The title alone tells you how wonderful these cupcakes are. The first time I made them they were all eaten before the frosting ever got made. I made them a second time, with frosting, for a New Year’s Eve get together and they were a BIG hit. They really are a cross between a cupcake and fudge.
The ones I made yesterday I baked in mini muffin cups and baked for 12 minutes. I also used organic coconut sugar for the frosting so it is not white like the original recipe.
I made a few small changes to the original cupcake recipe and this is what I used.
- 6 oz salted butter (use half coconut oil for a more coconut taste) – I used all butter
- 11 oz
Panama Dark ChocolateGhirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 5 eggs
- 2 tablespoons water
- 3/4 cup
granulated sugar, slightly rounded Organic Coconut Sugar
- 2 teaspoons vanilla extract – I used my homemade
- 1 tablespoon coconut flour
- 1 tablespoon
unsweetened cocoa powderGhirardelli unsweetened cocoa powder
Here is the original recipe and instructions. These are a must try cupcake and no one would ever know they are gluten free.