my favorite chocolate cupcakes

I love making wholesome treats and appreciating the medicinal qualities they provide. The chocolate batter in these cupcakes stimulates cardio-vascular function and the coconut cream icing relaxes muscles and lubricates joints. The best news of all: this delectable cupcake is free of gluten, refined sugar, and dairy!

Try this easy recipe and let me know what you think.

Chocolate cupcakes

For the cupcake batter, melt these ingredients over low heat in a small pot or double boiler:

• 3 ounces unsweetened chocolate

• 2 Tablespoons coconut oil

• 1 Tablespoon vanilla extract

• 4 Tablespoons unsweetened cocoa powder

• 1 ripe, mashed banana

• 4 Tablespoons coconut sugar (I like Madhava brand)

Meanwhile, in a mixing bowl, whisk together:

• 2 eggs

• 1/3 cup unsweetened almond or hemp milk

• 1/4 cup coconut flour (I like Bob's Red Mill brand)

• 1/2 teaspoon cinnamon

• pinch salt

Preheat oven to 350 degrees.

Allow melted chocolate mixture to cool for 5 minutes. Then, whisk it into the rest of the batter.

Pour into greased muffin tins. Fill each one 3/4 of the way.

Bake for 15 minutes at 350 degrees.

As cupcakes bake, make the coconut cream frosting.

COCONUT CREAM FROSTING

In a small pot, melt together:

• 1/4 cup coconut butter or, if you can find it, 'coconut manna' (I like Nutiva brand)

• 2 Tablespoons coconut oil

• 4 Tablespoons coconut sugar (I like Madhava brand)

• 1/4 cup unsweetened almond or hemp milk

When cupcakes are baked, remove them to a plate and cover each one with creamy icing before it cools. Allow cupcakes and icing to cool and harden before serving.