3/4 cup grapeseed oil
1 cup coconut sugar
1/4 cup almond milk
2/3 cup Greek yoghurt
1 tsp vanilla extract
2/3 cup gluten-free self-raising flour
1/2 cup cacao
2 scoops (60g) True WPI90 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 180 degrees Celsius.
In a bowl, whisk together the grapeseed oil, sugar, eggs, almond milk, Greek yoghurt and vanilla extract.
In another bowl, combine the flour, cacao powder, protein powder, desiccated coconut and baking powder.
Place the wet mixture into the dry and fold until combined.
Pour the batter into the muffin cups and bake for 15-20 minutes until a toothpick that is inserted comes out dry.
To make the frosting, heat up the coconut cream in a saucepan over low heat until it begins to bubble, immediately pour this over the chocolate and leave to sit for 5 minutes. Now, vigorously whisk the mixture until smooth and silky. Allow to cool to room temperature, about 5 minutes, then place into the fridge for half an hour.
Take cupcakes out of the oven and allow to cool to room temperature. Meanwhile, use an electric whisk to beat the chilled icing until fluffy and soft peaks form.
Spoon this over the cupcakes then sprinkle with desiccated coconut.