Halloween 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
• Orange Cream Cheese Frosting (page 96)
• Gluten-free chocolate sprinkles

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 decorate, frost with Orange Cream Cheese Frosting, top with chocolate sprinkles, and serve immediate

coconut flour, cocoa, salt, baking soda, eggs, grapeseed oil, nectar, orange cream cheese frosting, chocolate sprinkles

Taken from www.epicurious.com/recipes/food/views/halloween-cupcakes-379053 (may not work)