Makes 12
Prep time: 10 minutes
Baking time: 15-20 minutes
Ingredients
3/4 cup grapeseed oil
1 cup coconut sugar
2 eggs
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
Frosting
200g dark chocolate, finely chopped
120ml coconut cream
Method
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Line a muffin tin and preheat the oven to 180 degrees Celsius.
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In a bowl, whisk together the grapeseed oil, sugar, eggs, almond milk, Greek yoghurt and vanilla extract.
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In another bowl, combine the flour, cacao powder, protein powder, desiccated coconut and baking powder.
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Place the wet mixture into the dry and fold until combined.
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Pour the batter into the muffin cups and bake for 15-20 minutes until a toothpick that is inserted comes out dry.
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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.
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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.
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Spoon this over the cupcakes then sprinkle with desiccated coconut.
