When Suzanne (co-founder of, this amazing site) invited me over for dinner, she had these little gems a-waiting. Of course I employed every method of social media the next day to make sure I got her cupcake recipe (I mean, I'm nothing if not persistent).
So, while you can view her chocolate version on her site, she was kind enough to share her vanilla version also.
(makes one dozen)
1/3 cup mild-tasting oil (I used grapeseed oil)
3/4 cup honey
1.5 T vanilla extract
3/4 cup coconut flour
1/2 t baking soda
1.2 t salt
1. Preheat oven to 350 degrees (seriously, the mixing takes a minute). Line your muffin pan with papers.
2. In a small bowl, sift together dry ingredients and set aside.
3. In a separate large mixing bowl, blend wet ingredients until combined.
4. Gently add in dry mix until combined.
5. This batter will rise less than you may be used to, so fill just over 3/4 for each muffin paper.
6. Bake for 20-22 minutes until almost clean toothpick comes out (a little moisture is fine, and you don't want overly dry cakes).
7. Cool completely before icing (I actually refrigerated mine overnight and made the icing in the morning).
1 cup dark chocolate chips
1/2 cup hazelnut oil
1. In a glass bowl, microwave the chocolate in 25 second bursts, stirring after each set. Shouldn't take more than a few go-arounds.
2. Once the chocolate is completely melted, add in the oil until everything is evenly combined (though it might just look like oily melted chocolate. duh, it is).
3. Chill bowl in freezer for 10-15 minutes. I transferred mine to my stand-mixer bowl, and then froze that.
4. Beat the chilled mix, on high, for approximately 5 minutes - you are going for icing consistency.
5. Ice cupcakes, show self-control, then show absolutely none.