1/4 cup chocolate chips (Enjoy Life Chocolate Chips)
1egg
2 tablespoons coconut oil, melted
1/3 cup coconut milk
1 tablespoon raw honey (add more if you like it sweeter)
fresh strawberries
For the frosting
3/4 cup chocolate chips (Enjoy Life Chocolate Chips)
6 tbs coconut milk
Instructions
In a large bowl mix the almond flour, cacao powder and baking soda
Melt the chocolate chips in a bowl over simmering water and let it cool for 5 minutes
Whisk in the egg, coconut oil, coconut milk and honey until smooth
Gently fold the almond flour mixture into the chocolate to form a batter
Spoon batter into prepared muffin cups, filling each to the top. I used a silicon muffin pan. but you can use any regular pan and paper liners if you wish.
Cut the tops off of 6 strawberries and insert one in each cupcake, pointy side down
Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 22 minutes
Allow muffins to cool on a wire rack before frosting
Chocolate Frosting:
Melt the chocolate chips in a double boiler and mix the coconut milk until smooth
Top each cupcake with the frosting, then place a fresh strawberries on top