coconut flour chocolate cupcakes
From Alanna at bojongourmet.com
Makes 12 cupcakes
Ingredients
Wet ingredients
- 2 large eggs (about 100 grams out of the shells)
- ¼ cup + 2 tablespoons (78 g) avocado oil
- ¾ cup (240 g) maple syrup (preferably dark colored)
- ½ cup (115 g) well-combined full-fat canned coconut milk
- 2 tablespoons (30 g) water
- 2 teaspoons vanilla extract
Dry ingredients
- ½ cup (50 g) Dutch-process cocoa powder
- ½ cup (60 g) coconut flour
- ¼ cup (30 g) tapioca flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
Prepare things
Make the ganache and let it sit at room temperature to thicken while you make the cupcake batter (at least 30 minutes and up to 24 hours in advance).
Position a rack in the center of the oven and preheat to 350ºF.
Line a standard-sized muffin tin with paper liners.
Make the batter
In a large bowl, combine the eggs and oil. Whisk until smooth and emulsified. Whisk in the maple syrup, then the coconut milk, water, and vanilla.
Place a medium mesh strainer over the bowl (or over a separate bowl if it's easier) and sift in the cocoa powder, coconut flour, and tapioca flour with the baking powder, baking soda, and salt. Whisk the flours into the wet ingredients until very smooth. If there are some lumps in the batter, let it sit for a minute or two, then whisk again. The batter will start out very thin, but it will thicken up as the flours begin to absorb moisture.
Divide the batter between the muffin cups, filling them about two-thirds of the way.
Bake
Bake the cupcakes until the top a toothpick inserted near the center comes out with moist crumbs, 15-20 minutes.
Let the cakes cool in the pans for 15 minutes, then remove them to a wire rack and let cool completely, about 20 more minutes.
Finish
If the ganache is very loose, pour it over the tops of the cupcakes.
If the ganache is more firm, swirl it over the cupcakes.
If the ganache is firm enough, use a piping bag fitted with a large star tip and pipe it over the tops of the cupcakes.
Serve right away, or store at room temperature for up to an hour (after that, you'll want to place the cupcakes in a covered container so they stay moist).
Storage
- The cupcakes are best within 1-2 days of baking, but leftovers keep beautifully, refrigerated airtight, for up to 5 days. Or freeze leftovers for up to 1 month. Bring to room temperature before enjoying.