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Chocolate Cupcakes with Coconut Cream

March 22, 2019 by diana Leave a Comment

Chocolate Cupcakes with Coconut Cream

I was pleasantly surprised to find these chocolate cupcakes listed as a detox dessert.  These are gluten-free, refined sugar-free, grain free and dairy free.

Light and not overly sweet.  Coconut cream is what puts them over the top and omg… so yummy.  

Chocolate Cupcakes with Coconut Cream

I could not stop eating them.  I stood in the kitchen and shamelessly ate three, one right after the other.  Not an hour later, my son walked into the kitchen and I watched as he ate three, one right after the other. We’re so much alike!

Chocolate Cupcakes with Coconut Cream

Simple, quick and easy to make.  More than anything, I love that these are healthy.  Coconut flour, raw honey, cocoa, and coconut oil are the main ingredients. The cupcake alone is only 150 calories.

And just for fun, I drizzled warm honey on top.  🙂

Chocolate Cupcakes with Coconut Cream

Adapted from The Beauty Detox Diet.

CHOCOLATE CUPCAKES WITH COCONUT CREAM

Simple, quick and easy chocolate cupcakes.  These are gluten-free, refined sugar-free, grain free and dairy free.
Print Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 8 cupcakes

Ingredients
  

CUPCAKE

  • ¼ cup sifted coconut flour
  • ¼ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • pinch of sea salt
  • 4 large eggs
  • 5 tablespoons raw honey
  • ¼ cup coconut oil melted

COCONUT CREAM

  • 1 400 ml can coconut milk full fat, refrigerated
  • 2 tablespoons raw honey
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper cups.
  • For the cupcake: Combine flour, cocoa, baking soda and salt in a large mixing bowl.
  • Add eggs, honey and coconut oil. Mix thoroughly.
  • Scoop batter and distribute evenly among muffin cups.
  • Bake for 15-18 minutes, or until a toothpick inserted in the middle comes out clean.
  • Transfer cupcakes to a wire rack. Let cool.

For the coconut cream

  • Scoop out only the top solid portion of the coconut milk. Save the water on the bottom for another use.
  • Combine the solid portion of the coconut milk, honey and vanilla extract in a large mixing bowl.
  • Using an electric mixer, whisk on high speed until light and fluffy.

Chocolate Cupcakes with Coconut Cream

Related

Filed Under: Baking, Desserts Tagged With: cocoa, coconut flour, coconut oil, cupcake, gluten-free, honey

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