Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This week’s recipe is for my husband.  (Actually, he is the guinea pig for all of my recipes.  Now he would tell you he is the ‘welcome recipient’ of the firstfruits of all my blog foods.)  So, we were at the store the other day, stocking up on a few gluten free flour varieties when he spotted one we don’t have in our pantry—quinoa flour.  That got my attention…but so did the price!  Oh. My.  But before I was done being aghast about the cost, he had spied a recipe on the back of the package for Sour Cream Chocolate Cupcakes.  Even though I nixed the purchase of the flour, I promised to still make the cupcakes.  Here we go!

Sour Cream Chocolate Cupcakes

Ingredients:
1+1/2 cups gluten free flour blend *
1+1/2 teaspoons baking powder 
3/4 teaspoon instant coffee granules
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 cup warmed almond milk
1/2 cup cocoa powder
1/2 cup sour cream
6 tablespoons unsalted butter, room temperature
1/2 cup agave nectar
1/4 cup coconut (or palm) sugar
1 large egg
1 teaspoon vanilla extract

Directions:

• Preheat oven to 325.
• Line regular sized 12 cup muffin tin with liners.
• In a medium sized bowl, whisk together the first six ingredients—the dry ingredients—and set aside.
• In a small bowl, whisk together the warm milk and the cocoa powder.  Then stir in the sour cream; set aside.
• Set up a stand mixer with the paddle attachment; add the butter and beat for 3 or 4 minutes on medium ‘til light and fluffy.
• Beat in the agave nectar.  Add the coconut sugar, and beat ‘til light and fluffy again.
• Add the egg and vanilla extract beating ‘til the egg is totally incorporated.
• Stir in the sour cream/chocolate mixture.
• Add the dry ingredients to the wet ingredients mixing on the slowest speed just ‘til they are thoroughly mixed together.
• Divide the batter into the paper-lined muffin tin filling to about 3/4 full (this is a stiff batter).
• Bake for 15-20 minutes ‘til tops spring back when lightly touched and toothpick comes out clean.
• Cool for just 3 or 4 minutes in muffin tin then remove and set gently onto a wire rack to cool completely.

Chocolate Cream Cheese/Whipped Cream Frosting

Ingredients:
1 cup + 2 tablespoons heavy cream, cold
8 ounce package cream cheese, at room temperature
2 tablespoons agave nectar
1 teaspoon vanilla extract , pinch of kosher salt
4 tablespoons cocoa powder
1/2 cup powdered sugar

Directions:

• Chill bowl and beaters in freezer for 10 minutes.
• Beat 1 cup heavy cream in chilled bowl ‘til stiff peaks form.  Set aside.
• In separate bowl, beat softened cream cheese along with agave nectar, vanilla , and salt for 3 minutes ‘til light.
• Sift in the cocoa powder and the powdered sugar. Beat on low for 30-45 seconds ‘til smooth.
• Add in the rest of the heavy cream and beat ‘til light and creamy.
• Take 1/3 of the whipped heavy cream and mix in on lowest speed ‘til incorporated.
• Remove bowl from stand mixer and fold in the rest of the whipped heavy cream ‘ til combined.
• Pipe (or spread) onto top of cupcakes.  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen