Chocolate G.A.P.S. Cupcakes and Buttercream Icing

My birthday was a few weeks ago and I made these cupcakes for my family. I was a little worried because I didn't have time to let the cupcakes cool completely before icing them.

That turned out to be a wonderful problem to have as the icing melted a little on the bottom and made the cake super moist!

These taste just like devil's food chocolate cake to me, but you'll have to judge for yourself!

Recipe -

Cupcakes - 

• 2 cup almond flour
• 1/4 cup cocoa powder (I use raw,organic cacao)
• 1/2 cup butter, room temperature
• 2 eggs
• 1/4 cup honey
• 1 Tbsp vanilla extract
• 2 tsp baking soda
• ½ tsp salt

1. Preheat oven to 350.

2. Cream honey and butter together in mixer for 1 minute.

3. Add eggs 1 at a time and beat for 30 seconds after each addition.

4. Add dry ingredients. Beat for 30 seconds.

5. Add vanilla extract.  

6. Fill cupcake liners ¾ full and bake for 17 minutes or until toothpick comes out clean.

7. Set aside until only slightly warm to the touch. About 30 minutes. Then top with buttercream.

Buttercream Icing - 

• 2 eggs
• 1/2 cup honey
•  2 tsp vanilla extract
• Dash of salt
• 3/4 cup plus 3 Tbsp butter

1. In small sauce pan, bring water to boil for double boiler.

2. Mix eggs, honey, vanilla and salt together in mixing bowl.

3. Turn heat until boiling water to low-med and place mixing bowl on top of pan.

4. Whisk egg/honey mixture constantly for 4 minutes.

5. Remove bowl from heat and pour contents into mixer. Beat on medium-high speed until mixture is light and fluffy. It will almost look like the marshmallow mix and will take about 5 minutes.  

6. Add butter one Tbsp at a time until all is added.

7. Beat on high for an additional minute.

Note: If you want this icing to be more firm you can refrigerate for a few minutes. Too long and it will become too hard to spread.

Troubleshooting: If your icing separates during the butter addition, allow mix to sit on the counter for about 5 minutes and then continue to beat the icing. It may take awhile, but it WILL turn into smooth and gorgeous buttercream!This happens when the butter is still too cold.

I also made this in a round cake pan, lightly greased with butter and spread the icing in a thick layer on top. It was even better than the cupcakes!! So good in fact, that it was gone before I could get a picture!

Any way you slice it, this chocolate creation is to die for. ;-)

Chocolate Caramel Candy - G.A.P.S. Tootsie Roll Copy-cat

Made with full-fat butter and local honey, these candies really hit the spot when you're having a craving for something you shouldn't eat!

Guilt free, I keep a few of these in my purse and haven't really even been tempted to eat non-G.A.P.S. at all!

Recipe -

Yields 150 (+/-20)

1/2 cup butter
1 cup honey
1 1/2 cup organic cocoa powder
2 tbsp vanilla extract
Dash of salt

1. Melt butter and add honey.

2. Bring honey/butter mixture to a boil and boil for 3 full minutes.

3. Add vanilla carefully, will splatter in hot liquid.

4. Remove from heat and add cocoa powder and salt. Use a wooden or metal spoon to work the powder into a dough. Make sure it is as smooth as possible.

5. Spread between two layers of parchment paper and smooth with rolling pin (or whatever you have at hand) while still hot. ** I make mine about 1/4" thick, but you could make them thicker without a problem. You would get fewer pieces and since they are so rich, I find that a little piece is more than enough to satisfy!

6. Allow to cool. Use pizza cutter/knife to cut into 1"x1/2" pieces. Wrap in pieces of parchment paper/wax paper.

7. Eat and enjoy!!