coconut cutie cupcakes + chocolate ganache

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I made a batch of these delicious coconut cupcakes this past weekend when Gracie and I were craving something sweet. These are amazingly moist, gluten free, Paleo, and healthy. No kidding! These little cuties would make a wonderful addition to your Easter table.

~ preheat oven to 350 degrees F. ~

for 6 cupcakes:

1/2 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

4 large eggs, lightly beaten

1/2 cup coconut sugar

1/3 cup organic coconut oil, melted and cooled (plus a bit more for pan)

2 Tablespoons almond milk

1 teaspoon pure vanilla extract

1 teaspoon pure coconut extract

Mix coconut flour, baking soda and salt in a large mixing bowl. Add the rest of the ingredients and mix until evenly incorporated. Pour into muffin cup tins that have been greased with coconut oil (or use a Silpat muffin pan which requires no preparation.) Bake for 20 minutes or just until a toothpick inserted into the center of a cupcake comes clean. Cool in pan for 10 minutes before removing to a rack to cool completely.

for the ganache:

4 to 5 oz. dark chocolate

1 Tablespoon coconut sugar

2 Tablespoons almond milk

Place chocolate in a microwave safe bowl and cook in 15 second increments, just until melted and smooth. Stir in coconut sugar and almond milk until smooth. Spread on completely cooled cupcakes. Sprinkle tops of cupcakes with some flaked, unsweetened coconut.



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