Paleo Chocolate Cupcake

Directions

For the cupcake batter: 

1. Preheat your oven to 350° F and line a 12-well muffin pan with parchment liners.
2. In one mixing bowl, combine the coconut flour, tapioca flour, cacao powder, baking soda and salt, then set aside.
3. In a separate large bowl using an electric hand mixer, beat together the eggs, sugar, milk and coconut oil until very smooth. Immediately add in the dry mixture and beat well on medium speed for about 2 minutes.
4. Fill the parchment liners with batter 2/3 of the way up to make 12 cupcakes.
5. Bake in the preheated oven for 17-20 minutes or until cupcakes are set and a toothpick inserted in the center comes out clean or with a few dry crumbs.
6. Place the pan on a wire rack and let the cupcakes cool for 5-10 minutes, then remove from the pan (keeping them in the liners) to continue to cool completely on the wire rack.

For the frosting: 

1. While the cupcakes cool, prepare the frosting. If making your own powdered sugar, refer to the instructions in the notes section.
2. In a large bowl using an electric mixer, cream together the shortening and powdered sugar until smooth, then beat in the cacao powder, vanilla, and milk. Continue to beat until very smoothing creamy.
3. Once the cupcakes are cooled, frost them as desired using a piping bag or spatula. Serve soon after frosting** to store leftover cupcakes, cover and refrigerate for up to 4 days. Before serving, remove from the refrigerator to bring back to room temperature for 30 minutes. Enjoy!

Notes

*Substitutes for palm oil shortening include grass fed butter, vegan butter, or ghee.

Credit: Paleo Running Mama