Chocolate Coconut Cupcakes

Cupcakes

1 C coconut flour
2 tsp baking powder
1 tsp ground vanilla
6 eggs
¾ C coconut milk
2 tbsp coconut oil
100g 85% dark chocolate
1 tbsp raw honey

Combine dry ingredients, then whisk in eggs and coconut milk.

In a separate saucepan, over a low heat, melt together coconut oil, chocolate & honey. Stir frequently.

Whisk chocolate mixture into rest of ingredients.

Spoon into cupcake patties placed in a muffin tray (each should be about ¾ full). Bake at 180 degrees for 15 minutes, or until cupcake bounces back when lightly pressed.

Cool on a wire rack.

  

If you’re feeling particularly decadent (I was, obviously!), ice (using frosting recipe below) then top with toasted dessicated coconut. 

Chocolate butter cream frosting

100g butter, at room temperature

1 tbsp honey 

2 tbsp cocoa
Approx 3 ½ tbsp coconut milk

Whisk butter and honey together until butter begins to pale. Add in 1 tbsp cocoa & 1 tbsp coconut milk, then whisk again. Add in the other tbsp of cocoa & 2 tbsp of coconut milk. Whisk. If necessary, add extra coconut milk until it reaches a ‘frosting’ consistency (creamy but not runny).