Chocolate Cupcakes

This easy recipe and combines healthy, nutrient-dense ingredients that deliver all the flavour without upsetting your blood sugar balance.

Preparation

5 minutes

Cooking Time

12 minutes

Makes

Good

Dessert

The sweetness is provided by a special type of palm sugar called Palmyra jaggery, which is low GI, low fructose, high in B vitamins and also has an alkalising effect in the body.

Cocoa powder, or even better, raw cacao powder, adds cell-protective antioxidants, as well as magnesium, calcium and iron.

These cupcakes are great for kids too – and they are nut-free, which makes them suitable for school lunchboxes.

Ingredients

30g coconut flour
20g cacao (or cocoa) powder
60g Palmyra jaggery (Sugavida)
½ tsp baking powder
Small pinch sea salt
4 large eggs
60g unsalted butter, melted
1 tsp vanilla extract

Method

Line a cupcake tin with 12 liners, and preheat the oven to 175 degrees C.
Put all the dry ingredients into a food processor (or hand mixer) and pulse to combine.
Then add the four eggs, vanilla extract and the melted butter and pulse again until combined.
Pour/spoon the mixture into the cupcake cases and bake for 12 minutes or until firm to the touch.