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Chocolate Cupcakes

Chocolate Cupcakes
Prep Time
10 Minutes
Cook Time
15 minutes

4 eggs

1/2 cup Banaban coconut nectar 

1/3 cup Banaban coconut flour

1/4 cup cacao powder

1/2 tsp. baking soda

1/4 cup Banaban coconut oil, melted

1/4 cup cacao butter, melted

For topping:

1 can Banaban coconut cream, chilled in fridge overnight 

Banaban coconut nectar

1/4 cup organic jam

Banaban cacao nibs to decorate

  1. Heat oven to 170 degrees.
  2. Grease 6 x 1 muffin tray with coconut oil.
  3. Beat eggs and coconut nectar with electric beater or whisk.
  4. Add coconut flour, baking soda and cacao powder and mix well.
  5. Add melted coconut oil, cacao butter and mix.
  6. Spoon mixture into greased muffin tray.
  7. Bake for 12-15 minutes until risen and top springs back.
  8. Cool on rack for around 30 minutes.
  9. Beat the solid coconut cream with electric beaters until creamy.  Add coconut nectar to taste if you wish.
  10. Drizzle coconut cream onto top of cakes.  
  11. Drizzle with jam and serve.