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Chocolate Coconut Cupcakes

Chocolate cupcakes made with coconut flour

At the intersection of simple and scrumptious, you’ll find naturally gluten free chocolate cupcakes. They’re light and airy, but the cakes are sturdy enough to hold a generous topping. The secret – coconut oil and coconut milk.

If you’ve baked with coconut flour before, you already know that a little goes a long way. It soaks up moisture like nobody’s business and LOVES spending time with eggs. But today, the flour will be bonding with a single egg. Quality time.

Please note that the oven temperature is slightly lower than usual for cakes. If you typically bake cupcakes at 350°, turn the oven down a notch to 325° for this recipe. I could go on about the whys here, but the passing of author Elmore Leonard reminded me to skip the hooptedoodle.

Leaves more time for cupcakes. Who’s heading back to the kitchen now?

Chocolate Coconut Cupcakes

20 minutes

4 chocolate coconut cupcakes

A simple recipe for naturally gluten free coconut flour cupcakes. Top with an easy ganache or add shredded coconut and nuts for a German chocolate-style treat.

Ingredients

  • 3.5 tablespoons coconut flour
  • 1.5 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1 egg, lightly beaten
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons sugar (raw, coconut, or cane)
  • 4 tablespoons coconut milk, full fat
  • 1 teaspoon pure vanilla extract

Instructions

Preaheat oven to 325 degrees (see notes after recipe for microwave instructions). Place 4 paper liners in cupcake pan.

In a medium bowl, blend coconut flour, cocoa powder, and baking soda.

In a measuring cup, whisk together with a fork: egg, oil, sugar, milk, and vanilla extract.

Add liquid ingredients to dry ingredients in bowl. Stir to blend thoroughly.

Scoop batter into pan. A number 16 disher is the perfect size for portioning cupcake batter. Bake for 20 minutes in a 325° oven. Let cool before topping.

Make a simple ganache by heating 1/4 cup coconut milk just to a boil. Pour hot milk over 1/2 cup mini chocolate chips (or chopped chocolate). Let sit for a few minutes before stirring. Add a handful each of shredded coconut and nuts if you're inclined. Stir well. Refrigerate to thicken. Top cooled cupcakes with ganache as needed.

Notes

Cupcakes can also be cooked in a microwave. Divide batter between 4 paper-lined ramekins. Place 2 ramekins on a paper towel in the microwave.

Cook 2 cupcakes for 1 minute at full power (in a 1500 watt oven). Repeat for remaining cupcakes.

Cook time will vary depending on how powerful your microwave is. Let cool for only a minute or two before removing cupcake from ramekins. Important, because condensation will form on bottom.

http://freerangecookies.com/2013/08/22/chocolate-coconut-cupcakes/

If you like this recipe, you might enjoy:
Low Carb Bun for One
Banana Coffee Cake in a Mug
Instant German Chocolate Cake

Find many more recipes for gluten free goodies at All Gluten Free Desserts, including 2-Minute Cinnamon Rolls. This post is linked to Gluten Free Wednesdays.

 

Comments

  1. Kim Kreitner says:

    These are the cupcakes of my dreams! Excuse me while I add coconut flour to the grocery list!!