Makes 12
Prep time: 15 minutes
Baking time: 15-20 minutes
Ingredients
¾ cup grapeseed oil
1 cup coconut sugar
2 eggs
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
Frosting
200g dark chocolate, finely chopped
120mL coconut cream
Method
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Line a muffin tin and preheat the oven to 180c Celsius.
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In a bowl, whisk together the wet ingredients - grapeseed oil, sugar, eggs, almond milk, yogurt and vanilla extract.
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In another bowl, combine the flour, cacao, protein powder, coconut and baking powder.
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Place the wet ingredients into the dry and fold until combined.
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Pour the batter into the muffin tin and bake for 15-20 minutes or until a skewer comes out clean.
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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 over the chocolate and leave to sit for 5 minutes.
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Vigorously whisk the mixture until smooth and silky. Allow to cool to room temperature, then place into the fridge for about half an hour.
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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.
