Coconut Cupcakes

Sometimes you just need a treat and that's how it is. This recipe uses whole, natural ingredients, but you need to keep in mind it's still a treat. This is not something you should eat several of, or even eat every day. Even though I'm not tracking macronutrients right now, I was still curious what the specs were on it, because it had quite a few calorie-dense ingredients. It came out at about 224 calories per cupcake. So, proceed with caution. I also recommend making these on a night you make a lighter dinner.

The trick to the frosting for this recipe is refrigerating the coconut milk before opening and DO NOT SHAKE it. Also, be sure to use the full-fat can of coconut milk because that's what's going to thicken it up. These are actually less work than traditional cupcakes - even from a box. I also made a happy mistake. I used cold maple syrup, so when the melted coconut oil hit the cold syrup, it helped solidify it a little bit. The batter looks like it will not work - but I promise, it will!

Ingredients:
1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp sea salt
4 eggs
1/3 cup pure maple syrup - cold
1/3 cup coconut oil, melted
2 T. milk of choice (I used coconut - from the package, not the can)
1 1/2 tsp vanilla extract

For the frosting:
3.5 oz dark chocolate - I used Lindt half 70%, half 90%
1 can full fat coconut milk, separated - see directions - keep in refrigerator until ready to use.

Directions:
Preheat oven to 375 degrees. Line a muffin tin with 8 paper cups, and coat lightly with a cooking or oil spray.

Combine coconut flour, baking powder and sea salt in a mixing bowl, whisking to combine. Whisk eggs, maple syrup, milk, and vanilla into coconut flour. Whisking constantly, slowly drizzle melted coconut oil into batter, and continue whisking until completely blended and no lumps remain. Spoon batter evenly between the 8 cups (they will be quite full).

Put muffin tin in the oven and immediately reduce temperature to 350 degrees. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer cupcakes to a cooling rack and let cool completely.

While muffins are cooling, prepare the frosting. Break chocolate into pieces. Microwave in 20 second intervals, stirring well between each, until chocolate is completely melted. Remove can of coconut milk from the refrigerator and use a can opener to pull the top completely off (don't poke holes in the top). Use a spoon to scoop the "cream" off the top. You'll know when you get it all because the milk underneath will be considerably thinner. It will be about a third cup of cream. Stir it into the chocolate until you get a thick and creamy frosting. Let stand until cupcakes are completely cooled.

Spread frosting over each cupcake. Let stand about 5 minutes before serving. Save any leftover frosting for another recipe. (I used just over half).