Dec 09, 2016

Chocolate Coco Cupcakes

Name: Chocolate Coco Cupcakes
Prep time: 85 min
Yield: 9
Ingredients: 2 tbsp tapioca flour; ½ cup agave nectar; 1/2 tsp baking powder; 1/4 tsp salt; 4 eggs; 2 tbsp coconut oil,; 2 tbsp almond milk; 1 1/2 tsp vanilla extract; 2 tbsp Morlife Certified Organic Cacao Powder; 1 cup dark chocolate; 2 tbsp full-fat coconut cream- use solid bits only; ¼ tsp coconut paste; coconut chips and almonds

FOR THE CUPCAKES

1/2 cup coconut flour

2 tbsp tapioca flour

½ cup agave nectar

1/2 tsp baking powder

1/4 tsp salt

4 eggs

2 tbsp coconut oil,

2 tbsp almond milk

1 1/2 tsp vanilla extract

2 tbsp Morlife Certified Organic Cacao Powder

FOR THE CHOCOLATE FROSTING

1 cup dark chocolate

2 tbsp full-fat coconut cream- use solid bits only

¼ tsp coconut paste

Topping: coconut chips and almonds

FOR THE CUPCAKES

1) Preheat the oven to 350 degrees F. Spray the insides of cupcake cardboard case with coconut oil or other baking oil to prevent sticking.

2) Whisk together the coconut and tapioca flour, baking powder, and salt in a large bowl. Add in the remaining ingredients and whisk until completely combined.

3) Pour the batter into the muffin cups, dividing equally. Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding frosting.

FOR THE CHOCOLATE FROSTING

1) Melt the chocolate in the microwave, stirring regularly.

2) Scoop the cream off the top of a can of chilled coconut cream. Combine with the chocolate and coconut paste then blend well. Let cool to room temperature before frosting cupcakes. Add toppings.