Paleo Mom Chocolate Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
◦8 oz Semi-Sweet Chocolate (or substitute approximately 2/3 cup Chocolate Chips) ◦½ cup Extra Virgin Coconut Oil ◦6 Eggs ◦¼ cup Cocoa Powder ◦2 Tbsp Coconut Flour ◦1 tsp Vanilla Extract ◦¼ tsp Salt ◦½ tsp Baking Soda
1. Line a muffin pan with paper or Silicone Muffin Cup liners. Preheat oven to 350F.
2. Melt chocolate and coconut oil together on low power in the microwave or in a small saucepan over low heat on the stove. Let cool several minutes.
3. Place eggs, vanilla, and salt in a Blender. Blend briefly to beat the eggs. Add a small amount of the chocolate mixture and pulse again to temper the eggs. Then add the rest of the chocolate mixture and beat together for 30 seconds.
4. Add the cocoa powder, coconut flour and baking soda. Blend to combine (maybe another 30 seconds). (You could also mix the batter in a Standing Mixer, in which case, just sift the coconut flour and cocoa first.) Let the batter sit for 2-3 minutes to thicken.
5. Pour the batter into the prepared muffin pan (cups will be filled about ¾ full). Bake for 17-18 minutes.
6. Carefully remove from muffin pan promptly upon removing from the oven (use a knife to gently pry them out as opposed to dumping them all out). Let cool to room temperature before frosting (pipe the frosting or just spread with a knife!). Enjoy!
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SPARKYBEAV.
2. Melt chocolate and coconut oil together on low power in the microwave or in a small saucepan over low heat on the stove. Let cool several minutes.
3. Place eggs, vanilla, and salt in a Blender. Blend briefly to beat the eggs. Add a small amount of the chocolate mixture and pulse again to temper the eggs. Then add the rest of the chocolate mixture and beat together for 30 seconds.
4. Add the cocoa powder, coconut flour and baking soda. Blend to combine (maybe another 30 seconds). (You could also mix the batter in a Standing Mixer, in which case, just sift the coconut flour and cocoa first.) Let the batter sit for 2-3 minutes to thicken.
5. Pour the batter into the prepared muffin pan (cups will be filled about ¾ full). Bake for 17-18 minutes.
6. Carefully remove from muffin pan promptly upon removing from the oven (use a knife to gently pry them out as opposed to dumping them all out). Let cool to room temperature before frosting (pipe the frosting or just spread with a knife!). Enjoy!
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SPARKYBEAV.
Nutritional Info Amount Per Serving
- Calories: 222.7
- Total Fat: 18.9 g
- Cholesterol: 94.9 mg
- Sodium: 76.8 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.6 g
- Protein: 5.1 g
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