PALEO CHOCOLATE CUPCAKES

Gluten Free l Grain Free l Refined Sugar Free l Vegetarian l Dairy Free

I like my cupcakes to be rich, moist and decadent and so I was surprisingly happy with these fluffy, moist, super yummy paleo cupcakes. All the cooking in my house has to be simple, quick and delicious and of course mostly gluten, grain, refined sugar and dairy free! So these were just so perfect, plus my children couldn't believe how amazing they were.

Gluten Free l Grain Free l Refined Sugar Free l Vegan l Vegetarian l Dairy Free

Serving: 1 I Prep time: 10 minutes I Total time: 45 minutes

INGREDIENTS

1/4 cup + 2 tbsp of coconut flour

4 eggs

2 eggs whites

1/3 cup cacao powder

1 tsp vanilla extract

3 tbsp. of natural sweetener e.g. rice malt syrup, maple syrup, honey

1 cup of coconut milk

1/2 tsp baking soda

DIRECTIONS

Preheat oven to 350 degrees

Prepare cupcake holders onto a tray. I used large paper ones to make 9 cupcakes

[if gte IE 8][endif]Place coconut flour, eggs, egg whites, cacao powder, sweetener, coconut milk, baking soda and vanilla in a bowl and mix it baby!

Scoop the batter evenly into cupcake holders and then drop the tray gently but not so gently onto a hard surface so that the batter smooths out and air bubble disappear.

Bake for 30-35 minutes for regular, basically until the tops are firm to touch.

Once cooked and cooled ice with Chocolate Butter Cream.

DIRECTIONS FOR CHOCOLATE BUTTER CREAM

Take one cup of Dark Chocolate chips and one cup of butter and melt in saucepan. Place in freezer and when almost hardened, take out and whip it. Then you are reading for frosting! I also sprinkled coconut on some and cacao nibs on the others for decoration.

Recipe adapted from divinesustenance's cocoa-nut-cupcakes-with-chocolate-buttercream