Still not sick of coconut flour recipes!
These muffins are seriously delicious. The texture is a little different, but not in a bad way obviously! Springy but still dense and chocolatey.
Dark chocolate chunks, with drizzled melted chocolate and topped with sprinkles–how can you go wrong? These are paleo, healthy, and super yum :)
Healthy Paleo Double Chocolate Cupcakes
adapted from Better with Cake
2 Tablespoons of cocoa powder
2 Tablespoons of coconut flour
3/4 teaspoon baking powder
1/4 teaspoon of ground cinnamon
2 eggs
2 Tablespoons of maple syrup or honey
1 teaspoon of vanilla extract
1 teaspoon of coconut oil, melted and cooled
a pinch of salt
chopped dark chocolate to be mixed into the batter and melted on top
Preheat oven to 350’F and prepare your cupcake pan with wrappers or lightly grease and set aside.
In a medium sized bowl, whisk together eggs, vanilla, maple syrup, and coconut oil until well combined.
Sift cocoa, coconut flour, baking powder, cinnamon and salt into the wet mixture and whisk until just combine.
Add chocolate chips and stir until almost combined.
Spoon batter into your prepared cupcake tray and bake for 15-20 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the center. Set aside to cool
While your cupcakes are cooling, melt remaining chocolate and drizzle over cupcakes.
One year ago: vegan mini chocolate chip mini muffins
Two years ago: homemade peanut butter chocolate chip larabars
Three years ago: nutella fudge brownies
Bianca Tang Photography 