I met Kelly from The Spunky Coconut years ago when I first started blogging. She’s always had a knack for putting together delicious food. Her recipes are simple to make and always turn out beautifully. Kelly works magic with coconut flour. If you’ve ever had a recipe that’s just coconut flour and eggs, it’s a little dense and eggy-tasting. I once asked her how she figured out how to make her coconut flour recipes so yummy, and she did it all through trial and error. She was the first person to make coconut flour baked goods rival traditional baked goods. Like I said, she works magic in the kitchen.
Coconut flour is one of my favorites these days. It’s simple to bake with, healthy and I haven’t found anyone who doesn’t love the final product.
This recipe is from Kelly’s book, The Paleo Chocolate Lover’s Cookbook. If you love chocolate, this book is a must. (So that includes just about everyone, right?) Some of my favorites are her Chocolate Chip Cookies Three Ways, Chocolate Chip Meringue Cake, Chocolate Zucchini Bread, and No-Bake Chocolate Chip “Peanut Butter” Cookies.
She also spends some time in her book educating you on how to best use the ingredients in her recipes. Some of the ingredients or applications might be new to you, so it’s smart that she spends some extra time to ensure your success and help you understand the ‘why’ behind her recipes.
You’ll love these chocolate cupcakes. They’re moist and decadent while still being packed with good-for-you ingredients. I’m confident you can serve them to anyone – gluten-free or not – and they’ll love this dessert.
Make sure to stop by and visit Kelly at The Spunky Coconut. She’s got recipes you’ll be thrilled to sink your fork into to.