster roommate also approves!

Strawberry Cupcakes:
3/4 cup coconut flour
1.5 tablespoons arrowroot powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/4 cup honey
1 tablespoon pure vanilla extract
1 pint fresh strawberries (organic is best!)
1/2 cup dark chocolate chips (70+% cacao)

Preheat your oven to 350 degrees.  Hull and chop your strawberries.  I used a masher to make more of a sauce with my strawberries and ended up with nice chunky blend, like what you’d want as homemade ice cream topping or for strawberry shortcake.

Whisk the first four ingredients (the dry stuff) together in a large bowl.  In a smaller bowl, whisk together the eggs, honey, and vanilla.  Pour the egg mixture into the dry mix and stir together.  It’s going to be thick and clumpy – that’s okay!  Just keep mixing it up and get rid of as many of the lumps as you can.

Fold the mashed strawberries (juice and all!) into the batter until blended. Your batter should be a nice pretty pink color by now.  Stir in the chocolate chips and divide evenly into 12 lined muffin cups (it’s a little more than 1/4 cup).  They won’t rise much, so don’t panic if they’re REALLY full.  Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Once the cupcakes are done, get to work on the frosting while they cool!

Chocolate Frosting
1 cup dark chocolate chips
1/2 cup grapeseed oil
2 tablespoons honey
1 tablespoon pure vanilla extract
pinch of sea salt

In a saucepan on VERY low heat, melt the chocolate and oil together.  Stir so that it’s nice and smooth, then add in the rest of the ingredients.  Mix well, turn off the burner, and stick it in the freezer for about 15 minutes.  You want it to cool and thicken up a bit.  Once 15 minutes have passed, take it out and whisk with either a mixer or hand blender – it will get fluffly and whipped after just a minute or so of mixing.  I used the whisk attachment of my immersion blender for this and it worked perfectly – no bowl transfer needed, I just whipped it right in the pan!  When it’s good and fluffed, spread onto the cupcakes.  I found that the frosting hardened up quickly, so frost all the cupcakes as soon as you’re able.

Chocolate and strawberry: it’s true love.