Chocolate Cupcakes/Donuts Recipe
These cupcakes are butter free, gluten free, lactose free, traditional sugar free, AND YUMMY!! And this recipe can be used for either cupcakes or donuts depending on which you are in the mood for. It could probably be used for cake recipe as well, but I have not given that a try yet.
Donuts or Cupcakes:
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 eggs
- ⅛ cup maple syrup or honey – optional addition
- ⅛ cup coconut sugar
- ¼ cup pumpkin puree or apple sauce
- 1 teaspoon vanilla extract
- ¼ cup water
Glaze:
- ¼ cup warmed/soft coconut oil
- 3 tablespoons cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon sprinkle of cocoa powder
- 2 tablespoons of coconut sugar
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Grease a donut baking pan by spraying with oil – Makes 5 donuts
- Or prep a cupcake pan – Makes 6 cupcakes
- Place all the dry ingredients in a bowl and whisk to remove all lumps and to combine.
- To the dry ingredients, add the wet ingredients, and mix well to form a batter.
- Add the batter to your donut pan to make 5 donuts and spread to smooth.
- Or fill cupcake spots halfway
- Bake for approximately 30 minutes until donuts are set & pull away slightly from side of pan.
- Or bake for 20-25 minutes for cupcakes
- Let cool completely before icing.
- For glaze: warm coconut oil and beat well until very smooth, add a splash of coconut milk, a small scoop of coconut sugar, a few drops of coconut extract and vanilla extract, and a sprinkle of high protein organic cocoa powder. Beat until it is smooth. Place in the fridge to cool and thicken, stir and check every 5 minutes. If it hardens too much lightly warm it by putting the bowl in a bath of warm water.
- After the cupcakes are cooled spread the glaze over the top.
- For best results, store in the refrigerator (especially if it is warm in your house as the glaze will soften and run in warm temp)
- For serving let lightly warm so the glaze softens. And enjoy!
I found this initial recipe on 24 Carrot Kitchen‘s website and then made some changes to make it my own and to fit what I was going for. 🙂
I hope you like it as much as my husband and I did!
The Stephenson Homestead 