Totally-Grain Free Hot Chocolate Cupcakes with Whipped Cream Frosting
makes 24 cupcakes
TGF Hot Chocolate Cupcakes
4 cups finely ground blanched almond flour
½ cup unsweetened cocoa powder
1 teaspoon finely ground sea salt
1 teaspoon cinnamon
1 ¼ teaspoon baking soda
2 cups maple syrup
4 large eggs
2 tablespoons of vanilla extract
Preheat the oven to 350o. Line cup cake tins with liners.
In a large work bowl, combine the dry ingredients; almond flour, cocoa powder, salt, cinnamon and baking soda.
In a medium work bowl combine the wet ingredients; maple syrup, eggs and vanilla.
Stir the wet ingredients into the dry mixture and thoroughly combine. Spoon the batter into the lined cup cake tins, leaving about a quarter inch margin from the top of the cup cake liner.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Let the cupcakes cool in the pans for one hour before frosting.
Whipped Cream Frosting
1 8 ounce package of cream cheese at room temperature
½ cup finely ground honey granules
1 teaspoon clear vanilla extract (clear vanilla extract keeps the frosting bright white)
½ teaspoon almond extract
2 cups heavy cream
Using a stand mixer whisk the cream cheese, sugar, vanilla extract and almond extract together, until the mixture is smooth. Once the mixture is completely smooth, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times top make certain the ingredients thoroughly combine. Continue whipping until the cream can hold a stiff peak.