Whipping up tasty, gluten-free baked goods can be tricky, and Cake will be the first to tell you that a couple of my dessert attempts spent more time on the counter than they did in our stomachs. This recipe for beautifully rich, dense chocolate coconut cupcakes won't disappoint, and they're gluten and dairy free.
Flourless Chocolate Coconut Cupcakes
-taken from mydarlinglemonthyme.blogspot.com
Makes 8.
- 1 cup chopped dark chocolate
- 1 cup shredded coconut
- 3 large eggs
- 1/3 cup maple syrup (you can also sub agave nectar)
- pinch of fine sea salt
Chocolate Ganache Icing
- 1/2 cup chopped dark chocolate
- 1/4 cup coconut milk
- toasted shredded coconut, extra (optional) to decorate
Preheat oven to 350 degrees F. Line 8 muffin tins with paper cases.
Place the chocolate and coconut into the bowl of a food processor and pulse until finely ground (the consistency of coarse sand). Add the eggs, maple syrup and a pinch of fine sea salt. Pulse until well combined.
Using a 1/4 cup cup measure, scoop out cupcake batter into the paper cases. Bake for 20-25 mintues or until a skewer comes out clean when inserted into the center.
Leave the cupcakes in the tins to cool for at least 1 hour before icing.
To make the coconut ganache icing, place the coconut milk and chocolate into a small saucepan and melt over a very low heat, stirring as you go. Once it is melted and smooth, spread tablespoonfuls of the ganache onto the top of the cooled cupcakes and sprinkle with toasted coconut.
Happy Indulging!
