Easter Egg Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 100g coconut flour
  • 2¼ tsp baking powder
  • 250g left over chocolate (we used everything from white, milk and dark)
  • 20g cocoa powder
  • 110g coconut oil melted
  • 3 eggs
  • 100g coconut sugar
  • drizzle of melted chocolate for decoration
Instructions
  1. Line a muffin tin with cupcake cases
  2. Mix the coconut flour and baking powder together.
  3. Melt the chocolate and coconut oil together in a bowl sitting over a pan of simmering water. Then mix in the cocoa powder.
  4. Beat the eggs and sugar together.
  5. Mix the cooled melted chocolate into the beaten egg & sugar mixture then gently fold in the coconut flour until well combined.
  6. Pour the mixture into cup cake cases until ⅔ full and cook for 10 minutes then turn the temperature down to 160 for a further 5-10 minutes.
  7. It should form a lovely dark crust and when inserted with a skewer it should come out clean - careful not to burn as it can take on a dark colour very easily.
  8. Leave the cake and it will sink down in the middle to form a little nest shape.
  9. You can put little eggs inside or drizzle with more left over chocolate.
  10. I find they dry out the longer they are kept - so best eaten with in a couple of days and kept in an airtight container - or of course frozen.
  11. Can serve with cream, Greek yogurt or coconut yogurt.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=6118