Chocolate Coconut Flour Cupcakes

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Chocolate Coconut Flour Cupcakes

Post and recipe by: Wellness by Stella

Behold the most chocolatey, moist, velvety cupcakes of all time. These cupcakes taste super decadent and are also high in protein, fiber, and antioxidants. Not to mention they are refined sugar free and flourless! (well, kind of. They are white flour-less.)

Coconut flour can be a tricky thing to bake with because it sucks up moisture like nothing I’ve ever seen before. This is a good thing to remember when reading or making recipes that use coconut flour because the liquid to dry ratio should always look way off. 

These cupcakes use an Adaptogenic Chocolate Frosting. Adaptogens are herbal remedies which help your body cope with and adapt to stress. Whether that stress is physical, chemical, emotional or biological, adaptogens have got your back. While they can’t reduce the stressor or stressful situation unfortunately…(Although I am sure mother nature is working on that ASAP) they can regulate / modulate how your body RESPONDS to that stressor. Adaptogens provide you with sustainable energy that will keep you feeling energized and balanced. In this recipe, I’ve used maca powder and cordyceps. I mean…chocolate icing that helps fight stress?! 

MACA: is a root which has been used for centuries for fertility. It helps to balance your hormones and is especially effective for women with PMS, PCOS and those going through menopause as it helps control estrogen levels in the body. It has been found to increase fertility in both men and women and helps boost energy, memory and mood! 

CORDYCEPS: are a type of mushroom which may not be adaptogenic in the classic sense of the word but are absolutely bursting with antioxidants, and full of immune-enhancing and adaptogenic qualities. Cordyceps significantly help in reducing fatigue, fighting asthma and other respiratory system issues, and are considered to be longevity-promoting due to their positive effect on the immune system

IMPORTANT: DEFINITELY line your muffin tins while making this recipe. As great as coconut flour is, it really likes to stick to things. If you don’t line the tins, you will have yourself a stage 5 clinger and a lot of mess. Just trust me, okay?

Chocolate Coconut Flour Cupcakes
These crowd-pleasing chocolatey and velvety cupcakes are a delicious gluten free dessert.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Cupcakes
  1. 4 flax eggs (4 tbsp flaxseed meal + 2/3 cup water)
  2. ¾ cup coconut flour
  3. ½ tsp baking soda
  4. Pinch sea salt or pink Himalayan salt
  5. ¼ cup raw cacao powder
  6. 1/2 cup virgin coconut oil, melted
  7. 1/3 cup maple syrup
  8. 1 ½ tsp vanilla extract
  9. 1 cup raw carob chips (or dairy free chocolate chips)
Chocolate Frosting
  1. 1 cup coconut butter
  2. ¼ cup maple syrup
  3. ¼ cup raw cacao powder
  4. 1 tsp maca powder
  5. 1 vanilla bean pod
  6. Pinch of sea salt or pink Himalayan salt
  7. Optional: 1 packet Four Sigmatic Cordyceps Hot Chocolate Mix
Toppings
  1. Rawcology Chocolate Superfood Coconut Chips
Make the cupcakes
  1. Preheat oven to 350F. Line 12 muffin tins with parchment liners and set aside.
  2. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  3. In a bowl, combine the coconut flour, baking soda, salt, and cacao powder.
  4. Add the coconut oil, the sweetener of your choice, and the vanilla extract to the flax eggs. Add the dry ingredients to the wet and mix well. Fold in the carob chips until evenly distributed. Let sit for a few minutes or until the coconut flour has absorbed most of the liquid.
  5. Scoop batter into prepared muffin trays filling each one almost to the top.
  6. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
Prepare the chocolate frosting
  1. While the cupcakes are baking, prepare the frosting.
  2. In a bowl, cream together the coconut butter and maple syrup. Add the cocoa powder, maca powder and cordyceps hot chocolate mix if using.
  3. Slice the vanilla bean down the centre lengthwise. Using the back of your knife, scrape the vanilla seeds out of the pod and add seeds from both halves to the frosting. Add the pinch of salt and whisk to combine everything together.
Decorate the cupcakes
  1. Once the cupcakes are done, allow them to cool completely before icing.
  2. Top each with a generous helping of the frosting and garnish with Chocolate Coconut Chips and/or more carob chips.
Rawcology™ https://rawcology.com/

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