*Note: I made a quick cream cheese frosting for these in the food processor (2 cups powdered sugar, 8 oz cream cheese, 1/2 cup butter, 1 tsp vanilla) but you can really frost them with anything you like!
1 cup coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened (1 stick)
2/3 cup milk
3 Tablespoons sour cream
1 cup (minus 2 Tablespoons) coconut sugar (a little less than one cup total)
1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1. Preheat your oven to 350 degrees F.
2. Line a muffin tin with 12 paper baking cups.
3. Using the paddle attachment of your stand mixer on low, mix the butter, sugar, and vanilla. When they are just combined, turn the speed up and mix on medium high for 2 minutes.
4. Add in your eggs and milk and mix on low for a minute. When everything is starting to look combined, turn the speed up and mix on medium high for 2 minutes.
5. Add in all of your dry ingredients to the bowl and stir on low until everything is wet. When there are no dry spots left, turn up the speed and mix on high for 5 minutes. Stop and scrape down the sides of the bowl if you notice it is not mixing well.
6. Fill your 12 paper muffin cups almost to the top. Wet your fingers and smooth out the tops of the batter. Bake for 26 minutes.
7. After taking out of the oven, immediately remove the cupcakes from the pan to cool on a wire cooling rack. These need to COOL COMPLETELY before attempting to frost or eat them. The coconut flour is rather unstable when hot, and the cupcakes will hold together much better when they have cooled.
Makes 12 cupcakes.
Notes: These aren't the kind of cupcakes that would fool someone into thinking they are not gluten free. They have a different consistency than normal white/wheat flour cupcakes...not better or worse, just different. We think they are terrific in our house :)