Chocolate Cupcakes and Chocolate “No Butter Added” Buttercream

Ingredients: For Cupcake

6 eggs
1/2 cup of coconut flour
1/2 cup coconut oil, melted
½ Cup Maple Syrup

½ Cup Dark Chocolate Melted

1 tbs vanilla extract
1 tsp sea salt
1/4 tsp baking soda

Preheat oven to 350 degrees F.
Combine coconut flour, sea salt and baking soda in a large bowl. Stir to mix.
Crack eggs into a bowl and beat until frothy.
Slowly add coconut oil to eggs to tempur (sp?) the eggs. Again beat or whip the eggs to make them frothy, then add maple Syrup and vanilla.
Pour wet ingredients into dry ingredients in large bowl. Mix the ingredients to combine and then add in the chocolate that has been melted slowly ensuring that the eggs don’t scramble.
Pour batter into well-oiled cupcake tins or tins with liners.
Bake for 20 minutes. Remove and cool completely. For the minis just cook until they are done and you can test for doneness by simply touching with your finger the cake should be firm but spring back when you release.
You can also use this recipe for large cakes as well!


 

Chocolate “No Butter Added” Buttercream

Ingredients:

1 cup dark chocolate 73%
½ cup coconut oil, melted
2 tablespoons maple syrup
1 tablespoon vanilla extract

Directions:

Melt in Microwave chocolate by slowly heating for 30 second intervals until chocolate is completely melted.

Add to the Melted coconut oil, maple syrup, and vanilla. Mix to combine and then put bowl in freezer for 5 to 10 minutes. Let cool a little on warm stove if the mixture is completely solid. If you get a solid mass you can scoop some out into a bowl and microwave for like 3 to 5 seconds. Beat with a whisk or hand mixer until its creamy and looks like buttercream. Frost cupcakes, if mixture gets too hard to spread just follow instructions to microwave.

* Store in Fridge for extra crunchy icing and for freshness.