So far each of my posts have only had two pictures each. That is about to change. Because I just can’t get enough of these little guys! They’re grain free, chocolatey, a little coconut-y, pretty, and so yum! What’s not to love?!
1/2 cup +2 Tablespoons coconut flour
2 egg whites
1/3 cup natural unsweetened cocoa powder(NOT Dutched)
1/2 cup coconut palm sugar ( I used evaporated cane juice)
1 cup coconut milk (I used regular ol’ raw cows milk cause I didn’t want too much coconut flavor)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Preheat your oven to 350 degrees and line 12 cupcake holders with foil liners. (Be sure to use foil liners. Remove the paper inside the foil. I used paper ones, and there was a lot of sticking, which wasn’t so nice. Update: they don’t stick quite so much if you let them cool completely first.Lesson learned.) Or if you are making them mini, it makes around 30.
Mix together the coconut flour, eggs, egg whites, cocoa powder, sugar, milk, baking soda, and vanilla extract in a large bowl. If your batter isn’t “runny” add just a tad of water.
Scoop the batter evenly into the cupcake liners. Drop the pan lightly onto the counter to smooth the batter and knock out any air bubbles.(I did this and mine still had some air bubbles. Apparently I didn’t bang enough. So, really bang it, just don’t let the batter fly out!)
Bake for 30-35 minutes for regular, and 15-20 minutes for mini – until the tops are firm to the touch.
Lightly adapted from The Wannabe Chef
- 1 cup butter
- 1 cup chocolate chips, such as Enjoy Life brand (6 oz. chocolate)
Melt the chocolate and butter together over low heat and stir together well. Chill it in the freezer until fairly firm. I chilled mine right in the mixing bowl. When firm, whip it up good in the mixer, and frost those cupcakes!