Gluten-free Chocolate Coconut Cupcakes

The Bulletproof Diet works because it’s flexible. It’s designed so that foods exist on a spectrum of nutrient-dense all the way to kryptonite foods that you should probably avoid. But that doesn’t mean you don’t get dessert. Especially when they involve chocolate.

These decadent, grain-free cupcakes are packed with high-quality fats, cinnamon which helps to stabilize blood sugar, and of course chocolate, which is rich in polyphenols (as if you needed another reason to eat chocolate).

Whether you want to end dinner on a sweeter note or want a mid-afternoon energy boost, go make these grain-free, gluten-free cupcakes post haste!

Thanks to our friend Jordan Pie for this amazing Bulletproof recipe!

Gluten-free Chocolate Coconut Cupcakes

Makes: 20 cupcakes

Ingredients: 

Cupcakes:

• 1 cup coconut flour, sifted
• 250g grass-fed butter or ghee
• Pinch of salt
• 7 large eggs or 8 small-medium sized eggs
• 1/2 cup cacao butter
• 1/2 cup cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. paleo baking powder
• 1 tsp. apple cider vinegar
• 2 tsp. vanilla powder
• 2 tsp. cinnamon
• 1 cup of xylitol of sweetener of choice

Icing:

• 1/4 cup cacao butter
• 1/4 cocoa powder
• Pinch of salt
• 2-3 tbsp. Brain Octane Oil
• 1/3 cup coconut cream
• Xylitol or sweetener of choice

Garnish:

• Fresh berries

Instructions: 

1. Preheat the oven to 350°F (170°C). Line two trays of muffin tins with paper cups.
2. Add the cacao powder and butter to a small saucepan and heat over low to medium heat until completely melted and incorporated.
3. Add all ingredients to a food processor and blend until smooth and creamy.
4. Taste the mixture and adjust if needed; adding a touch of extra sweetener of your choice, cinnamon, vanilla, or a little more salt to enhance the chocolate flavor.
5. Spoon the mixture into the pre-prepared muffin trays evenly.
6. Place in the oven and bake for roughly 20 minutes.
7. While the cupcakes bake, add all the icing ingredients to a small saucepan and melt on a low to medium heat until completely combined.
8. Taste the icing mixture and adjust the sweetness if needed. Pour into a bowl, then place in the fridge to set.
9. When the muffins are golden brown and cooked through, remove them from the oven and let them cool.
10. Remove the chilled icing from the fridge. As an optional step, scoop the icing out and re-blend to create a lighter and fluffier icing. Spread over the tops of the cooled muffins and garnish with berries.
11. Store in the fridge.

More Recipes From Bulletproof

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Bulletproof Guacamole with Brain Octane MCT Oil

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Nutrition Facts

Serving size: One cupcake (About 54g)

Calories 183
Total fat 21.6g
Sat Fat 11g
Cholesterol 92mg
Sodium 73.5mg
Total Carb 5.7g
Dietary Fiber 3.8g
Sugars 1.4g
Protein 4g
Vitamin A 11%
Vitamin C 0%
Calcium 2%
Iron 3%

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