Chocolate Chip Cupcakes (Or Zombie Eyeball Cupcakes)

by Maggie on October 27, 2011

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Cupcakes are a regular occurrence at our house.  Between birthday parties and school parties, it seems I’m making them every couple of weeks.

It’s okay though, because I’ve found a few ways to make sure my kids are eating healthier cupcakes.

It’s pretty easy to healthify a recipe! Here’s how I did it:

  • I used quinoa flour to add some protein (we make our cupcakes nut-free for the sake of other kids).
  • I limited the amount of starch.
  • I used coconut oil and full-fat coconut milk to give my kids some ‘good fats’.
  • I used ground chia seed instead of gums.
  • I used coconut sugar to replace the cane sugar.

We shared these cupcakes at three birthday parties and everyone raved about how good they were.

No one noticed how much healthier they were.  Let’s make it our little secret, okay?

Gluten-Free, Dairy-Free & Egg-Free Chocolate Chip Cupcakes

Although the recipe calls for quinoa flour and brown rice flour, you can use all brown rice flour.

1 tbsp apple cider vinegar
½ cup coconut milk (I use Thai Kitchen )
½ cup regular non-dairy milk (I always use unsweetened)
¼ cup tapioca starch or arrowroot flour
½ cup quinoa flour
½ cup brown rice or sorghum flour
½ tsp baking powder
¾ tsp baking soda
1 tsp ground chia seeds (replaces xanthan or guar gum)
½ tsp sea salt
1/3 cup unsweetened cocoa powder (I like to use raw cacao)
¾ cup coconut sugar (you could also use cane sugar)
2 tsp vanilla
½ cup melted coconut oil
½ cup non-dairy chocolate chips

1. Preheat oven to 350 degrees F. Spray or line a cupcake pan with liners.
2. Combine the apple cider vinegar with the coconut milk and almond milk in a large bowl. Let the mixture sit for a few minutes to create a “buttermilk”.
3. In a medium sized bowl, sift together the starch, flours, baking powder, baking soda, ground chia, sea salt, and cocoa powder.
4. Stir in sugar.
5. Add vanilla and coconut oil to your “buttermilk” mixture and stir until well combined. Stir in dry ingredients and mix well.
6. Spoon into cupcake pans (3/4 full) and bake for 20-22 minutes. If using mini muffin pans, bake for 12 minutes.
7. Frost with desired frosting. We made our zombie eyes with India Tree Natural Decorating Colours. Callum and I were totally inspired by Simply Gluten-Free’s Vampire Eyeball Cookies!

Yield: 10-12 regular sized cupcakes OR 36 mini cupcakes

Here are some of my favorite frosting recipes:

Diet, Dessert N Dogs Chocolate “Buttercream” Frosting
Simply Sugar and Gluten-Free’s Chocolate Frosting
She Let Them Eat Cake’s Homemade Cane Sugar Frosting