Raw Cacao Cupcakes with Chocolate Ganache

Monica Topliss

My 1 for 1 flour blend is just that: use it in equal quantities for regular flour in most recipes. I say most as if you are making, for instance, a Vanilla Chiffon Cake, this blend will give you a different texture to the airy, fairy, light and fluffy chiffon cake that Julia Child so loved. BUT for most recipes, just use it in place of your regular flour. It works, trust me. Here is a great choc cupcake recipe that for you to try. The chocolate ganache is super luxe and I dare you to try and keep a jar in the fridge for a week without sneaking a spoonful!

makes 8 cupcakes

100g unsalted butter or coconut oil at room temperature

150g raw sugar

2 large eggs at room temperature, lightly beaten

150g Monica's 1 for 1 GF Flour

30g raw cacao powder

125ml milk of choice

1 tsp vanilla extract

2 tsp GF baking powder

pinch of salt

Preheat oven to 1600C.

Line cupcake tins with paper cases.

Cream the butter and sugar together until light and fluffy. Gradually add the eggs and beat well. Add the vanilla extract.

Combine the flour, raw cacao, baking powder and salt. Add to the creamed butter mixture together with the milk. Mix well.

Spoon the mix into paper cases.

bake for 15-20 mins. They are cooked when firm to touch and risen.

Frost with chocolate ganache.


Warm 220g coconut cream in a pot over medium heat. When hot, add 120g chopped dark chocolate and stir. Remove from heat, whisk until the chocolate has melted and is smooth. Refrigerate until cool. Spread over cupcakes. This ganache won't last in a hot room so gobble it up straight away.