Chocolate mini cupcakes (grain free, gluten free, nut free, egg free, potato free and dairy free)
Makes about 16 mini cupcakes
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 tablespoon arrowroot powder
2 tbsp ground chia seeds
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup plus 2 tbsp coconut milk
1/4 cup plus 3 tbsp maple syrup
1 tbsp apple cider vinegar
Preheat the oven to 350F. Line muffin pan with baking cups.
Mix all dry ingredients in a bowl. Add coconut milk and maple syrup and let it sit for a little bit so the chia seeds start forming their gel.
Add vinegar and scoop about a tablespoon of the batter to each cup.
Bake for 20 minutes. Let them cool before frosting. I am planning to use this honey vanilla frosting from this post and top them with a strawberry hat.