Chocolate Cupcakes with Cacao Coconut Frosting Recipe

Chocolate Cupcakes with Cacao Coconut Frosting Recipe

These decadent double chocolate cupcakes are filled with antioxidant-rich cacao, naturally sweetened, and loaded with healthy fats, making them the perfect balanced dessert for your next party. Topped with a whipped cacao coconut frosting, these mini cupcakes are sure to satisfy all of your sweet cravings without the sugar crash later.

INGREDIENTS

Cupcakes:

1 cup gluten-free baking flour

¾ cup Navitas Organics Cacao Powder

½ tsp. xanthan gum

1 tsp. baking powder

¼ tsp. sea salt

¾ cup coconut palm sugar

2 eggs

1½ tsp. vanilla extract

⅔ cup plant-based milk of choice

6 Tbsp. Navitas Organics Cacao Butter, melted

2 Tbsp. honey

Chocolate Coconut Frosting:

¼ cup coconut palm sugar

2 Tbsp. Navitas Organics Cacao Butter, melted

12 oz. coconut cream, chilled

¼ cup Navitas Organics Cacao Powder

Pinch sea salt

Optional Topping:

Peppermint candy cane, crushed

DIRECTIONS

Preheat oven to 350°F and line a mini cupcake pan with liners.

Make the cupcakes: In a medium mixing bowl, combine flour, cacao powder, xanthan gum, baking powder and sea salt. Whisk well to remove any clumps and place dry ingredients to the side.

Combine sugar, eggs, vanilla extract, milk, cacao butter, and honey in a stand-mixing bowl. Mix at a medium speed until well combined. Continue mixing wet ingredients, while slowly adding dry ingredients.

Once batter is smooth, remove bowl from mixer and add one large tablespoon of batter to each mini muffin tin, filling each tin about ¾ full. Bake for 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

Make the frosting: In a small bowl, combine cacao butter and coconut sugar until whisk until sugar is fully incorporated into cacao butter.

Add all remaining frosting ingredients to a large mixing bowl and whip using a stand or hand mixer until smooth and creamy.

Scoop into a piping bag or use a butter knife to frost cupcakes, then top with crushed peppermint candy canes, if desired.

Makes 24 mini cupcakes

Submitted by Megan Faletra | The Well Essentials
star
Image of Chocolate Cupcakes with Cacao Coconut Frosting Recipe

Chocolate Cupcakes with Cacao Coconut Frosting Recipe

Megan Faletra | The Well Essentials

Servings

24 mini cupcakes

These decadent double chocolate cupcakes are filled with antioxidant-rich cacao, naturally sweetened, and loaded with healthy fats, making them the perfect balanced dessert for your next party. Topped with a whipped cacao coconut frosting, these mini cupcakes are sure to satisfy all of your sweet cravings without the sugar crash later.

Ingredients

    Cupcakes:

  • 1 cup gluten-free baking flour
  • ¾ cup Navitas Organics Cacao Powder
  • ½ tsp. xanthan gum
  • 1 tsp. baking powder
  • ¼ tsp. sea salt
  • ¾ cup coconut palm sugar
  • 2 eggs

  • 1 ½ tsp. vanilla extract

  • ⅔ cup plant-based milk of choice
  • 6 Tbsp. Navitas Organics Cacao Butter, melted
  • 2 Tbsp. honey

    • Chocolate Coconut Frosting:

  • ¼ cup coconut palm sugar
  • 2 Tbsp. Navitas Organics Cacao Butter, melted
  • 12 oz. coconut cream, chilled
  • ¼ cup Navitas Organics Cacao Powder
  • Pinch sea salt

    • Optional Topping:

  • Peppermint candy cane, crushed

View Cart (0) Checkout

Rated 5.0 stars by 1 users
Select the stars to rate this recipe.

Directions

  1. Preheat oven to 350°F and line a mini cupcake pan with liners.

Make the cupcakes:

  1. In a medium mixing bowl, combine flour, cacao powder, xanthan gum, baking powder and sea salt. Whisk well to remove any clumps and place dry ingredients to the side.
  2. Combine sugar, eggs, vanilla extract, milk, cacao butter, and honey in a stand-mixing bowl. Mix at a medium speed until well combined. Continue mixing wet ingredients, while slowly adding dry ingredients.
  3. Once batter is smooth, remove bowl from mixer and add one large tablespoon of batter to each mini muffin tin, filling each tin about ¾ full. Bake for 10-12 minutes.
  4. Remove from oven and allow to cool completely before frosting.

Make the frosting:

  1. In a small bowl, combine cacao butter and coconut sugar until whisk until sugar is fully incorporated into cacao butter.
  2. Add all remaining frosting ingredients to a large mixing bowl and whip using a stand or hand mixer until smooth and creamy.
  3. Scoop into a piping bag or use a butter knife to frost cupcakes, then top with crushed peppermint candy canes, if desired.
Servings: 24 mini cupcakes
Submitted by:

Megan Faletra | The Well Essentials