Paleo Chocolate Cupcakes

my natural family 

Cook time: 35 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup +2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/3 cup cocoa powder
• 1/2 cup  palm sugar (coconut sugar ) ( can also sub maple or honey 1/2 cup just use 2-3 tbl less of  coconut milk )
• 1 cup coconut milk (hw:that is the canned kind- use organic and make sure it does contain grain, or citric acid) 
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract (hw: use grain free or omit) 

1. Preheat your oven to 350 degrees and line 12 cupcake holders with paper liners.
2. Mix together the coconut flour, eggs, egg whites, cocoa powder, sugar, coconut milk, baking soda, and vanilla extract in a large bowl.
3. Slowly add just enough water so that the batter is slightly runny and easy to mix by hand without exerting too much effort.
4. Scoop the batter evenly into the cupcake liners. Hit the pan against the counter a few times to even the batter and knock out any air bubbles.
5. Bake for 30-35 minutes until the tops are firm to the touch.

Paleo Vanilla Cupcakes

same but vanilla 

Cook time: 30 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup plus 2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/2 cup cane sugar
• 1 cup coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda

hw: 
The frosting is not paleo (has corn or better know as confectioners sugar) so you need to find a frosting recipe or not use any. I believe I have one here under Elana's pantry label. 
Here it is : 

Elana's Paleo Chocolate Frosting (hw: I really like this one it is creamy, yummy) 

• 1 cup dark chocolate chips
• ⅓ cup coconut oil
• 1 tablespoon vanilla extract

1. In a small saucepan over very low heat, melt chocolate and coconut oil
2. Stir in vanilla extract
3. Place frosting in refrigerator for 15-30 minutes to thicken
4. Remove from refrigerator and whip frosting with a hand blender until thick and fluffy

recipe from Elana's Pantry