Chocolate Banana Cupcakes

I've never been good at baking.  I've been told you have to be very precise in baking or things will flop.  I've never been good at precise.  However, being that I am allergic to wheat, corn and soy, sometimes I get desperate enough to bake.

Today was my son's 6th birthday and I was in no mood to slave over some boxed cake mix only to watch my children eat it without me.  I needed something sweet to comfort me through the realization that my baby is now a little boy.

These chocolate banana cupcakes did the trick nicely.  And my kids loved them too!  They were wonderfully moist, had great texture & went exceptionally well with the cream cheese frosting I made.  (Moistness and good texture are hard to come by in wheat free baked goods.)  These are based on Martha Stewart's banana bread recipe, and I think the combination of coconut, sorghum & tapioca flours would make Martha proud.

Prepare a muffin tin by rubbing coconut oil in the cups.

In one bowl sift the following ingredients:

3/4 c. coconut flour
1/4 c. plus 2 T. sorghum flour
1/4 c. plus 2 T. tapioca flour
1/4 c. cocoa powder
1 tsp. baking soda
1 tsp. salt

In a large bowl mix:
1/2 c. softened butter
1 c. sugar
3 eggs

In another bowl mix:
2 mashed over-ripe bananas
1/2 c. sour cream
2 tsp. vanilla

Once you have all these ingredients mixed in the 3 separate bowls, start adding the dry ingredients to the butter and sugar mixture a little at a time.  When it is fully incorporated add the banana mixture & thoroughly mix in.

Fill the muffin tins about 3/4 full with the batter then bake at 350 degrees for 20 minutes.  This makes about 15-18 average sized cupcakes or 12ish big ones.

They are also very good unfrosted as muffins.  Or slathered with butter.