Birthday Chocolate Cupcakes

PREP 10 mins
COOK 25 mins
TOTAL 35 mins
Yields 6-7

INGREDIENTS :

    For the cupcakes

    • 1/2 cup dates, pitted
    • 3 eggs
    • 2 egg whites
    • 1/3 cup Gold Label Virgin Coconut Oil
    • 1/4 cup canned coconut milk
    • 1/4 cup Coconut Flour
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • pinch of salt

    For the frosting

    DIRECTIONS :

    1. Preheat oven to 350 degrees.
    2. Add dates to your food processor and mix until the dates become a large sticky ball.
    3. Place all wet ingredients in the food processor with dates: coconut oil, coconut milk, eggs and egg whites and pulse until everything in the food processor is completely liquid.
    4. Add your dry ingredients to a bowl and mix well then add your wet ingredients from the food processor to the dry ingredients bowl and mix to incorporate.
    5. Scoop cupcake ingredients into your silicone or paper lined muffin tin and bake for 22-25 minutes or until a toothpick comes out clean when you poke a cupcake. (Cupcake batter should not be super runny)
    6. While the cupcakes bake, make your frosting.
    7. Add your frosting ingredients to a bowl and place in microwave and cook for 30 seconds. Then use a spoon to mix and help not let the chocolate burn. Add back to the microwave and cook for another 30 seconds then use a spoon to mix again. Repeat until chocolate is completely melted.
    8. Place in the freezer for 5-10 minutes then use a fork to mash up the frosting and soften it up. I placed my frosting back in the microwave for 10-15 seconds just to soften in up to the right texture, but not melt the chocolate completely.
    9. Once your cupcakes are done cooking, let cool COMPLETELY.
    10. Frost your cupcakes to your liking then top with some mini Enjoy Life Chocolate Chips!
    11. Makes about 6-7 cupcakes

    by

    INGREDIENTS :

      For the cupcakes

      • 1/2 cup dates, pitted
      • 3 eggs
      • 2 egg whites
      • 1/3 cup Gold Label Virgin Coconut Oil
      • 1/4 cup canned coconut milk
      • 1/4 cup Coconut Flour
      • 1/4 cup unsweetened cocoa powder
      • 1 teaspoon cinnamon
      • 1 teaspoon vanilla extract
      • 1/2 teaspoon baking soda
      • pinch of salt

      For the frosting

      DIRECTIONS :

      1. Preheat oven to 350 degrees.
      2. Add dates to your food processor and mix until the dates become a large sticky ball.
      3. Place all wet ingredients in the food processor with dates: coconut oil, coconut milk, eggs and egg whites and pulse until everything in the food processor is completely liquid.
      4. Add your dry ingredients to a bowl and mix well then add your wet ingredients from the food processor to the dry ingredients bowl and mix to incorporate.
      5. Scoop cupcake ingredients into your silicone or paper lined muffin tin and bake for 22-25 minutes or until a toothpick comes out clean when you poke a cupcake. (Cupcake batter should not be super runny)
      6. While the cupcakes bake, make your frosting.
      7. Add your frosting ingredients to a bowl and place in microwave and cook for 30 seconds. Then use a spoon to mix and help not let the chocolate burn. Add back to the microwave and cook for another 30 seconds then use a spoon to mix again. Repeat until chocolate is completely melted.
      8. Place in the freezer for 5-10 minutes then use a fork to mash up the frosting and soften it up. I placed my frosting back in the microwave for 10-15 seconds just to soften in up to the right texture, but not melt the chocolate completely.
      9. Once your cupcakes are done cooking, let cool COMPLETELY.
      10. Frost your cupcakes to your liking then top with some mini Enjoy Life Chocolate Chips!
      11. Makes about 6-7 cupcakes

      by

      © 2012 PaleOMG. All rights reserved.

      Don't Miss A Bite!

      Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!