SERVES 12
Ingredients
2 ounces cacao nibs, chopped fine
в…“ cup cacao powder
Вѕ teaspoon instant espresso powder
Вѕ cup boiling water
Вѕ cup coconut flour
Вѕ cup palm sugar
ВЅ teaspoon salt
ВЅ teaspoon baking soda
5 tablespoons coconut oil
2 large eggs
1 teaspoon vanilla extract
2 cups chocolate frosting (recipe follows)
4 tablespoons coconut oil
4 tablespoons coconut milk
8 tablespoons cacao nibs
4 teaspoons cacao powder
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350В°F. Line a twelve-cup muffin tin with paper or foil liners.
2.В В Combine cacao nibs, cacao powder, and espresso powder in large bowl. Pour boiling water over top, cover, and let sit for 5 minutes to melt cacao nibs. Whisk the mixture until smooth, then set it aside to cool slightly. In a separate bowl, whisk flour, palm sugar, salt, and baking soda together.
3.В В Whisk oil, eggs, and vanilla into the cooled cacao nibs mixture until smooth. Whisk in flour mixture, also until smooth. Using a greased quarter-cup measure, portion batter into prepared muffin cups.
4.В В Bake cupcakes until a toothpick inserted in the center comes out with few moist crumbs attached (17 to 19 minutes), rotating pan halfway through baking. Let cupcakes cool in the pan on wire rack for 10 minutes. Remove cupcakes from pan and allow to cool completely on rack for about one hour. Using a small icing spatula, frost each cupcake with about 2ВЅ tablespoons frosting. Serve.
Chocolate Frosting
Mix all frosting ingredients and microwave until coconut oil melts (30 to 45 seconds). Whisk and refrigerate until thickened.
