20-Minute Chocolate Cupcakes
These chocolate cupcakes are so healthy that they can be eaten guilt free – even in the middle of the night if you’re that way inclined
My latest paleo discovery is cassava flour. It's grain free and gluten free and so versatile in baking that you can substitute wheat flour gram for gram with cassava flour. So these are made with cassava flour and coconut flour and are also absolutely nut free which is great for people with nut allergies.
20-minute chocolate cupcakes recipe
ingredients:➠¹/₂ cup cassava flour
➠¹/₂ cup coconut flour (made by grinding unsweetened desiccated coconut)
➠¹/₂ cup cacao powder
➠¹/₂ teaspoon baking powder
➠¹/₄ teaspoon sea salt
➠¹/₄ teaspoon vanilla extract
➠4 tablespoons coconut sugar (or brown sugar, or dates soaked
➠¹/₂ cup coconut oil melted
➠2 tablespoons of cacao buttons (or a bar) melted
In a food processor mix, all the dry ingredients then add in the wet ingredients and pulse until well combined.
Preheat your oven to 170⁰C – and line a muffin tray with small cupcake cases (makes approximately 20 small cupcakes)
Spoon your mixture into your cupcake cases and bake for 13 to 15 minutes until the cakes are firm to the touch. allow to cool completely before storing (outside for two days and thereafter in the refrigerator for a week) or frosting.