Flourless Chocolate Gingersnap Cupcakes
These cupcakes are inspired by a combination of gingerbread cookies and rich hot chocolate, two of my favorite, cozy holiday treats. These are insanely delicious, take just twenty minutes to make, and will absolutely floor your family this holiday season. The flavors are so cozy and rich, with notes of ginger, cinnamon, molasses and chocolate, and I really can’t get enough!
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
15
Serves: 9
Ingredients
Gingersnap Almond Butter
- 1 cup1 cup1 cup Almond Butter, unsalted and thin in consistency
- 1 tsp1 tsp1 tsp Honey
- 1 Tbsp1 Tbsp1 Tbsp Molasses
- 1.5 tsp1.5 tsp1.5 tsp ground Ginger
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1/4 tsp1/4 tsp1/4 tsp Salt
Cupcake Ingredients
- .333 cup.333 cup.333 cup Pure Maple Syrup
- 111 Egg, (If you want this to be egg-free, use a flax egg)
- 2 Tbsp2 Tbsp2 Tbsp Ghee, (room temperature)
- 1 tsp1 tsp1 tsp Vanilla Extract
- .75 tsp.75 tsp.75 tsp Baking Soda, (gluten free and aluminum free; I prefer Bob's Red Mill brand)
- .333 cup.333 cup.333 cup Cocoa Powder, unsweetened
- 2-3 cups2-3 cups2-3 cups Coconut Cream, whipped frosting
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F
- Line a muffin tin with parchment paper muffin liners
- Mix all wet ingredients together in a large mixing bowl (Gingersnap nut butter, ghee, egg, vanilla, maple syrup) until smooth and well combined.
- Add dry ingredients (cocoa powder, baking soda) to the wet ingredients and mix until no clumps left.
- Scoop batter into muffin cups and fill approximately 3/4 of the way up.
- Bake in the oven for 10-15 minutes or until toothpick comes out clean after sticking in the middle of a cupcake.
- While cupcakes are baking, make coconut whipped cream.
- Remove cupcakes when finished and let cool.
- Using a butter knife or a piping bag, swirl whipped cream on top of each cupcake. Repeat for all cupcakes. Dust top of cupcakes with ground cinnamon.
- Serve and enjoy! Store cupcakes in fridge for up to 5 days.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Desserts Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 353 |
| Fat: | 30 g |
| Carbohydrates: | 19 g |
| Protein: | 6 g |
| Cholesterol: | 8 g |
| Sodium: | 244 mg |
| Fiber: | 4 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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