Grain Free Thin Mint Mini Cupcakes

Ingredients

For the Cupcakes
• 1/4 cup coconut flour
• 1/4 cup organic cocoa powder
• 4 large eggs (at room temperature)
• 1/4 cup coconut oil
• 1/3 cup powdered sweetener for low carb or honey for Paleo
• 1/4 tsp baking soda
• 1 tsp lemon juice
• Pinch of Celtic sea salt
• 1/4 tsp mint extract
• 6 Tbsp chopped dark chocolate or dairy free chocolate chips (for Paleo)
For the frosting:
• 2/3 cup powdered sweetener or coconut sugar, powdered for Paleo
• 2 ripe avocado
• 1/2 cup coconut milk
• 1/4 tsp mint extract

Instructions

1. Preheat oven to 350 F
2. Combine the coconut flour, cocoa powder, sweetener (if granular), baking soda, and sea salt.
3. In a separate bowl, combine the eggs, coconut oil, and lemon juice (and honey if using).
4. Add the dry ingredients to the wet and mix to combine.
5. Line a mini muffin tin with 24 cupcake liners.
6. Fill cupcake liners evenly with the batter and bake for 13-15 minutes or until cooked through.
7. Allow to cool before topping with the icing.
8. Pipe on the frosting (directions below) onto each cupcake and serve.
For the frosting
9. Place the meat of the avocados in a blender and mix until completely smooth.
10. Add the sweetener, coconut milk, and mint extract. Mix until thoroughly incorporated.

Notes