grain, nut, egg, and dairy free chocolate cupcakes

what? why? i know.

first off, let me tell how amazing these were. they were the most moist, chocolaty, and delicious chocolate cupcake i've ever had. it reminded me of the chocolate hostess cupcakes with the little white swirl on top... but that could just be me, i haven't had one in a LONG time. like, years. 

we had some special visitors this past weekend (my best friend and her 4 beautiful kids!!!), visitors with allergies to almost everything. and i wanted to make these extra special visitors feel extra special while they were here so i scoured the internet for recipes until i finally conjured up my own. 

if you combine all the allergies to food that her kids have to make one item it has to be grain, nut, egg, and dairy free. so i first googled egg replacer recipes, then googled cupcake recipes made with coconut flour. the inspiration for this recipe came from elana's pantry. her chocolate cupcake recipe is amazing.

i also used her vegan chocolate frosting recipe and garnished with fresh strawberries. 

here's my version:

{GRAIN, NUT, EGG, AND DAIRY FREE CHOCOLATE CUPCAKES}

1/4 cup coconut flour

1/4 cup cocoa powder

4 tbsp tapioca flour

1/4 tsp sea salt

1/2 tsp baking soda

1/4 tsp baking powder

1/2 cup water

1/4 cup + 2 tsp grape seed oil

1/2 cup agave nectar

No.1} in a medium bowl mix all dry ingredients.

No.2} in separate bowl mix all wet ingredients.

No.3} blend dry ingredients into dry ingredients thoroughly.

No.4} line cupcake pan with cupcake liners and fill 1/4 full with batter. 

No.5} bake at 375 degrees for 20-22 minutes. 

No.6} frost with vegan chocolate frosting.

go make them. they'll make you happy.

love, 

tara