Triple Chocolate Paleo Cupcakes (GF, DF)
This Monday we hit 20 weeks pregnant with our first!
20 weeks is the best because it means we’re halfway through AND we get the midway ultrasound where we can find out the sex of our little bum!
We opted to find out but had the ultrasound technician write down the sex on a piece of paper in an envelope for us.
We hosted our immediate family in our backyard to do a little reveal.
I gave the envelop to my brother and he gave us the coordinating confetti cannons without us seeing so as the confetti flew into the air, we were finding out with our family that WE’RE HAVING A BOY!!! :)
Now, we are very cognizant of the fact that gender is largely a construct and that our child may identify one way or another regardless of the genitals that they’re born with. We will absolutely love this baby no matter who he chooses to love, how he chooses to identify or what he chooses to do with his life. But, for right now, he’s our little baby boy and we couldn’t be more excited!!
Because we are aware of the gender potentially changing at some point in his life, we figured it was a bit safer to get excited about the sex, which really just pertains to whether they are born with a wee wee or a naa naa. Granted, this could change too at some point in his life, but because it tends to be slightly more concrete than gender, we chose to have a SEX PARTY, rather than a gender reveal party.
We got these cute little cupcake toppers that said “Here for the Sex” (cause how funny/awkward is it to see your father-in-law holding up a sign like that!) and so, naturally, I had to make cupcakes.
Now I haven’t really made cupcakes before but, everyone loves chocolate and I’ve made a lot of brownies and cakes and things… so… I improvised!
Luckily, the recipe was a HIT first time round so I’m happy to share with you here!
Triple Chocolate Paleo Cupcakes
(PALEO, GF, DF)
TIME: 40 minutes
SERVES: 12 large cupcakes
INGREDIENTS
CUPCAKES:
1 1/2 cups cacao powder
1 1/2 cups almond flour
1 1/3 cup maple syrup
1 cup applesauce
1 cup coconut oil (melted)
8 large eggs
3 tsp baking soda
2 tsp vanilla extract
1 tsp sea salt
FROSTING:
2 cup dark chocolate chips
1/2 cup full fat coconut milk (canned)
1/2 cup coconut oil
DIRECTIONS
1) Preheat oven to 350 degrees F. Line a muffin pan with large parchment paper liners.
2) In a blender, combine all ingredients for the cupcakes and process until smooth.
3) Pour the batter into the cupcake liners until each is about 3/4 full & bake for approximately 30 minutes.
4) In a double boiler, melt ingredients for frosting and whisk until smooth. Then, transfer to the fridge for 15-30 minutes.
5) Remove frosting from the fridge and then whip until it reaches a fluffy & spreadable consistency
6) Frost cupcakes and top with additional dark chocolate chips (if you want to take it from double to triple chocolate!… I recommend it!)
Whip these up as a crowd-pleaser for ANY special occasion… or, y’know… a saturday night?
COMMENT BELOW if you have any questions or thoughts about the recipe!
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Kisses & kombucha,
Meg