They are made with coconut flour and olive oil. I have found if I use olive oil and not coconut oil when I use coconut flour I don't get that grainy texture. So from now on that is what I am going to do.
This recipe makes four cupcakes and that is the exact amount I wanted.
These Chocolate Olive Oil Cupcakes are dairy free, grain free, gluten free and super delicious.
Chocolate Olive Oil Cupcakes
2 tablespoons cocoa powder
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons olive oil
1 tablespoon coconut oil (melted)
1 tablespoon cocoa powder
1 tablespoon honey
Method for Cake
Preheat oven to 160 C.
Combine the cocoa, coconut flour, baking powder and cinnamon.
Add the eggs, honey, vanilla and olive oil.
Mix until smooth and well combined.
Spoon 4 lined cup cake tins.
Bake cupcakes for about 20 – 25 minutes.
Remove from the oven and allow to cool.
Method for Icing
Melt the coconut oil.
Mix in the cocoa powder.
Mix in the honey until all well combined.
Allow to harder then spread over muffins.
(Note: I didn't wait long enough for the icing to harder and the cupcake drank it up but it still tasted great!)