June 17, 2014

Chocolate Coconut Cupcakes

Is there anything in the world that goes together better than chocolate and coconut? It has always been one of my favorite combinations, but after these cupcakes I've definitely seen the light. These are AMAZING. Seriously. I love cupcakes, and these are on another level. And paired with this simple vanilla buttercream frosting? Delicious! What you'll need:
For the cupcakes (adapted from here)
-1/2 cup coconut flour
-1/2 teaspoon baking powder
-1/4 teaspoon sea salt
-4 large eggs, room temperature
-1/2 cup maple syrup
-1/3 cup coconut oil, melted
-2 tablespoons almond milk
-1 teaspoon vanilla extract
-1/2 cup raw cacao powder
-1/4 cup shredded coconut (plus extra for sprinkling on top of cupcakes at the end)

For the frosting (adapted from here)
-1/2 cup butter (1 stick)
-3 cups confectioner's sugar
-2 tablespoons almond milk
-2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees. Using coconut oil spray or something similar, spray inside of cupcake liners. I didn't spray well on some of them and the paper stuck onto the cupcake.
2. Mix together coconut flour, baking powder, salt, cacao powder and shredded coconut.
3. Add the eggs, maple syrup, coconut oil, almond milk, and vanilla.
4. Mix until well combined. Spoon into 8 cupcake liners in pan.
5. Bake for 20 minutes and then let cool on a wire rack.
For the frosting:
1. In a stand mixer, begin mixing butter on medium high.
 2. Add milk and vanilla.
3. Slowly add confectioner's sugar 1 cup at a time.
4. Mix on medium high for 5-10 minutes. I left mine for probably 5-6 and it was the perfect consistency!
5. Frost cupcakes. I used a pastry bag and piped the frosting on mine, but you can frost them however you'd like! Once frosted, sprinkle shredded coconut onto the tops. Enjoy! xx Courtney

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