Yield: 24 mini cupcakes or 12 standard size cupcakes
Prep Time: 1 hour
3/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
3/4 cup coconut oil (melted)
6 organic eggs
3/4 cup 100% maple syrup or honey
Chocolate Ganache –
8 ounces/266 grams Unsweetened 100% baking chocolate
1/2 cup coconut oil
1/4 cup maple syrup
3/4 cup coconut milk
*Fresh organic raspberries (optional garnish)
Preheat oven to 350. Prepare a muffin pan by lining with muffin tins. We use mini cupcake molds for this recipe, but you can use standard size molds as well. Set aside.
In a medium sized bowl, mix together coconut flour, baking soda and salt. Set bowl aside.
In another bowl, whisk eggs, coconut oil, maple syrup and vanilla extract. Slowly add in dry ingredients, then using an ice cream scoop, scoop batter into prepared muffin tins.
Fill batter to nearly the top of each muffin liner, as muffins will rise quite a bit.
Bake for about 24 minutes.
Allow to cool and then add chocolate ganache and enjoy!
Chocolate Ganache Directions:
In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat, allow to cool.
Pour in maple syrup and coconut milk. Gently stir and allow to sit a room temperature until you are ready to frost your cupcakes. You can either use a knife spread frosting onto each cupcake, or pipe the frosting like pictured.
To pipe the frosting, refrigerate the ganache for about 1 hour. Remove from the fridge and allow to come back to room temperature, then beat in stand mixer until it appears whipped and airy. Fill piping bag and pipe on to cupcakes.
*Option to add a fresh raspberry on top and enjoy!