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Recipe Collection

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Chocolate Cloud Cupcakes

Chocolate Cloud Cupcakes Related:   breakfast & brunch, desserts & sweets, gluten-free, kid-friendly, low-fat, pareve, Shabbat, vegetarian

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 8 large cupcakes or 12 small cupcakes

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We love these chocolate cupcakes for special treats. They keep for about three days in a sealed container at room temperature and a few weeks in the refrigerator. I often put in about half of the recommended sweetener if I use maple syrup because it has such a robust flavor.

Ingredients

  • ¼ cup coconut flour
  • ¼ cup unsweetened cocoa
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 large eggs
  • ½ cup honey or maple syrup
  • 2 tablespoons nondairy milk

Preparation

  • Preheat the oven to 350 degrees. Prepare a cupcake pan with cupcake liners (about 8 regular or 12 mini). Add the coconut flour, cocoa, salt and baking soda to a bowl and blend well. Whisk the eggs, honey or syrup and milk together and then add the dry ingredients and mix using a handheld or stand mixer until blended well. Let the batter sit for a few minutes and mix once more. Fill each cupcake liner, and bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Recipe reprinted with permission from The Healthy Coconut Flour Cookbook by Erica Kerwien.

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