Chocolate Cupcakes
Deep carob cupcakes made with tigernut flour — moist, rich and completely AIP-friendly. A proper treat for any day of the week.
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Cool completely before frosting — top with coconut whip or carob cream.
Method
- 1Preheat oven to 180°C. Line a cupcake tray with paper cases.
- 2Mix all dry ingredients in a large bowl until combined.
- 3In a separate bowl, whisk mashed banana, honey, coconut cream, water, coconut oil, ACV and vanilla.
- 4Pour wet ingredients into dry and mix until a smooth batter forms.
- 5Spoon into cupcake cases, filling about ¾ full.
- 6Bake for 18–22 minutes until a skewer comes out mostly clean.
- 7Cool completely before frosting or serving.
Baking
Bake at 180°C for 18–22 minutes.
Check at 18 minutes — a skewer inserted into the centre should come out mostly clean with just a few moist crumbs.
Notes
- These cupcakes improve in flavour after cooling — resist eating them hot.
- Frost with coconut whip, carob coconut cream, or enjoy plain.
- ACV reacts with baking soda to help them rise — don’t skip it.
- Store in an airtight container at room temperature for 2 days, or fridge for 4 days.