High Fructose Corn Syrup Free Paleo Almond Flour Chocolate Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
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Learn more →Ingredients
12 servings
For the cupcakes
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ¾ cup coconut sugar
- 3 large eggs
- ½ cup coconut oil, melted and cooled
- ¼ cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
For the frosting
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- ¼ cup unsweetened cocoa powder
- 3 tbsp maple syrup
- ½ tsp pure vanilla extract
Instructions
- 1
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk for the frosting in the refrigerator upside down so the cream separates and rises.
- 2
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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