These little cupcakes are the perfect way to use up all those half eaten left over Easter eggs that are driving you crazy at home.
They are chewy and delicious and almost brownie like in texture. Made with coconut flour and coconut oil so is gloriously gluten free and dairy free (you would obviously need to check the chocolate you are using).
Coconut flour has a higher protein content than regular flour, and is also naturally grain free so kinder on tummies. I have kept the sugar content to a minimum and as far as chocolate cakes go, this one is superior in the nutrient stakes.
This same recipe is available as a large cake if preferred – see previous posts
- 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
- Line a muffin tin with cupcake cases
- Mix the coconut flour and baking powder together.
- Melt the chocolate and coconut oil together in a bowl sitting over a pan of simmering water. Then mix in the cocoa powder.
- Beat the eggs and sugar together.
- Mix the cooled melted chocolate into the beaten egg & sugar mixture then gently fold in the coconut flour until well combined.
- 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.
- 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.
- Leave the cake and it will sink down in the middle to form a little nest shape.
- You can put little eggs inside or drizzle with more left over chocolate.
- 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.
- Can serve with cream, Greek yogurt or coconut yogurt.