Chocolate Chip Cupcakes

This weekend the Girl and I went on a Girl Scout camping trip on the beautiful Hood Canal. For one of the meals, the girls cooked it from start to finish in their cook shelter. The Girl volunteered to help with dessert which would be chocolate chip cupcakes. Since one of the girls in the troop also eats gluten and dairy free, I went to work making a paleo recipe that the girls could take to camp and easily make in a box oven. I mixed all dry ingredients into a Ziploc bag at home, then the girls added the eggs, honey and applesauce at camp. Simple!

 

They first needed to make the box oven (instructions here), then mix up the cupcake batter and cook it at their campsite. The results were better than I expected, really. Once we got the placement of the cupcake pan right (don't sit the pan directly on the coals!), then the cupcakes cooked up like they would have in a regular oven. The window on the top, that The Girl insisted on including,  made checking on the cupcakes much easier! I highly recommend a window in your box oven. And I highly recommend giving box oven cooking a try, just for the novelty of the whole thing if for nothing else. :)

Chocolate Chip Cupcakes
1 C Almond Flour
2 Tbs. Coconut flour
3 Tbs. Cocoa Powder
1/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
4 eggs
1/2 C applesauce (one of those 4 oz cups of applesauce works great for traveling)
1/2 C honey
1 C chocolate chips (we used dairy free chips)

Mix all dry ingredients in a bowl, then add all wet ingredients to dry and stir in the chips. Scoop batter into lined muffin cups. Bake at 350F for about 30 minutes in a regular oven. For box oven, use 9 briquettes and cook for about 30 minutes. Cupcakes will have gooey melted chips inside when warm.