Chocolate Coconut Flour Cupcakes
Description
The recipe won’t take much time. The cupcakes turn out very tender, so make sure you cool them completely, and before removing them from stiff muffin cups it’s best to run a knife blade around the edge between the cupcake and the tin. Instead of chocolate chips you can use chopped chocolate, chocolate shavings, or chopped nuts. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients you need for coconut flour chocolate cupcakes. Wash and dry the eggs, and preheat the oven to 180°C.
- 2
Step 2
Mix wheat flour, cocoa powder, and baking powder; sift through a fine sieve.
- 3
Step 3
Add coconut flour to the dough mixture and stir to combine.
- 4
Step 4
Crack the eggs into a bowl and add a pinch of salt.
- 5
Step 5
Add the sugar to the eggs and beat with a mixer until the mixture is light and fluffy.
- 6
Step 6
Place the sour cream in the bowl with the egg mixture.
- 7
Step 7
Pour the melted butter into the bowl.
- 8
Step 8
Mix everything gently at the lowest speed until smooth and uniform.
- 9
Step 9
Add the chocolate flour to the egg mixture and mix thoroughly with a spatula until you get a thick batter about the consistency of thick sour cream.
- 10
Step 10
Add chocolate chips to the dough and mix.
- 11
Step 11
Divide the batter among cupcake liners or molds, filling each about three quarters of the way up, and smooth the tops. If you like, sprinkle shredded coconut on top.
- 12
Step 12
Place the baking sheet with the chocolate cupcakes in a hot oven and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Remove the finished chocolate coconut-flour cupcakes and let them cool completely in the molds.
- 13
Step 13
Our chocolate coconut flour cupcakes are ready.
- 14
Step 14
The baked goods are ready. Serve with tea.