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
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.