Coconut Chocolate Cupcakes


Coconut Chocolate Cupcakes with a moist, rich texture, have just cream of coconut and unsweetened chocolate, no sugar, no eggs, no butter.


Serves 12


15 oz cream of coconut

4 tablespoons sunflower oil

2 cups white flour

1 teaspoon baking powder

½ cup 100% cacao unsweetened natural chocolate

¼ cup unsweetened cocoa powder

1 tablespoon rum extract

1 tablespoon vanilla sugar

zest of a lemon



Preheat the oven 400 F. Line with paper muffin cases 12 hole muffin tray.

In a medium bowl pour the cream of coconut, add the oil and mix very well to combine.

Sift the flour, , baking powder and cocoa into a mixing bowl. Stir in the chocolate, add the coconut mixture, rum extract, vanilla sugar, lemon zest and briefly mix until just combined, but still a little lumpy.

Divide the mixture between the prepared muffin tray.

Place in the oven, turn down the temperature to 350 F and bake for 20-30 minutes, until done.

Transfer to a wire rack. Serve.


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