These cupcakes are very decadent and a treat for a special occasion. If you have some leftover, store them in the fridge but gently heat them up before enjoying. It’ll make the cakes all gooey and molten again.
100g dark organic chocolate minimum 85%
3 tbs grassfed butter or coconut oil
2 large eggs
2 tbs honey or rice malt
2 drops of therapeutic grade black pepper essential oil (optional but so delicious)
pinch of salt
1 1/2 tbs tigernut flour
2 tbs raw cacao powder
Melt the chocolate with the butter or coconut oil in a bowl placed over simmering water (as always, make sure the water doesn’t actually touch the bowl to avoid burning the chocolate) and cool slightly.
Beat the eggs with honey with an electric mixer on high for 4-5 minutes (I know it seems long but this is what makes these cakes gooey) until super fluffy. Carefully fold through the melted chocolate mix and gently fold in tigernut flour and cacao. Spoon into muffin-tin holes lined with paper cups and bake for 5-7 minutes at 180 dgrees.
Best eaten when warm with a few berries and whipped coconut cream on the side. Yum!
Black Pepper Essential Oil*:
- Helps to relieve constipation, gas & diarrhea
- Increases circulation
- Helps to clear congested airways
- Assists in relieving anxiety/nervousness
Products on this site are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using essential oils.