These coconut-flour chocolate cupcakes include chopped dark chocolate in the batter and a dark chocolate cream frosting. The recipe makes eight cupcakes.
Cupcake Ingredients
- 4 large eggs or 5 medium eggs
- ¼ cup (25 grams) coconut flour
- ¼ cup (60 milliliters) coconut oil or softened butter
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons granulated sweetener
- 2 ounces (50 grams) dark chocolate, chopped
Frosting
- 2 ounces (50 grams) dark chocolate, melted
- 3 tablespoons double cream or heavy cream
- ¼ cup powdered erythritol
- 2 tablespoons (30 grams) butter
Use sugar-free dark chocolate or dark chocolate containing at least 85% cocoa solids.
Instructions
- Preheat the oven to 175°C (350°F).
- Mix the eggs, coconut oil or softened butter, and vanilla.
- Add the cocoa powder, baking powder, coconut flour, cinnamon, and granulated sweetener. Mix until combined.
- Stir in the chopped dark chocolate.
- Divide the batter among 8 cavities of a silicone cupcake mold or a regular cupcake pan fitted with paper liners.
- Bake for about 20 minutes, until the cupcakes feel spongy when lightly pressed and their centers reach 160°F (71°C).
- Remove from the oven and cool.
- For the frosting, melt the remaining dark chocolate in the microwave or a pan. Stir in the cream, butter, and powdered erythritol. Let the mixture cool until it begins to thicken.
- Spread the frosting over the cooled cupcakes.
Yield
Makes 8 cupcakes.
