Brownie Cupcakes

Treats
Written By Tara Victoria

PREP TIME
Chocolate Brownie Cupcakes

TOTAL TIME
Bake 20-22 minutes/ 5 minutes to combine ingredients

PORTIONS
9-12 depending on how big you want to make them

cupcakes-.jpg

INGREDIENTS

6 EGGS
1/3 CUP OF COCONUT OIL
1/3 CUP OF COCONUT CREAM CANNED
1 TABLESPOON OF MOLASSES
1-2 TABLESPOONS OF VANILLA
1/2 CUP OF COCONUT FLOUR
1/2 CUP OF COCONUT SUGAR, ERYTHRITOL, MONK FRUIT MIX
1/2 CUP OF DARK BAKING COCOA
1/4 CUP OF GRASS FED COLLAGEN
1.5 TEASPOONS OF BAKING POWDER

METHOD

  • Mix wet ingredients first (top 5 listed). Do not over mix, just mix to combine.

  • Incorporate the flour, sugar, baking cocoa, collagen and baking powder

  • mix until combined

  • using Mechanical scoop or spoon, fill lined muffin pans up 3/4 way

  • Bake at 325 convection (350 regular heat)

  • Bake for 20-22 minutes

  • Let cool completely before removing from pan

  • Can put icing on and they will keep for 4-7 days in the fridge. You can also freeze and put icing on after defrosting

Icing #1/ #2

  • Refrigerated Coconut cream (stick in at least 2 hours a head of time)

  • 1/4 cup of honey, Coconut sugar, keto-friendly sugar

  • 1 tablespoon of vanilla

  • Optional baking Cocoa to make it chocolate -1/4 cup (#2)

Scoop out only hardened pieces in the Coconut cream can. Whip like whip cream with beaters. Add sugar and vanilla and continue to beat until combined. Do not over whip.

Place in fridge to harden further if needed.

Tara Victoria
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