Paleo Chocolate Cupcakes (gluten-free, grain-free, dairy-free)

These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! (gluten-free, grain-free, dairy-free)



Ingredients
3/4 cup + 2 1/2 tablespoons (104 grams) Dutch-process cocoa powder
2/3 cup + 2 tablespoons (80 grams) almond flour or almond meal
1 1/2 teaspoons baking powder (use paleo baking powder, if necessary)
1 teaspoon espresso powder
1/4 teaspoon salt
1/2 cup + 1 tablespoon (126 grams) coconut oil, melted
2/3 cup (213 grams) honey
1/2 cup + 2 tablespoons (160 grams) unsweetened applesauce
2 tablespoons coconut sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
for frosting: 1 or 1 1/2 batch paleo chocolate fudge frosting1
paleo decoration ideas: raspberries, strawberries, mini chocolate chips, homemade coconut sprinkles

Directions
Preheat your oven to 350 °F (175 °C) and line a muffin pan (or two) with 14 liners.
In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder and salt. Set aside.

next instruction : www.texanerin.com

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