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Grain-Free Chocolate Cupcakes
The original recipe is Elena's Pantry Paleo Chocolate Cupcakes. To her recipe, I added vanilla and coffee. Also, my yield and baking time were different, too.
Frost with chocolate buttercream frosting -- delectable!
Servings 9 cupcakes
Ingredients
- 1/4 cup coconut flour
- 1/4 cup cocoa powder or cacao powder
- 4 organic or pastured eggs
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/3 cup raw honey
- 1/4 cup coconut oil
- 1 teaspoon Teeccino finely ground, or other coffee substitute like Dandy Blend (omit for GAPS)*
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Combine all ingredients in food processor and mix well.
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Line a muffin pan with paper liners.
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Fill each with 1/4 cup of cupcake mixture.
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Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
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Let cool on a rack.
Recipe Notes
*Find Dandy Blend here.