Coconut Chocolate Cupcakes with a moist, rich texture, have just cream of coconut and unsweetened chocolate, no sugar, no eggs, no butter.
15 oz cream of coconut
4 tablespoons sunflower oil
2 cups white flour
1 teaspoon baking powder
½ cup 100% cacao unsweetened natural chocolate
¼ cup unsweetened cocoa powder
1 tablespoon rum extract
1 tablespoon vanilla sugar
zest of a lemon
Preheat the oven 400 F. Line with paper muffin cases 12 hole muffin tray.
In a medium bowl pour the cream of coconut, add the oil and mix very well to combine.
Sift the flour, , baking powder and cocoa into a mixing bowl. Stir in the chocolate, add the coconut mixture, rum extract, vanilla sugar, lemon zest and briefly mix until just combined, but still a little lumpy.
Divide the mixture between the prepared muffin tray.
Place in the oven, turn down the temperature to 350 F and bake for 20-30 minutes, until done.
Transfer to a wire rack. Serve.