Nugget Markets Gluten-Free Dark Chocolate Cupcakes with Coconut Buttercream Icing Recipe

Ingredients

• ¾ cup coconut flour ¾ cup coconut flour ¾ cup coconut flour
• ½ cup unsweetened cocoa powder ½ cup unsweetened cocoa powder ½ cup unsweetened cocoa powder
• 1 teaspoon salt 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon baking soda 1 teaspoon baking soda 1 teaspoon baking soda
• 8 eggs 8 eggs 8 eggs
• 1 teaspoon vanilla 1 teaspoon vanilla 1 teaspoon vanilla
• 1 teaspoon chocolate extract 1 teaspoon chocolate extract 1 teaspoon chocolate extract
• 1 cup honey 1 cup honey 1 cup honey
• 1¼ cup extra virgin olive oil 1¼ cup extra virgin olive oil 1¼ cup extra virgin olive oil
• 16 ounces butter, room temperature 16 ounces butter, room temperature 16 ounces butter, room temperature
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 teaspoons coconut extract 2 teaspoons coconut extract 2 teaspoons coconut extract
• 1 teaspoon lemon juice 1 teaspoon lemon juice 1 teaspoon lemon juice
• 4 cups powdered sugar 4 cups powdered sugar 4 cups powdered sugar
• 2 tablespoons coconut, toasted 2 tablespoons coconut, toasted 2 tablespoons coconut, toasted