• roughly 1/3 c chocolate chips, we used 60% cocoa
• 2 T carton coconut milk

• 1/4 c melted coconut oil
• 1 t powdered sugar

Method

For the Cupcakes

Preheat your oven to 350°F and place liners in a muffin tin.

In a mixing bowl, mash the bananas with a fork. Add the vanilla, coconut milk, coconut oil, eggs & yolks. Whisk everything to combine.

Sift the coconut flour, cocoa powder, and baking powder & soda over the mixing bowl…don’t bother dirtying any more dishes then what’s absolutely necessary. Stir to combine.

Portion out the batter into the muffin tins. Bake for approx. 20 minutes until the center of the cupcakes feel springy, not mushy.

Once the cupcakes are cool enough to handle, remove them from the muffin tin and let them chill in the refrigerator.

For the Ganache

In a small bowl, combine the chocolate and coconut milk. Microwave for about 30 seconds, until the chocolate starts to look sad and melty. Whisk well to combine.

Dunk the heads of the cupcakes into the ganache, twirling them around to get ‘em nicely coated. Eat right away or stick them in the fridge until the ganache firms up.

For the Frou-Frou White Writing Glaze

Whisk together the ingredients and shove into a pastry bag or zip-top bag that you snip the tip off of. This glaze gets pretty hard, so you need to work quickly, before it becomes impossible to squeeze out.

Last Year

We made Paleo Red Velvet Whoopie Pies