Who doesn't love chocolate?! These cupcakes are a great staple for any holiday, party, or baking session because they are so versatile!
This recipe is gluten-free, dairy-free, and paleo friendly. Top with a homemade frosting, or store-bought (I love Simple Mills) and enjoy :)
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 12
Ingredients:
1 Cup Raw Cacao Powder
3/4 Cup Almond Flour
2/3 Cup Maple Syrup
1/3 Cup Coconut Milk
1/4 Cup Coconut Flour
1/4 Cup Melted Coconut Oil
1/4 Cup Melted Coconut Butter
4 Eggs
1 Tsp. Cinnamon
1 Tsp. Vanilla Extract
1/2 Tsp. baking soda
1/2 Tsp. sea salt
Directions:
1.) Heat oven to 350F. Grease a muffin tin or fill with liners for 12.
2.) Combine the wet ingredients - maple syrup, coconut milk, coconut oil, coconut butter eggs, and vanilla extract. Then add in cacao powder, almond flour, coconut flour, cinnamon, baking powder and sea salt. Mix thoroughly.
3.) Spoon out the batter into 12 cupcake molds.
4.) Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool, then frost if desired and enjoy! :)
