Recently I made a batch of gluten-free chocolate coconut cupcakes using a recipe I spotted on the Livin Paleo blog. Don’t ask me how I got there. Frequently I find new recipes to try just by stumbling around the interwebs until I find something that looks enticing.
Oddly enough, this recipe is originally one of Elana Amsterdam‘s (you know, the Gluten Free Almond Flour Cookbook lady), so I’m surprised I hadn’t come across it before. I like coconut, I love chocolate, and (for once!) I had all the ingredients on hand.
3/4 cup coconut milk
2 tablespoons vanilla
3/4 cup honey
1/2 cup almond flour
1/2 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1 cup dark chocolate chips, divided
Mix together the eggs, coconut milk, honey, and vanilla until well combined.
In a larger bowl, stir the almond flour, coconut flour, salt, and baking soda together so the dry ingredients are thoroughly blended.
Combine the wet and dry ingredients. Mix until it’s all combined and then fold in 1/2 cup chocolate chips.
Fill muffin tin cavities until almost full. Top the cupcakes with shredded coconut and the remaining 1/2 cup of chocolate chips.
I had trouble with a few sticking, which is why I mentioned being generous with the cooking spray. I may try lining the cups next time, but I’m not sure how the recipe would do baked that way. I think too much cupcake would stick to the paper liner. Or I might try making bars as per the original recipe.
Also, the honey gives these cupcakes a delicious flavor and nice browning, but I think I may try subbing in maple syrup next time because I think they might be a slightly too sweet.
Don’t worry, I will be making this recipe again because these cupcakes were delicious! The recipe made 12, and they only lasted a few days. I have more pictures of them posted in my Gluten Free Chocolate Coconut Cakes album on Photobucket.