Whenever I get an urge to make cupcakes, I don’t even question what flour I’ll use. Coconut flour by far makes the best and lightest gluten-free cupcakes around.
I’d like to say I chose carob because it’s exotic and unique but honestly I picked up carob powder by mistake one day and never figured out what to do with it before now. Since I’m not the biggest fan of carob, I wanted to add mint to distract the flavor a bit. I think the two balanced well to make a tasty cupcake. Of course you could always sub in cocoa powder for the carob powder and these’d be just as good.
The frosting I used was a mint chocolate buttercream. It wasn’t perfect but not a failure, either. Definitely not paleo like the cupcakes. For a first go at chocolate buttercream, I’d say it was a success, even though my frosting talent has a long way to go.
Mint Carob Cupcakes
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients(Makes a dozen cupcakes):
- 3/4 cup cup coconut flour
- 4 eggs
- 2 egg whites
- 6 Tablespoons carob powder
- 1/2 cup honey
- 1 cup almond milk(or any other milk)
- 2 teaspoons mint extract
Method:
- Preheat your oven to 350 degrees and line 12 cupcake holders with paper liners.
- Mix together the coconut flour, eggs, egg whites, carob powder, honey, almond milk, and mint extract in a large bowl.
- Scoop the batter evenly into the cupcake liners. Hit the pan against the counter a few times to even the batter and knock out any air bubbles.
- Bake for 30-35 minutes until the tops are firm to the touch.
They’re really too good to know they’re gluten-free.
I want to stick my face in that frosting. This post also made me smile bc the dog I grew up with was named Carob!! He was a dark brown poodle. My Grammy named him that bc, she too, is chocolate obsessed.
Carob and mint go so wonderfully together, I think your instincts were right on here.
Since carob is super-high in calcium and cacao in Mg, they go pretty well together too (I sometimes use that trick, since I’m really not supposed to eat cacao but love the taste–if I put mostly carob and a little cacao, it can work).
A fun fact for a Classicist–maybe you know this…Have you ever had whole carob pod? It’s yummy. And it’s full of tiny seeds. Those seeds are so even in size that they were used in the ancient world as a weight for precious metals. The ancient Greek word for carob? Carat!
I’ve never had a carob pod. My Latin teacher likes to frequently remind us that the Romans never had real chocolate and that’s why we should pity them, haha.
Totally want to do a face plant in that icing! These look amazingly delicious!
This is so beautiful. My family will love it.
I can’t do coconut. What a bummer. What would work just as well??
Cupcakes made with almond flour turn out nicely. But you’d have to use a different recipe because the ratio of substitution is not 1:1
[…] and recipe available at The Wannabe Chef Posted by The Cupcake Connoisseur in All Chocolate Cupcakes and tagged with Carob, Carob […]
These look so incredibly decadent and yummy! I will try cooking with coconut flour. I’m always afraid to buy it because I don’t know what I’ll use it in and I don’t want to throw it out (like I did with the quinoa flour a while back).
And btw, the ancients didn’t have chocolate but they had a lot of honey, wine and dates so I don’t think they qualify for being pitied :))
I actually adore carob, so these look wonderful to me. For the first time in months I actually have eggs in the fridge so what uuuuuuup! 😀
P.S. Oooh, I have leatherwood honey. Even more awesome.
I have no idea what carob is but I want cupcakes now!
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[…] these treats today to the ever-inventive Evan, as I adapted them from the lime variant of his many coconut cupcake creations. Thanks […]