I love making easy desserts for the holidays that are still paleo / gluten free friendly. This helps my sweet tooth cravings that I inevitably get over the holidays, while keeping it lower-glycemic and grain free.
There’s nothing better than classic holiday flavors for desserts like snickerdoodle, gingerbread and more. These cupcakes are inspired by a combination of gingerbread cookies and rich hot chocolate, two of my favorite, cozy holiday treats. I used Ground Up PDX gingersnap nut butter (use code RAODYRECIPES at checkout for a discount) and combined it with a few simple ingredients to create fudgey, moist cupcakes with a cool, coconut whipped cream topping. 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!
Leave me a comment below if you try these! Enjoy!
Flourless Chocolate Gingersnap Cupcakes
Ingredients
Ingredients for muffins:
- 1 cup Ground Up PDX Gingersnap Nut Butter Use code RAODYRECIPES for 10% off. Note: if this nut butter is unavailable, use 1 cup unsalted, creamy, smooth and runny (should be thin in consistency) almond butter and mix with 1 tsp honey, 1 tbsp molasses, 1.5-2 tsp dried ground ginger, 1 tsp cinnamon, and 1/4 tsp salt. Taste and adjust seasonings as needed. Should be a thin and runny consistency, and have a perfectly subtle ginger flavor, and a hint of sweetness. Try it before you add rest of ingredients to batter!
- 1/3 cup maple syrup
- 1 egg If you want this to be egg-free, use a flax egg
- 2 tbsp ghee (room temperature)
- 1 tsp vanilla extract
- 3/4 tsp baking soda gluten free and aluminum free; I prefer Bob's Red Mill brand
- 1/3 cup unsweetened cocoa powder
- 2-3 cups whipped coconut cream frosting I love Downshiftology's recipe or you can buy SoDelicious or Trader Joe's whipped coconut cream (not refined sugar free). NOTE: If making from scratch, chill coconut milk cans in fridge night before you want to make cupcakes.
Instructions
- 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.
