If you hated me for the last post, you will love me for this one. I have been playing with how to make my GAPS legalÂ Chocolate Honey Cake more chocolatey, because I LOVE me some chocolate! Yesterday was The Farmer’s Birthday, so I had the perfect opportunity to practice and serve up these delicious chocolate cupcakes!
So here’s the recipe for my Extra Chocolatey Chocolate Cupcakes!
1/2 cup butter (or coconut oil)
4 oz unsweetened chocolate
1/4 cup cocoa powder
1/4 cup coconut milk
2 cups honey
1 tsp sea salt
1 tsp baking soda
1 TB vanilla
3/4 cups coconut flour, sifted
Melt the butter and the unsweetened chocolate in a small sauce pan. Set aside to cool.
Beat the eggs in an electric mixer. Add in the cocoa powder, coconut milk, and honey. Then add the salt, baking soda, vanilla, and coconut flour.
Add in the chocolate-butter mixture. Beat until well combined and not lumpy.
Use a ladle to scoop batter into each muffin cup. Bake for about 20 to 25 minutes, or until a toothpick comes out clean. Don’t burn! Burnt chocolate is the worst. It’s something that could have been wonderful but just isn’t.
10 oz unsweetened chocolate
1/2 cup butter
1/2 cup coconut milk
1 1/2 cups honey
1 TB vanilla
Melt the chocolate and the butter in a saucepan. Add in the other ingredients, combine with a wire whisk. Set aside and let thicken. Frost the cupcakes when they have cooled down.
This recipe was shared at Gluten Free Wednesdays