Gluten Free, Dairy Free & Paleo Friendly
Makes 6 standard size deliciously dark, double chocolate cupcakes with a decadent and rich raw chocolate frosting.
Ingredients –
- 1 egg
- 1 teaspoon of vanilla extract
- 1 Tablespoon of coconut oil, melted and cooled
- 1/2 cup unsweetened vanilla almond milk
- 3/4 cup almond meal
- 2 Tbsp coconut flour
- 1/4 cup cacao
- 1/4 cup coconut sugar
- 1/2 teaspoon espresso (optional)
- 1 teaspoon baking powder
- A pinch of salt
- 1 Tablespoon of dark chocolate chips, roughly chopped
For the frosting –
- 1/4 cup cacao
- 1/4 cup coconut oil, melted and cooled
- 1 Tablespoon of maple syrup
Method –
1 – Preheat oven to 175’C (350’F)
2 – Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside
3 – In a medium bowl place egg, vanilla, coconut oil and milk and whisk until well combined
4 – Add almond flour, coconut flour, cacao, coconut sugar, baking powder, salt and espresso (if using) and stir to combine.
5 – Add chocolate chips and stir until just combined.
6 – Spoon into prepare muffin tray and bake for 10-12 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
7 – Allow to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely
While your cupcakes are cooling prepare the frosting –
1 – Place all frosting ingredients into a small bowl and stir until well combined. If it’s a little thin just pop it in the fridge to allow the coconut oil to solidify slightly until you have a nice, glossy spreadable consistency
2 – Once cupcakes are cool and frosting is ready simply spread approximately 1 heaping Tablespoon of frosting onto each cupcake.
*Note – Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze for up to 3 months.