Chocolate Cupcakes

These cupcakes were an absolute hit at our house! I must admit. I was a little skeptical when I read through the recipe on Paleomg and it was chocolate, on top of chocolate, with chocolate. Too much chocolate?, I thought. Seriously Heather!?! TOO much chocolate!?! There is not such a thing. So I pulled out my food processor that is sadly on its last leg, (probably due to over use), and began the cupcake process.

Quick question: Do you gather all of your ingredients before you begin baking something? Or do you pull the items out of the cabinet, dumping them in one at a time as you read down the list? I’m with the second group of ‘just wing it’ bakers.

Chocolate Cupcakes

What You Need for the Cupcakes:
~ 1/2 cup pitted dates
~ 3 eggs
~ 2 egg whites
~ 1/3 cup coconut oil
~ 1/4 cup canned coconut milk
~ 1/4 cup coconut flour
~ 1/4 cup unsweetened cocoa powder
~ 1 tsp. cinnamon
~ 1 tsp. vanilla extract
~ 1/2 tsp. baking soda
~ pinch of salt

How To Make It:
Preheat your oven to 350°. Toss your dates in the food processor and process until they become a sticky ball. Then add all of your wet ingredients into the food processor with your date ball: eggs, egg whites, coconut oil, coconut milk, and vanilla. Mix until all the ingredients become liquid. In a separate bowl, mix your dry ingredients: coconut flour, cocoa powder, cinnamon, baking soda, and salt. Add your wet mix to your dry mix and make one big cupcake mix. Scoop into your lined muffin tin, (my batch made six cupcakes), and bake in the oven for about 23 minutes. Once your cupcakes are finished cooking, set aside and let them cool completely, or else you will have a runny icing mess.

What You Need for the Icing:
~ 1 cup enjoy life chocolate chips
~ 1/4 cup coconut oil
~ pinch of salt

How To Make It:
Add all of your icing ingredients to a small sauce pan and melt on the stove top on medium-low, stirring frequently to avoid burning your chocolate.

Chocolate Cupcakes 1

(Never mind the cupcake, I’ll just eat this!)

Once your chocolate has completely melted, place it in the freezer for about 10 – 15 minutes, or until you can mash it with a fork to get a spreadable consistency. Frost your cupcakes, top with chocolate chips, and lick the pot of leftover icing clean.

Chocolate Cupcakes 2

(This post was originally published on our sticks or stones blog, which is no longer in publication.)


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