Gluten-Free Cocoa Coconut Cupcakes

These are light, moist, well-risen cakes with little gooey chunks of coconutty goodness throughout. You wouldn't know they were gluten free and lactose free! Try not to burn your fingers when you attempt to eat them straight from the oven.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 146 Calories

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 3 eggs
• 1 tablespoon brown sugar
• ½ cup brown sugar
• 2 tablespoons olive oil
• 1 teaspoon gluten-free baking powder
• 2 tablespoons lactose-free milk
• 1 cup self-rising gluten-free flour
• ½ cup dairy-free margarine
• 2 tablespoons creamed coconut, roughly chopped (such as Patak's®)

Recipe Instructions

Step 1

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease 15 muffin cups or line cups with paper liners.

Step 3

Combine flour, 1/2 cup plus 1 tablespoon brown sugar, cocoa powder, and baking powder in a large bowl. Mix in eggs, margarine, olive oil, and milk until there are no lumps and batter has a thick texture. Stir in chopped creamed coconut.

Step 4

Spoon batter into the prepared muffin cups, filling each almost to the top.