Tropical Traditions - Recipe - Gluten Free Coconut Fudge Cupcakes

Gluten Free Coconut Fudge Cupcakes
with Whipped Vanilla Cream Frosting

Gluten Free Coconut Fudge Cupcakes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 15 minutes
Servings: 18-20 cupcakes

Cupcakes:

6 oz salted butter (use half coconut oil for a more coconut taste)
11 oz Panama 80% Dark Chocolate
5 eggs
2 tablespoons water
3/4 cup granulated sugar, slightly rounded
2 teaspoons vanilla extract
1 tablespoon coconut flour
1 tablespoon unsweetened cocoa powder
coconut chips

Preheat oven to 300 degrees F. Line a muffin pan with cupcake papers.

Melt the butter and chocolate together over a double boiler or over very low heat. Set aside to cool.

Using an electric mixer fitted with a whisk attachment beat the eggs, water, sugar and vanilla on medium high speed for about 3 minutes. Mixture should be foamy, pale in color and doubled in volume.

With mixer on low, slowly add the chocolate mixture. Increase speed to medium high and beat until well blended, 30-40 seconds. Scrape the bowl down with a rubber spatula once or twice as needed. Add coconut flour and cocoa and beat again for another 30 seconds. Scrape down once, if needed.

Fill the cupcake papers with the batter and bake in the preheated oven for 10-20 minutes. Cupcakes are done when a toothpick inserted in the center comes out wet with gooey chocolate clumps.

Cool in pan for 5-10 minutes before removing and cooling completely on wire racks. Chill until cold in the refrigerator if desired and frost with Whipped Vanilla Cream Frosting and top with coconut flakes. Store overnight in the refrigerator.

Whipped Vanilla Cream Frosting:

1 1/2 cups whole milk
1/4 cup corn starch
1 cup salted butter, at room temperature
3/4 cup granulated sugar
2-3 teaspoons vanilla extract
heavy cream

Pour a little milk into the corn starch to make a slurry. Add remaining milk to a medium saucepan and heat over medium heat. When milk is hot, add slurry, whisking constantly. Heat until mixture thickens, but do not let it come to a rolling boil. Milk should become extremely thick and almost paste-like.

Pour thickened milk into a bowl and cool to room temperature.

Beat the butter and sugar with an electric mixer fitted with a whisk attachment until very light and fluffy, about 5 minutes. Scrape bowl down and add vanilla. Beat for another 1-2 minutes.

Add the milk paste to the butter a spoonful at a time, beating well after each addition. When the milk has been added beat on high speed until frosting is light and fluffy and resembles whipped cream. Thin out with a little heavy cream if needed.

Frost cupcakes and enjoy!

Sarah Shilhavy

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Can you use a substitute for the corn starch in the frosting? I have psilium husks and coconut flour (of course).

# Posted By Denise | 8/9/10 3:37 PM

If you're not gluten free, use flour. If you are GF, the only other substitute that *might* work is tapioca starch. But I'm not sure.

# Posted By Sarah | 8/9/10 10:19 PM

Is 1-tablespoon coconut flour the correct measurement?

# Posted By Diane | 8/12/10 5:38 PM

Yes. Anymore then that and the cupcakes will lose their fudge brownie-like texture.

# Posted By Sarah | 8/13/10 11:08 AM

These are absolutely FABULOUS! Every time I make them for someone new they can't believe how yummy they are, and gluten free, too.

# Posted By Jacalyn | 1/8/11 10:30 AM

Wow. Just...wow. These were unbelievable. I made them with buttercream frosting, decorated with shaved milk chocolate, and it was to die for. Most of my family really doesn't like chocolate cake, but my dad does, so for his birthday, I was looking for something that we could all enjoy. This decadent, brownie, fudgie confection was perfect. Thanks!

# Posted By Lisa | 1/9/11 6:42 PM

Jacalyn and Lisa, thank you so much for your comments! So glad you all enjoyed the cupcakes. :)

# Posted By Sarah:) | 1/10/11 12:32 PM

Try to use honey or Stevie as a sweetner. Donyou think either of those could be replaced for the sugar?

# Posted By Tammie | 2/1/11 12:36 PM

Do you think this recipe could be made in a cake pan instead of divided up into cupcakes?

# Posted By Lisa | 2/28/11 12:08 PM

I used the Kuzu Starch instead of corn starch. I used 1.5 tablespoons as directed on the label. Worked perfectly. Also, I replaced all the butter with coconut oil and they were wonderful. Also, I used 60% dark chocolate and it was waaaay too sweet. Will probably not add any sugar to the cupcakes if I use the 60% again.

# Posted By Michelle | 3/22/11 10:22 AM

Can you use bakers squares if you don't have the chocolate?

# Posted By Jodi | 4/12/11 7:26 AM

Jodi: Baker's squares is just unsweetened chocolate. I made this recipe to fit the panama 80% chocolate which is a very unique chocolate. I don't know how different the results will be with a different type of chocolate.

If you must use a different type, adjust the sugar accordingly. For unsweetened, increase sugar to a cup or so.

# Posted By Sarah:) | 4/12/11 11:34 AM

Oh my gosh! These look so good! I have to make these! They don't even look gluten free! Being a Celiac sometimes I am hesitant to try some recipes, but I will indeed try this one! They look so good! :)

# Posted By Angie | 7/19/11 11:58 AM

Does anyone know a good gluten free dairy free chocolate zucchini cake recipe. I also don't eat corn or soy so it can't have xanthan gum or anything like that in it.

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