Description

These chocolate tigernut flour cupcakes are made with tigernut flour and sweetened with coconut sugar. They are gluten free, dairy free, paleo and nut free.

Ingredients

Scale

1 1/2 cups tigernut flour (140g) sifted, spooned & leveled
1/3 cup cocoa powder (23g) sifted, spooned & leveled
1/3 cup tapioca starch (43g)
1/2 cup coconut sugar
1 tsp paleo baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1/3 cup avocado oil
1 1/2 tsp vanilla extract
1/3 cup water (room temp)

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Instructions

Preheat your oven to 350 degrees F. Line a muffin tin with 12 cupcake liners and set aside.
In a large mixing bowl, combine all of the dry ingredients. This includes the tigernut flour, cocoa powder, tapioca starch, coconut sugar, baking powder, baking soda and salt.
In a medium sized bowl, combine all of the wet ingredients. This includes the eggs, avocado oil, vanilla and water.
Pour the wet mixture into the dry mixture and whisk until combined.
Pour the batter into the lined muffin tin, filling each slot about half way full. (Making 12 cupcakes.)
Place the cupcakes in your preheated oven (middle rack) and bake at 350 degrees for 15-16 minutes.
Remove the cupcakes from the oven and let them cool 5 minutes in the muffin tin before removing them to a wire cooling rack.
Once the cupcakes are fully cooled, you may top them with your favorite frosting and decorations.

Notes

For best results, please measure ingredients by weight (when given). I use a small kitchen scale to do all of my baking. It's easy to use, lasts forever (I've had mine for nearly 10 years) and provides more accuracy when measuring ingredients.

Keywords: chocolate tigernut flour cupcakes, chocolate cupcake recipe, paleo chocolate cupcakes, nut free paleo cupcakes, nut free chocolate cupcakes, healthy cupcake recipe