This is a variation of the Chocolate Cake recipe.
- ¾ cup coconut flour, sifted
- ½ cup dagoba cacao powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 10 eggs
- 1 cup canola oil
- ¾ cups agave nectar
- 1 tablespoon vanilla extract
In a small bowl, combine the dry ingredients. In a large bowl, blend the wet ingredients with a hand mixer. Add the dry ingredients, and continue to blend.
- 1½ cups heavy whipping cream
- 8 ounces cream cheese
- ½? cups agave syrup
- 1 tsp vanilla extract
- dash of salt
- in a large bowl, beat the whipping cream until stiff peaks form
- in a small bowl, combine the remaining ingredients and beat until smooth
- add the mixture to the large bowl, and blend gently just until everything is combined
- refrigerate while you're mixing everything else together
- 2/3 cup coconut oil
- 2/3 cup cocoa powder
- 1/4 cup agave syrup
- 1 tsp vanilla extract
Mix together all ingredients in a small bowl until smooth.
- Fill the cupcake tins to about 2/3
- Place 2 or 3 strawberry slices on the top, and push gently until submerged
- Bake for 30 minutes until a knife comes out clean
- For best results, allow the cupcakes to cool completely before applying the frosting
- Squeeze a layer of cream frosting on to the cupcakes in a spiral pattern
- Drizzle the chocolate icing over the top, and it will harden when it comes in contact with the cold cream frosting
- When you buy the jar of coconut oil, it will probably come as a solid. Open the jar and place it in a pot of water and bring it to a boil. The oil will liquefy quickly. It will remain liquid for several hours as long as the room is not super cold.
- Using only coconut oil for the chocolate icing as opposed to a mixture of coconut and canola oil will result in a sauce that hardens when it gets cold. When drizzled over the cold cream frosting it hardens nicely and adds an interesting texture to the cupcakes.
- You can make your own pastry bag to squeeze out frosting instead of buying one from the store. You won't be able to get fancy patterns, but it will work in a pinch. Just fill a ziploc bag with the frosting, squeeze out any air, then clip a small corner off the bottom.
- For best results, make the chocolate drizzle right before you use it. The coconut oil will harden if it gets cold, but can be liquefied again if microwaved for about 10 seconds.