GF Chocolate Cupcakes

Frosting Ingredients

Melt chocolate on medium power in the microwave or over low heat in a saucepan oon the stove.
Allow coconut milk to sit still at least overnight at room temperature (if your coconut milk does not separate at room temperature, keep it in the fridge instead). Carefully open can (or jar) and scoop the creamy top layer. Measure 2/3 cups (reserve the remainder of the coconut milk for some other use).
Combine melted chocolate and coconut cream (it’s okay if the cream is at room temperature or cold from the fridge). Blend in a Blender until completely smooth. Let cool to room temperature before frosting cupcakes (if it isn’t completely smooth when you go to frost with it, whip it quickly in a Standing Mixer or blend again in your blender).

Line a muffin pan with paper or Silicone Muffin Cup liners. Preheat oven to 350F.
Melt chocolate and coconut oil together on low power in the microwave or in a small saucepan over low heat on the stove. Let cool several minutes.
Place eggs, vanilla, and salt in a Blender. Blend briefly to beat the eggs. Add a small amount of the chocolate mixture and pulse again to temper the eggs. Then add the rest of the chocolate mixture and beat together for 30 seconds.
Add the cocoa powder, coconut flour and baking soda. Blend to combine (maybe another 30 seconds). (You could also mix the batter in a Standing Mixer, in which case, just sift the coconut flour and cocoa first.) Let the batter sit for 2-3 minutes to thicken.
Pour the batter into the prepared muffin pan (cups will be filled about ¾ full). Bake for 17-18 minutes. 6. Carefully remove from muffin pan promptly upon removing from the oven (use a knife to gently pry them out as opposed to dumping them all out). Let cool to room temperature before frosting (pipe the frosting or just spread with a knife!). Enjoy!