Two coconut flour cupcakes topped with chocolate frosting and shredded coconut.
Pre-heat the oven to 350°F. Melt the coconut oil and combine with remaining cupcake ingredients in a food processor or bowl, mix well.
Place batter in a muffin tin lined with cupcake liners. The cupcakes will rise a small amount, so you can fill the muffin liner about 3/4 full--almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned.
Place the coconut oil in a bowl and beat with a hand mixer. The coconut oil will soften up a bit. Add the coconut butter, vanilla and powdered coconut sugar and blend with the hand mixer until mixed.
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