PRIMALOCITY

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dessert

My Just Desserts! Chocolate Cupcakes.

Primal Chocolate Cupcake

You probably have already figured out that I have a wicked sweet tooth. Consequently I find myself constantly trying to satiate my cravings by creating primal, or mostly primal desserts.  I say mostly primal because sometimes I use an ingredient that some primal folk may not even consider eating.  For instance, in the last week I made Chocolate Cupcakes and a Chocolate Cheesecake.  The cupcakes are mostly primal, I only used stevia to sweeten them and a very small amount of melted chocolate chips with cream to frost them.  On the other hand, the cheesecake is certainly less primal because I used considerably more of the Ghiradelli Dark Chocolate Chips (62%) which, of course, contain sugar.  While one slice of the cheesecake is fairly low on the carb count, not everyone will indulge.  I don’t feel so bad indulging once in awhile, especially since my carb count, even when I do, is usually well below 100 grams a day.  In addition, the sugar effect is less impactful due to the generous amount of healthy fat in the other cheesecake ingredients.  If you are just not that comfortable with the sugar, then go with the cupcake.  If you won’t eat any sugar at all, then skip the cheesecake and the icing on the cupcake.  Even without it, the cupcakes will be moist, decadent and rich, and especially good with a good cup of coffee. Alternatively, you could whip up some heavy whipping cream and cinnamon to top the cupcakes.  Here’s the cupcake recipe.  Later this week I’ll be posting the cheesecake recipe.

Primal Chocolate Cupcake

To make the cupcakes, you will need:

  • 1/2 cup coconut flour
  • 2 heaping tbls. cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 6 eggs
  • 1/2 cup cup of softened butter or melted coconut oil
  • 1 tsp. vanilla extract
  • 6-8 packets purevia (stevia) or 1/4-1/2 cup honey
  • 1/3 cup dark chocolate chips
  • 1 tbls. heavy whipping cream
  • coconut flakes or chopped nuts for topping (optional)

To prepare the cupcakes:

Preheat the oven to 350º.  Mix all dry ingredients together. In a separate bowl beat eggs, vanilla, and butter or coconut oil (and honey if you choose to use it as a sweetener) until creamy.  Combine wet and dry ingredients and beat with a hand mixer until smooth and all ingredients are completely incorporated.  The batter will probably be on the thick side.  Scoop batter into pre-greased muffin tin (I used an ice scream scoop).  You should get 6-8 cupcakes..  Bake in the oven for about 30 minutes.  Check the muffins after about 20 minutes by sticking a toothpick in the center.  If it comes out clean they are done.  If not continue to bake and check every 5 minutes.  You don’t want to overcook these cupcakes.  When the cupcakes are done, remove from the oven and let cool for about 20 minutes.  In the meantime, in a double boiler combine the chocolate chips and cream and stir until combined a melted.  When the cupcakes are cool, spread a thin layer of the chocolate on top of the cupcake with a small spatula and then dip in coconut or nuts.

Enjoy!

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Wednesday, September 1st, 2010 Recipes, Uncategorized No Comments