These cupcakes make for a rich and decadent, though not overly sweet, dessert, and they are incredibly nutrient-dense, to boot. Coconut is a nutrient powerhouse, as is raw cacao. And you have already heard me praise the amazing health benefits of pastured eggs. These cupcakes are entirely free of grains, refined sugars, and dairy (if you so choose), although you would never guess from the taste.
2 tbsp melted coconut oil
¼ cup honey
1 tsp vanilla
½ cup unsweetened almond or coconut milk
4 large eggs, at room temperature
3/8 cup coconut flour
¼ cup cocoa powder
½ tsp baking powder
Pinch salt
Preheat your oven to 400. Cream together honey and coconut oil. Blend in almond/coconut milk, vanilla, then eggs. Mix in the remaining dry ingredients and pour into your lined cupcake pan. Bake for about 20 minutes, or until they pass the toothpick test. Allow to cool, and then frost.
For my frosting, I whipped together cream cheese (at room temperature) and honey with just a splash of vanilla. I did not measure how much, simply tasted my frosting at intervals to see when it reached the right level of sweetness. If you want to go totally dairy-free, coconut cream would be an easy, tasty substitute.
I am sharing this post at The Weekend Gourmet, Monday Mania, Melt in Your Mouth Monday, Mangia Mondays, Menu Mondays, Muffin Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Totally Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday’s Tasty Tidbits, Made From Scratch Tuesday, Tasty Tuesday Party, Delicious Dishes, Domestically Divine, Real Food Wednesday, Gluten-Free Wednesday, Let’s Do Brunch, Sweet Tooth Friday, the Hearth and Soul Blog Hop, Primal Toad’s Primal Cave Friday, and Sweets for Saturday.
A Mom On A Mission . . . . . . to nurture and nourish her family 
These look so good! And healthy too! Thank you for linking up to my Menu Mondays recipe link up.
These look so great I can hardly wait to make them!! Thanks for sharing 🙂
Yummy healthy cupcakes!
chocolate coconut sounds amazing two great flavors in one wonderful cupcake will have to give these a try thanks for sharing come see what we shared at http://shopannies.blogspot.com
How many cupcakes do these make? I love how it is a fairly small batch as then if one eats all of them, it isn’t as bad! LOL.
I got six fairly large cupcakes out of this batch. And it is a good thing that the recipe is pretty small, since they did not last more than 24 hours in our house!
Thanks for linking these cupcakes to Let’s Do Brunch. This would be a wonderful choice for desserts on our Brunch table.
HI,
Wow! These look fantastic. I am going to try them and adapt them to SCD/GAPS parameters! Thanks!
Thanks for linking this great recipe with the Hearth n Soul!
Definitely gotta try these! Thanks for sharing 🙂
thanks for linking up to tasty tuesday! Just wanted to let you know I’ll be featuring you next week. Come by and grab a button! http://nap-timecreations.blogspot.com/
Wow! Those look so good!
Thanks so much for linking up this delicious recipe at Muffin (and cupcake0 Monday!
sounds so delicious, love to try one! thanks for sharing your recipe! visiting from tuesday’s tasty tidbits. have a great week. 🙂
I love this recipe – it’s so nice when something that looks and tastes good is so healthy too! Thank you for sharing this lovely wholesome treat with last week’s Hearth and Soul blog hop. I’ve mentioned this post, and linked to it as one of my favourites, on my Hearth and Soul post this week. Thank you so much for sharing it!
Just what I was looking for – thanks! Can tell that eating the “right” way is finally gaining popularity as your recipe was towards the top of the list of Google results when I did a search for “chocolate coconut cupcake” 🙂
It is good to hear that real food is finally gaining momentum! Glad that you stopped by.
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I made these earlier this week as treats for my baton twirling classes. They were a hit! Thanks for the recipe.
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