These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free.


Chocolate Coconut Cupcakes
Adapted from Comfy Belly
Makes 12

Dry Ingredients

1/4 cup coconut flour
1/4 cacao powder
1/4 tsp sea salt
1/4 tsp baking soda
1 Tbs pecan meal

Wet Ingredients

1 Tbs olive oil
3 eggs, lightly beaten
1/4 cup brown rice syrup
+
1/3 cup chocolate (70%), roughly chopped

Preheat oven to 185 degrees celcius
Line a cupcake tray with patty papers
Combine the dry ingredients in a medium size bowl and use a whisk to mix together
In another bowl combine the wet ingredients and whisk together
Mix the dry ingredients into the wet ingredients and mix together with a spatula to combine
Add the chopped chocolate and mix again
Spoon a heaped tablespoon of mixture into each cupcake liner
Bake for 20mins or until a skewer when inserted comes out clean
Remove from the oven and allow to cool on a wire rack

For the Frosting

250 gm block cream cheese, softened
1 heaped Tbs of honey*
Juice of half a lemon

Beat all the ingredients together until combined and smooth
Adjust the sweetness if you wish
Transfer mixture into a piping bag with your chosen nozel and pipe away

* If the frosting seems a little soft then put it in the fridge for a little while to firm up then pipe.