Double Chocolate Black Forest Mini Cupcakes that also happen to be secretly healthy, paleo friendly and grain free. With no refined sugar or flour, they are sweetened naturally with a little maple syrup, a splash of vanilla extract and of course those sweet and juicy little cherries.
Ingredients
•2 Tablespoons of cocoa powder
•2 Tablespoons of coconut flour
•3/4 teaspoon baking powder
•1/4 teaspoon of ground cinnamon
•1 teaspoon of instant coffee granules (I use decaf)
•2 eggs
•1 Tablespoon of warm water
•2 Tablespoons of maple syrup
•1 teaspoon of vanilla extract
•1 teaspoon of coconut oil, melted and cooled
•a pinch of salt flakes
•1/4 cup cherries, seeds removed and finely shopped.
•1 Tablespoons of dark chocolate chips divided.
Instructions
►Preheat oven to 175′C (350′F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.
►In a medium size bowl whisk together eggs, vanilla, maple syrup, instant coffee, warm water and coconut oil until well combined.
►Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.
►Add 3/4 or your chocolate chips and 3/4 of your chopped cherries and stir until just combined.
►Spoon batter into your prepared cupcake tray, sprinkle with remaining chocolate chips and cherries then and bake for 10-12 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre.
►Allow your delicious little cupcakes to cool in the tray for 10 mins, then transfer to a wire rack to cool completely.
This recipe was adapted from Betterwithcake
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