Makes 12 cupcakes
2/3 cup coconut flour
1/2 cup cocoa powder, unsweetened
1/2 tsp baking soda
1/2 cup melted coconut oil
3/4 cup maple syrup
1/2 cup brewed coffee or espresso
Parchment paper muffin liners
Preheat oven to 350F
Combine all dry ingredients in small bowl. Mix to combine and set aside.
In mixing bowl, add eggs and whisk. Add all wet ingredients to eggs and mix well.
Slowly add dry ingredients to wet. Mix on low speed until incorporated and smooth. Batter will be thick.
Divide between tins and cook for 25 minutes or until toothpick comes out clean. Let cool and “frost” with whipped coconut milk.
Whipped coconut milk:
Place a can of full fat coconut milk in freezer for 6+ hours. Skim top layer of thick milk off top. (reserve the rest for a smoothie)
Place in chilled mixing bowl, add dash of cinnamon, 1 tsp vanilla, and 1 T honey, mix well with hand mixer until consistency of whipped cream. Yum!