Healthy cupcakes? These coconut flour cupcakes are gluten free and dairy free topped with homemade chocolate coconut frosting!

These delicious coconut flour cupcakes are topped with dairy free chocolate frosting and sprinkled with shredded coconut.

Coconut Flour Cupcakes

• 6 Eggs
• ½ Cup Coconut Oil, Melted
• ⅔ Cup Coconut Sugar
• ½ Teaspoon Sea Salt
• 2 Teaspoons Vanilla Extract
• ½ Cup Coconut Flour
• 1 Teaspoon Baking Powder (I use this grain free baking powder)

1. Preheat oven to 350 degrees
2. Mix dry ingredients together in a mixing bowl.
3. Stir the melted coconut oil into the dry ingredients.
4. Add eggs and vanilla extract to the batter and mix until incorporated.
5. Line muffin tins with cupcake liners.
6. Pour batter into each cup, filling ¾ the way full.
7. Bake cupcakes for approximately 20 minutes or until golden on top.
8. Cool before frosting.

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Now it’s time to make the frosting…

Dairy Free Chocolate Frosting

• 1 Can Coconut Cream, Cold
• ⅔ Cup [easyazon_link keywords=”Soy Free Chocolate Chips” locale=”US” tag=”coconutmama0f-20″]Soy Free Chocolate Chips[/easyazon_link]

1. Open cold coconut cream and pour off any liquid.
2. Melt chocolate chips in a small saucepan over low heat.
3. Once melted take off the heat and mix in the coconut cream.
4. Refrigerate chocolate frosting for approximately 20 minutes or until it’s cold.
5. Use a mixer to whip the frosting up to make it fluffy and spreadable.

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