Paleo Chocolate Coconut Cupcakes

By pknaub

Ingredients

• 2 tbsp melted coconut oil
• 1/4 cup honey
• 1 tsp vanilla
• 1/2 cup unsweetened almond or coconut milk
• 4 large eggs, at room temperature
• 3/8 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• Pinch salt

Details

Adapted from amomonamission.wordpress.com

Preparation

Step 1

Preheat your oven to 400. Cream together honey and coconut oil. Blend in almond/coconut milk, vanilla, then eggs. Mix in the remaining dry ingredients and pour into your lined cupcake pan. Bake for about 20 minutes, or until they pass the toothpick test. Allow to cool, and then frost.

For my frosting, I whipped together cream cheese (at room temperature) and honey with just a splash of vanilla. I did not measure how much, simply tasted my frosting at intervals to see when it reached the right level of sweetness. If you want to go totally dairy-free, coconut cream would be an easy, tasty substitute.