Black Forest 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
• 1 (3-ounce) dark chocolate bar (73% cacao)
• Whipped Cream Frosting (page 93)
• Vegan Chocolate Frosting (page 92)
• 9 cherries, fresh or frozen

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 make chocolate shavings, break off a 2 by 3-inch portion of the chocolate bar.
10. Use a vegetable peeler to carve shavings by running the blade along the long side of the chocolate piece to create a thin spiral.
11. Repeat until you have 2 to 3 tablespoons of shavings.
12. To assemble the cupcakes, remove each from its liner.
13. Use a serrated knife to split the cupcakes in half horizontally.
14. Spoon 1 heaping tablespoon of the Whipped Cream Frosting onto the bottom half of each cupcake.
15. Spread the top of each cupcake with the Vegan Chocolate Frosting and replace the tops.
16. Add a large dollop (equivalent to 2 tablespoons) of Whipped Cream Frosting on top of the Vegan Chocolate Frosting.
17. Sprinkle with chocolate shavings, finish with a cherry, and serve immediately.

coconut flour, cocoa, salt, baking soda, eggs, grapeseed oil, nectar, chocolate, cream frosting, chocolate frosting, cherries

Taken from www.epicurious.com/recipes/food/views/black-forest-cupcakes-379047 (may not work)