Gluten Free Chocolate Cupcakes

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Ingredients

• 1 cup (8oz/225g) Lakanto sugar, Swerve, or coconut sugar
• 6 eggs*
• 1/4 cup (2floz/57ml) coconut milk
• 1/3 cup (2 ½ floz/71ml) coconut oil
• 2 teaspoons vanilla extract
• 1/4 teaspoon instant espresso powder, optional
• 1/2 cup (2 ½oz/71g) coconut flour
• 1/2 cup (2 oz/57g) cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Vegan Sugar Free Chocolate Frosting:

• 1 can (13oz/368g) coconut cream
• 1 1/2 cups (9oz/255g) sugar free vegan chocolate
• 1 teaspoon vanilla extract, optional
• 1/4 teaspoon instant espresso powder, optional

Instructions

1. Preheat oven to 350°F (180°C). Line a 12 cup muffin pan with paper liners.
2. In a medium bowl combine the Lakanto sugar, eggs*, coconut milk, coconut oil, vanilla and instant espresso powder, set aside.
3. In a large bowl combine the coconut flour, cocoa powder, baking soda, and salt.
4. Whisk the dry ingredients into the wet until a smooth rich batter is formed.
5. Spoon the batter into the prepared liners, filling them about 2/3 of the way full. Bake for 25 minutes until cooked or until a toothpick comes out clean when inserted into the center.
6. Remove from the oven and allow to cool fully before frosting.

Vegan Refined Sugar-Free Chocolate Frosting:

1. Melt the chocolate in the microwave or over a bain marie.
2. Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm.
3. Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable.
4. Slather generously over cooled cupcakes or pipe on top using a piping bag.
5. Cover and store in the fridge for to 3-4 days.

Recipe Notes

*The eggs in this recipe can be replaced with flax eggs