Super Fudgy Flourless Chocolate Cupcakes
Ingredients
- 2 small beets - not pickled
- 2 eggs or flax eggs
- 1/2 cup maple syrup
- 1 tablespoon vanilla
- 2 tablespoons coconut oil
- 3/4 cup almond meal
- 4 tablespoons cacao
- 2 tablespoons coconut flour
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dark chocolate, roughly chopped or chocolate chips, to taste
Frosting
- 1/4 cup coconut cream
- 1/4 cup white chocolate chips
- 1/2 teaspoon vanilla
- Almond milk (as needed for glaze option)
- Powdered sugar (as needed for glaze option)
Preparation
Preheat oven to 180°C
Cook beets until soft, then puree them
In a bowl, mix wet ingredients: beet puree, eggs or flax eggs, maple syrup, vanilla, and coconut oil
In another bowl, mix dry ingredients: almond meal, cacao, coconut flour, cinnamon, baking powder, and baking soda
Combine wet and dry mixtures, then fold in chopped dark chocolate or chocolate chips
Spoon batter into cupcake liners and bake for 15-20 minutes or until done
For frosting, melt white chocolate chips and mix with coconut cream and vanilla to make one option, or mix almond milk with powdered sugar for a glaze alternative
Allow cupcakes to cool, then frost them
