Grain-Free Chocolate Cupcakes With Toasted Marshmallow Topping

1. 1

   Preheat the oven to bake at 350 degrees

2. 2

   Line 3 mini muffin pans with cupcake papers

3. 3

   In a small sauce pan, melt the palm shortening. Set aside to cool slightly

4. 4

   In a small mixing bowl, sift together the coconut flour, tapioca starch, cacao powder, baking powder, and salt.

5. 5

   In a medium sized mixing bowl, beat the eggs, maple syrup, and vanilla with a hand mixer over medium-high speed.

6. 6

   Slowly add the sifted flour blend into the liquid mixture, and beat again, until the batter is smooth and slightly fluffy.

7. 7

   Pour the cooled shortening into the batter, and beat again, until the batter is smooth and fluffy.

8. 8

   Using a cookie scoop, scoop the batter into each muffin mold.

9. 9

   Bake on the middle rack of the oven for 20 minutes. Test with a toothpick to be sure the mini cupcakes are fully cooked.

10. 10

    Allow to cool before frosting.

* Per serving · 4 servings · Values may vary.

No additional tips available.