Just like classic cupcakes, my Gluten Free Chocolate Cupcakes recipe is moist, rich, and delicious with a melt-in-your-mouth chocolate Vegan Refined Sugar Free Frosting frosting.
Preheat oven to 350°F (180°C). Line a 12 cup muffin pan with paper liners.
In a medium bowl combine the Lakanto sugar, eggs*, coconut milk, coconut oil, vanilla and instant espresso powder, set aside.
In a large bowl combine the coconut flour, cocoa powder, baking soda, and salt.
Whisk the dry ingredients into the wet until a smooth rich batter is formed.
Spoon the batter into the prepared liners, filling them about 2/3 of the way full. Bake for 25 minutes until cooked or until a toothpick comes out clean when inserted into the center.
Remove from the oven and allow to cool fully before frosting.
Melt the chocolate in the microwave or over a bain marie.
Whisk the coconut cream into the melted chocolate, then place in the fridge to set until firm.
Once the chocolate and coconut mixture is firm whip using a hand or stand mixer until light fluffy and spreadable.
Slather generously over cooled cupcakes or pipe on top using a piping bag.
Cover and store in the fridge for to 3-4 days.
*The eggs in this recipe can be replaced with flax eggs