These “cupcakes” are insanely delicious, so easy to make, and you don’t need a whole whack load of ingredients.
The topping is optional, but totally worth it. I heated up my coconut flakes in a saucepan just to the point of them turning brown. I love the taste of cooked coconut, and it made them look pretty (which is obviously most important).
You can just use chocolate chips and melt them down in the microwave for the chocolate layer, but I feel like making your own is much more fun, and if you care about what goes into your mouth (like I do), you can decide what to add in/keep out. I prefer to make meals with the least amount of ingredients as possible. Makes me feel healthier.. we’ll just pretend it’s healthier anyway. 🙂
Cacao is the purest form of chocolate, which means it is raw and much less processed than Cocoa powder, and it’s one of the highest sources of antioxidants and a great source of magnesium. I really love the taste of Cacao but it’s expensive! Cocoa powder works well too! It’s cheaper, and you can buy it in bulk (Costco – the love of my life). Cocoa powder is produced similarly to Cacao except Cocoa undergoes a higher temperature of heat during processing. If you are going to use Cocoa powder, make sure you watch out for ones with added sugars, milk fats or oils. The best ones to buy are either regular Cocoa powder or Dutch-processed powder.
I used a mini cupcake tray for this recipe. This gave me a total of 24 “cupcakes”. If you are using the normal size cupcake pans, you will get a total of 12.
I hope you enjoy these babies as much as I did. I can’t get enough of ’em!