Monday, February 16, 2015

Dark Chocolate Cookie Cups With Vanilla Cream

  • 2 oz dark chocolate
  • 2 tbsp coconut oil...
  • 2 tbsp honey
  • 1 tsp vanilla
  • 1 egg
  • 3 tbsp cocoa powder
  • 2 cups almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
Vanilla Cream: 
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1 cup coconut milk


To prepare the cupcakes, preheat the oven to 350°F and lightly coat the liners with nonstick cooking spray. In a medium bowl, whisk together the cocoa powder, flour,  dark chocolate chips, baking powder, and salt. In a separate bowl, whisk together the oil, eggs, and vanilla. Stir in the honey and mixing until no large lumps remain.

Divide the batter between the prepared liners. Bake at 350° for 21 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. To prepare the frosting, add honey or agave, vanilla, and 8 teaspoons of milk to a medium bowl. Stir until smooth. If the consistency is too thick, continue stirring in the remaining milk until the desired consistency is achieved. Spread on top of the cooled cupcakes.

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