German Chocolate Cupcakes

• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar
• Coconut Pecan Filling (page 98)
• Chocolate Ganache (page 92)
• 2 tablespoons unsweetened shredded coconut

1. Preheat the oven to 350F.
2. Line 9 muffin cups with paper liners.
3. To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour.
9. To assemble the cupcakes, remove each from its liner.
10. Use a serrated knife to split each cupcake in half horizontally.
11. Spoon 1 tablespoon of Coconut Pecan Filling onto the bottom half of each cupcake.
12. Replace the tops, pressing down to distribute the filling.
13. Spread the sides of each cupcake with Chocolate Ganache, then spread the top of each cupcake with the remaining Coconut Pecan Filling.
14. Sprinkle each cupcake with shredded coconut.
15. Serve immediately.

coconut flour, cocoa, salt, baking soda, eggs, grapeseed oil, nectar, coconut pecan filling, chocolate ganache, coconut

Taken from www.epicurious.com/recipes/food/views/german-chocolate-cupcakes-379046 (may not work)