Thursday, February 9, 2012

Chocolate Ganache Cupcakes

My second Valentine's dessert is a rich chocolate ganache cupcake that is completely grain and refined-sugar free.  It's rich, decadent and sure to cure the worst of chocolate cravings.  Enjoy!

A perfect dessert for Valentine's Day:  try it with a side of sliced strawberries!

Ingredients (Makes 6):
1/4c coconut flour
3 large eggs
1/4c organic palm shortening, melted (non hydrogenated)
1/4c pure maple syrup
2tsp bourbon vanilla extract
1/4tsp baking soda
1/4tsp salt
2tbs cocoa powder
1c semi sweet or dark chocolate chips
2tbs organic palm shortening

1. Preheat oven to 350F.
2. In a large bowl, mix flour, eggs, palm oil, maple syrup, vanilla, baking soda, salt and cocoa powder with a hand mixer.
3. Scoop batter evenly into muffin tins (or silicone heart molds)
4. Bake for 20 minutes or until a toothpick inserted into the center comes out clean
5. Let cool and make frosting:  In a glass bowl melt chocolate on 1 minute intervals in the microwave, stirring between each minute until melted.  Add shortening and beat.  Let sit 10 minutes and beat again.  Frost over each cupcake getting the top and sides.  Place in the refrigerator until the chocolate hardens (about 15 minutes).  Serve.

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