1/4 cup shredded, toasted coconut for topping (optional)
Frosting
1 eight oz container cream cheese, room temperature (Kite Hillfor dairy-free)
2 tablespoonsbutter- softened, not melted (Earth Balance Spread for dairy-free)
1 cupSwerve Confectioner Sweetener
2 tablespoonwhole milk (or coconut milk)
1/2 teaspoonvanilla extract
1/2 teaspoon coconut extract (1 tsp for even more flavor)
1/8 teaspoonsalt
Instructions
Preheat oven to 350 degrees.
Lightly toast the shredded coconut and set aside.
In a large bowl, whisk together your almond flour, Swerve Confectioner’s Sweetener, cocoa powder, baking powder and baking soda until evenly combined.Add your eggs, coconut milk, vanilla extract and apple cider vinegar over top of the flour mix, but do not blend yet, set bowl aside.
In a separate, small, microwaveable bowl, add your unsweetened chocolate squares.Microwave at 30 second intervals (stirring each time) until completely melted.(Usually about 2.5-3 minutes total).
Stir olive oil into your melted chocolate.Pour melted chocolate mixture over the other ingredients and rapidly blend together with whisk or electric hand mixer until all is incorporated evenly. Use batter immediately.
Pour or spoon batter into cupcake liners about 2/3 of the way full and bake at 350 degrees for about 20-22 minutes.Place foil lightly over top at 15 minute mark.
Remove your cupcakes from the oven and let themcool completely before removing them from the cupcake tin.
Frosting:While cupcakes are cooling, go ahead and mix together the frosting. With a hand mixer, blend together your softened cream cheese and butter.
Add milk and coconut + vanilla extracts then blend again.Finally, sift in the Swerve and salt and then blend one last time.Chilling the frosting will thicken it.You can also add more Swerve for a thicker texture or more milk to thin it out.
Decorate cupcakes with frosting and coconut as desired, enjoy!
