Tuesday, September 15, 2015

Chocolate Pumpkin Fudge Cakes with Pumpkin Buttercream Frosting {Paleo}

I made these cupcakes for a friend's birthday - a non-paleo friend. She was a bit leery at first... but once she bit into one, all her fears were forgotten. These are good.


I was going for a light and airy cupcake... and failed miserably. But I ended up with something delicious anyway. These are rich, moist and fudgy, brownies with a hint of pumpkin flavor. I wanted the pumpkin to shine through even more, so I threw together a pumpkin buttercream to top them off with.

And the question I know you're all asking yourselves: What did the hubster think? He loved them. In fact, he ate three right off the bat!

Also, these would be the perfect autumn or Halloween treat - the dark brown and yellow-orange colors are very seasonal!

Chocolate Pumpkin Fudge Cakes

Ingredients:
  • 80 grams coconut oil, melted
  • 1 tbsp vanilla extract
  • 3 eggs
  • 200 grams pumpkin purée
  • 150 grams cassava flour
  • 100 grams cacao powder
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 300 grams granulated sugar of choice
Method:
  1. Preheat the oven to 350°F (180°C).
  2. Line or grease 18 muffin tins and set aside.
  3. Whisk together the first four ingredients until well blended.
  4. Sift in the flour, cacao, and pumpkin pie spice, whisking to combine.
  5. Stir in the sea salt, then stir in the sugar. The batter will be very thick.
  6. Spoon the batter into the muffin tins, filling them about 4/5 of the way full. Smooth out the tops using the back of the spoon.
  7. Bake for 22-25 minutes, or until the top springs back when lightly pressed.
  8. Allow to cool slightly, then remove from the tins and allow to cool completely.

This paleo buttercream recipe made enough for me to frost 12 cupcakes using a star-tipped piping attachment. I'm sure it would be enough to thinly frost all 18 Chocolate Pumpkin Fudge Cakes, but if you'd like, double the recipe to be sure you have enough for all 18. If you like high frosting tops, you may need to triple the recipe.

Pumpkin Buttercream Frosting

Ingredients:
  • 150 grams pumpkin purée
  • 100 grams ghee (or butter), at room temperature
  • 50 grams granulated sugar of choice
Method:
  1. Blend the ingredients together using a hand or standing mixer until smooth.
  2. Place in the fridge to harden slightly (about 30 minutes).
  3. Remove from the fridge and blend again. Use immediately.

2 comments:

  1. Those little cakes look -seriously- delicious. Love the shade of yellow! Thanks for sharing the recipe too.

    ReplyDelete
  2. The Paleo has no source to enhance sugar in the body. It has no sugary ingredients, no grains, and of course, no processed foods. For Belgium and Netherlands: Paleo Dieet


    Thanks for sharing

    ReplyDelete