¾ cup grapeseed oil
1 cup coconut sugar
¼ cup almond milk
2/3 cup Greek yogurt
1 tsp vanilla extract
2/3 cup gluten-free self-raising flour
½ cup cacao powder
2 scoops True WPC80 Rich Chocolate
2/3 cup desiccated coconut
1 tsp baking powder
200g dark chocolate, finely chopped
120mL coconut cream
Line a muffin tin and preheat the oven to 180c Celsius.
In a bowl, whisk together the wet ingredients - grapeseed oil, sugar, eggs, almond milk, yogurt and vanilla extract.
In another bowl, combine the flour, cacao, protein powder, coconut and baking powder.
Place the wet ingredients into the dry and fold until combined.
Pour the batter into the muffin tin and bake for 15-20 minutes or until a skewer comes out clean.
To make the frosting, heat up the coconut cream in a saucepan over low heat until it begins to bubble. Immediately pour over the chocolate and leave to sit for 5 minutes.
Vigorously whisk the mixture until smooth and silky. Allow to cool to room temperature, then place into the fridge for about half an hour.
After the icing has been in fridge, use electric beats to whip until soft peaks form. Spoon this over the cupcakes and sprinkle with coconut.