This recipe makes sweet, chocolaty cupcakes for the candida diet. Made with rich organic cocoa and a light coconut cream icing, these desserts are decadent, grain and gluten-free, and sweetened only with stevia, so pick one up and check your guilt at the door.
*Note: Do not use low-fat coconut milk.
In a medium-sized bowl, mash the softened butter using a wooden spoon to a creamy consistency.
Scoop the coconut milk solids out of the cans and cream them into the butter. Reserve the liquid in the cans and set aside.
Then, add the liquid stevia and vanilla extract. Stir to incorporate the flavoring and sweetener. Cover the bowl with plastic wrap and place in the refrigerator to chill.
Preheat the oven to 350 degrees.
Line a cupcake pan with parchment baking cups and set aside.
In a large bowl, combine the coconut and almond flours with the cocoa powder, salt, and baking soda. Stir until thoroughly combined.
In a medium-sized bowl, whisk the eggs. Add the coconut milk, stevia, vanilla, espresso, and vinegar. Whisking constantly, slowly add the melted butter.
Add the wet ingredients to the dry ingredients and stir vigorously until they incorporate into a sticky batter. Spoon into the cupcake cups, filling each about 2/3 full. Place the cupcakes in the oven and bake for 16 minutes, rotating halfway through.
Remove the finished cupcakes from the oven and let cool to room temperature before frosting.