CHOCOLATE CUPCAKES WITH COCONUT CREAM
Simple, quick and easy chocolate cupcakes. These are gluten-free, refined sugar-free, grain free and dairy free.
- 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
- 1 400 ml can coconut milk full fat, refrigerated
- 2 tablespoons raw honey
- 1 teaspoon pure vanilla extract
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.