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    Home » Desserts

    Chocolate Cupcakes (Coconut Flour)

    Published: Nov 10, 2011 · Updated: Aug 22, 2017 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    I love the combination of chocolate and rasperberries.  So thought to myself, let's make a chocolate cupcake, play with my new silicion icing bag and throw a raspberry on top and voila!  A yummy cupcake!  And made with coconut flour, keeping the carbs low and the cake suitable for Gluten Free diets.
    INGREDIENTS

    3 eggs

    ¼ cup coconut oil

    ½ cup coconut milk

    ½ tspn vanilla

    ¼ cup erythritol

    ¼ cup cocoa powder

    ¼ cup coconut flour

    ½ tspn baking powder

    ¼ tspn salt

    METHOD

    • Preheat the oven to 180C/350F degrees.
    • Beat the eggs well, stir in the coconut oil and coconut milk.   In a separate bowl mix the dry ingredients.
    • Stir the dry ingredients into the wet and mix well.   If the batter seems too thick add more coconut milk).  It should resemble cake/pancake batter.
    • Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
    • Remove and cool in the pan.
    • Decorate with cream and raspberries if desired.
    • Eat and enjoy!

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      Recipe Rating




    1. Sean

      January 31, 2017 at 2:37 am

      Made these yesterday - super rich and chocolately! Extra spcial with the whipped cream on top 🙂

      Reply
      • Angela Coleby

        January 31, 2017 at 8:41 am

        Glad you enjoyed them. Cupcakes are always better with whipped cream!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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