Mini Chocolate Cupcakes (Gluten free!!)
by Emily Fowler
With lots a little siblings running around on a daily basis, it’s important to keep those little hands busy and out of trouble! So one Saturday my little sisters and I had a special time making mini cupcakes. The mix that we used was originally meant for brownies, but putting it into a cup cake pan made it much more fun for the little girls. The cup cakes are made from coconut flour instead of regular wheat flour, which makes them a yummy gluten free snack. This recipe is very easy, the only complicated part is cleaning all the little mouths that were licking the bowl! Oh, and here is a tip, instead of spooning the batter into each cupcake section, it is much easier to spoon it into a sandwich bag and cut one of the corners off the bag, then hold the bag over the top of the pan and squeeze into each cupcake paper.
½ cup minus 1 Tbs. coconut flour 3 eggs at room temperature
½ cup cocoa powder ½ cup plus 2 Tbs. honey
½ cup plus 2 Tbs. melted butter 1 tsp. vanilla extract
- Preheat the oven to 300
- Mix together all ingredients
Pour into each mini cupcake paper (make sure you have mini cupcake liners) and bake for 15-20 minutes, or until a tooth pick inserted into the center comes out clean. And be careful!! These cupcakes are tiny, and if you don’t watch them carefully, they will burn.