Mexican Hot Chocolate Cupcakes

These delicious chocolate cupcakes are made with gluten free coconut flour, but unlike many recipes that use coconut flour, the taste is not prominent. While I love coconut and appreciate the many benefits of coconut flour, it can be discouraging to have the tropical taste come through in a spice bread.

Maple syrup adds sweetness and depth of flavor and the olive oil adds richness, there is a slight kick from the cayenne pepper and chili powder and the warming backdrop of cinnamon and cocoa. Everything about these cupcakes shouts “eat me” and the good news is, you can!

1/4 cup coconut flour
1/4 cup cocoa powder
1 teaspoon baking powder (aluminum free)
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper (a generous 1/8)
1/8 teaspoon chili powder
1/4 cup maple syrup (grade b)
1/4 cup extra virgin olive oil
4 eggs
2 tablespoons brewed coffee (organic, fair trade, decaf)*
1 teaspoon vanilla
3 tablespoons mini chocolate chips (soy free)*

Preheat oven to 350 degrees. Mix dry and wet ingredients seperately, being sure to beat eggs well and then combine. Mix thoroughly! Stir in chocolate chips. Spoon evenly into 8 paper lined cupcake tins. Bake for 22 minutes until a toothpick inserted comes out clean. Delicious slightly warm!

Adapted from The Healthy Chef here!


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