Chocolate Coconut Flour Cupcakes

I'm so excited to find another recipe using coconut flour.  I used it in my garlic cheesey biscuits, but haven't found any other recipes to use it it.  For sure I'll be trying this one soon! 

Chocolate Coconut Flour Cupcakes

Ingredients (makes 6 to 8 cupcakes)

• 1/2 cup of coconut flour
• 1/4 teaspoon of sea salt
• 1/4 teaspoon of baking soda
• 1/4 cup of cocoa powder (add more if you want them darker)
• 6 eggs
• 1/2 cup Ideal Sweetener (or Splenda)
• 1 tablespoon of vanilla
• 1/2 cup of unsalted butter, plus 1 tablespoon, melted (vegetable shortening, coconut oil, or regular oil will work as well)

1. Preheat oven to 350 degrees F.
2. Generously grease the muffin pan with oil or butter.
3. Blend all the dry ingredients together in a bowl.
4. Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients.
5. Mix until well-blended.
6. Optionally, let the batter sit for a few minutes and the coconut flour will absorb the moisture and become easier to blend.
7. Fill the muffin pan about 2/3 of the way full with batter.
8. Bake for about 20 minutes, or until a toothpick comes out clean. Cool them.
9. Enjoy! You may want to store these in the refrigerator so they last a bit longer, but you can store them covered, at room temperature as well.