"Mom? It's me...Cricket."
If you watch Grey's Anatomy you'll know that Isobel Stevens has been through a lot. She's my favorite character, because despite all of the (somewhat unrealistic) hardships in her life, she always returns to love, happiness, and chocolate cupcakes.
In season 1, Izzy struggles to get her mother's chocolate cupcake recipe just right and finally ends up picking up the phone and reconnecting with her mom.
She also gets the missing ingredient...a tablespoon of coconut extract.
A tablespoon sounded a bit heavy-handed to me, so instead of using coconut extract at all, I used my creative license and made a treat full of coconut flour and coconut oil to reproduce the flavor. The difference between Izzy's cupcakes and mine? Mine are glutenfree and sugarfree (but substituting in sugar is easy). And I'm no expert in the paleo diet, but I think they'd even pass muster there.
I iced half of mine with the icing recipe below (which would be sufficient for the entire batch), and half with coconut butter rolled in unsweetened flaked coconut.
These are so rich and delicious. They taste light, but be warned, they are mostly fat. I'm a big believer in getting plenty of fat in your diet, but know that you probably shouldn't be eating six of these in a row. Store them in the fridge, but you can leave them out to soften before serving.
P.S. In case you didn't notice, these are just a transformation of the cake I tempted you with earlier.
Chocolate Coconut Mini Cupcakes
1/2 cup coconut flour
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup + 2 tbsp NuNaturals stevia baking blend (OR substitute regular sugar)
1/2 cup + 2 tbsp coconut oil
2 tsp vanilla extract
1/4 cup water
Preheat oven to 325 degrees.
Heat the coconut oil in the microwave until just melted (10-15 seconds if it's at room temp to start). Set aside to cool. Mix the first six wet ingredients in a mixing bowl. Stir in the eggs, oil, vanilla, and water. The batter will be very thick.
Spoon into 12 cups of a mini muffin pan, or into an 8-inch cake pan. Spread out evenly. Bake until tops are dry and a toothpick comes out clean (~20 minutes for mini muffins, 35-40 minutes for a cake pan).
Allow cupcakes to come to room temperature, then frost as desired.
Sugarfree Chocolate Icing
2 tbsp coconut oil, at room temperature
1/4 cup + 2 tbsp cocoa powder
20-25 drops liquid vanilla stevia
Combine all ingredients and stir until smooth.