Grain-Free Chocolate Coconut Cupcakes With Coconut Butter Frosting
Sometimes, we really need a chocolate cake, am I right, ladies?
When we’re having one of those days, we just need something fun and decadent, like these Chocolate Coconut Cupcakes with Whipped Coconut Butter Frosting.
They are also perfect for parties and potlucks if you feel like sharing. If you don’t…well, no judgment here I promise!
Grain-Free Chocolate Coconut Cupcakes with Whipped Coconut Butter Frosting
These little chocolate gems are perfect in so many ways:
- Gluten-Free and grain-free
- Lots of healthy coconut goodness
- Can be made sugar-free
- Contain cacao nibs, a great source of magnesium
- Portion control is a good thing (but not strictly enforced )
Speaking of healthy coconut goodness…
Coconut butter is also called coconut manna — a perfect name for this stuff because it is absolutely divine! It’s naturally a little sweet so you don’t have to add any sweetener to it at all if you prefer.
I do, however, recommend adding a touch of Wildly Organic’s Coconut Syrup. It has the loveliest golden, caramel-y sweetness that you just don’t find in other brands. I know this because I ran out and had to use another brand I purchased at a local store.
Thinking the Wildly Organic flavor was “standard”, I was highly disappointed at that first taste. No golden caramel flavor at all!
Whether you have a group of girlfriends coming over for coffee, a child’s birthday party, or just one of those “If I don’t get chocolate right now someone’s getting hurt” days…
These decadent Grain-Free Chocolate Coconut Cupcakes with Whipped Coconut Butter Frosting are exactly what you need! Make a big batch and freeze them so you always have some on hand.
Will you share these yummy cupcakes or keep them all to yourself?
- 3/4cup Wildly Organic Coconut Flour
- 1/2 cup Wildly Organic Almond Flour
- 1cup Wildly Organic Fermented Cacao Powder
- 1-1/2 cup Wildly Organic Finely Shredded Coconut Flakes
- 1-3/4cup Wildly Organic Coconut Sugar
- 1/4 cup Wildly Organic Fermented Cacao Nibs
- 2tablespoons Wildly Organic Fermented Cacao Nibsoptional, for garnish
- 2teaspoons baking powder
- 1-1/4teaspoons mineral salt
- 1cup Wildly Organic Cold Pressed Coconut Oil
- 6 eggs
- 2teaspoons pure vanilla extract
- A fewtablespoons Nut milk or milk of choiceif needed for consistency
Since the absorbency of coconut flour can vary, you may need to add more liquid to get a cake batter consistency. Use nut milk, milk of choice, or even water.
Gluten-Free Baking Tip: Use smaller baking dishes and you'll get a better rise when using gluten-free flours. You can't get much smaller than silicone baking cups! You can certainly use paper cupcake liners if you don't have silicone baking cups.
Silicone baking cups are great -- less waste, you can put all 24 on a large baking sheet and skip the muffin tins, and they actually release the baked goods. Paper liners tend to peel off the outer layer and hang on to it for dear life.
Why do we love grain-free baking so much? Here's why!
If piping the frosting, it's best to work in small batches and keep the frosting refrigerated while working. The coconut cream and butter warm fairly quickly from your hands if you're using a pastry bag.
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