Chocolate Chocolate Cupcakes w/ Vanilla Buttercream.
Adapted from Comfy Belly
I followed the recipe except for I doubled the recipe and used a little less than a cup of honey instead of maple syrup. It worked great! The cupcakes turned out moist and the texture is fabulous. New favorite for sure.
These lovelies are from the second batch I made. The best yet! I followed the recipe again subbing 2 tbsp honey for maple syrup and then added a splash of my morning espresso and they turned out even more fluffy. I was super impressed. I used this recipe below for the buttercream as I didn’t like the taste of the buttercream recipe from the above cupcakes.
6 Tbsp Butter
4 oz Powder Sugar
1/4 tsp. Vanilla
Pinch of Salt
Mix together in stand mixer with paddle attachment.
Add food coloring if you like or beet juice.
I just put the frosting into a ziplock baggie, snip the tip, and pipe it onto the cupcakes. Easy!
Tags: chocolate, Coconut flour, Cupcakes, dessert, Gluten Free, grain free, valentines day
