- 6 ounces cassava flour
- ½ cup coconut sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cocoa powder
- 1 egg(replace with flax egg for vegan version)
- ¼ cup coconut oil
- 1 cup warm water
- 1 can full fat coconut milk solids scooped off top, dispose of liquid
- 1 tablespoon maple syrup
- 1 tablespoon arrowroot flour
Preheat oven to 350℉.
Mix together all of the dry ingredients, until well combined.
Mix rest of cake ingredients into dry mixture, until combined. Scoop into mini cupcake tins and bake for 10 minutes, until a toothpick inserted in the center comes out clean.
Whisk together all ingredients, and set in fridge to set up.
Scoop out the center of each cupcake and pipe a bit of filling into each.
Carefully dip each cupcake top into melted chocolate, and pipe a swirl of the filling onto the top of each.
Let set up and enjoy!