Trekkers' Diary

Zach’s birthday party on the weekend so today I made chocolate cupcakes for Jay to take to London. Stan says they’re very delicious … Great recipe from the paleo mom … And I used the Magnoloa bakery buttercream chocolate icing recipe with sprinkles (Zach’s request)

8 oz Semi-Sweet Chocolate (or substitute approximately 2/3 cup Chocolate Chips)
½ cup Extra Virgin Coconut Oil
6 Eggs
¼ cup Cocoa Powder
2 Tbsp Coconut Flour
1 tsp Vanilla Extract
¼ tsp Salt
½ tsp Baking Soda
1. Line a muffin pan with paper or Silicone Muffin Cup liners. Preheat oven to 350F.
2. Melt chocolate and coconut oil together on low power in the microwave or in a small saucepan over low heat on the stove. Let cool several minutes.
3. Place eggs, vanilla, and salt in a food processor. Blend briefly to beat the eggs. Add a small amount of the chocolate mixture and pulse again to temper the eggs. Then add the rest of the chocolate mixture and beat together for 30 seconds.
4. Add the cocoa powder, coconut flour and baking soda. Blend to combine (maybe another 30 seconds). (You could also mix the batter in a Standing Mixer, in which case, just sift the coconut flour and cocoa first.) Let the batter sit for 2-3 minutes to thicken.
5. Pour the batter into the prepared muffin pan (cups will be filled about ¾ full). Bake for 17-18 minutes.
6. Carefully remove from muffin pan promptly upon removing from the oven (use a knife to gently pry them out as opposed to dumping them all out). Let cool to room temperature before frosting (pipe the frosting or just spread with a knife!). Enjoy!

Magnolia buttercream icing recipe

1 1⁄2 cups unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1⁄4 cups sifted powdered sugar

Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
Add the milk carefully and beat until smooth.
Add the melted chocolate and beat well for 2 minutes.
Add the vanilla and beat for 3 minutes.
Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
**For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.