Grain-free Chocolate Cupcakes with Chocolate Ganache

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Although it is Ash Wednesday by the time most of you will read this (which I apologize for posting a chocolate cupcake recipe); but, I remade these little wonders from an earlier recipe I have here and wanted to update it.  What I found was this original post was my reflections on Lent three years ago.  Who knew!?  So, even if you're not eating chocolate or desserts for these next forty days, I leave you with some old reflections.  

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**originally posted Spring 2010

Lent is not only about giving something up, but,

 it's also about our active role as well.

I am reflecting, meditating and actively pursuing words of encouragement, praise & thankfulness.  I am shedding off complaints, gossip, tone of voice and a raised voice.  I want to be that woman, that wife, that mom.  That is what I actively seek in this season. 

I envisioned a closet full of boxes that need to get thrown out, not even donated, just thrown out, in order to make room for what really matters.  And in my closet of heart & mind, I have kept boxes of trash that tear down and continue old cycles.  But I have sensed God saying last night during the service that "holiness" is really who He is.  And ya know what?  I want that.  I seek holiness.  I seek to throw out the cluttered boxes collecting dust and preventing room for the sun to shine in and new life to breathe in.  What are you actively seeking?  What are your boxes and what is the sun waiting to pour in?

And maybe you are giving up sweets to actively seek out more.  But, maybe I could encourage you to bake these for someone who needs a simple reminder to "taste & see that the Lord is good."  

Grain-Free Chocolate Cupcakes with Chocolate Ganache 

This recipe is adapted from Sweet & Natural.  I wanted to use ganache rather than a buttercream. This recipe has been updated by using onyx cocoa powder as well as dutch processed.  If you cannot find black onyx cocoa, then use 1/4 cup dutch processed cocoa instead.  


  • 1/4 cup coconut flour
  • 1/8 cup dutch cocoa powder

  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract

Chocolate Ganache:

  • 1 cup heavy cream or coconut milk
  • 8 ounces semi-sweet chocolate

Preheat the oven to 375*F.  Line a mini cupcake tin with mini muffin cups.  In a large bowl, mix together coconut flour, both cocoa powders, salt and baking soda.  In a separate bowl, mix together eggs, oil, honey and vanilla until well-combined.  Add wet ingredients to dry ingredients and stir until blended.  Pour batter into muffin cups, 2/3 full and bake for about 10 minutes.

While cupcakes are cooling, prepare ganache.  Put either bittersweet chocolate in a bowl.  Heat cream over medium heat.  Once it hits a slight boil, turn the heat off and pour over the chocolate chips.   Allow for the chocolate to sit in the cream or coconut milk for 30 seconds.  Then, whisk until it is completely combined.  Now you have some options in regards to the ganache.  You can simply dip the cupcake top directly into the ganache, allow ganache to cool and spread it on, or...remove the cupcakes from the liners.  Then, put a cooling rack over aluminum foil and place all the cupcakes on the cooling rack.  Pour the ganache over the cupcakes (remember the liners are removed) and allow to solidify, which creates bon bons.  Makes 18 to 24 mini cupcakes.