Deadly Double Chocolate Mexican Cupcakes

These are too good to be TRUE deadly! I think everyone at the Mexican demo on Wednesday will actually die from overpowering perfect divine chocolatey pleasure.  Watch out! Chocolatey delicious decadence awaits!DEADLY

Makes 1 dozen or 30 mini cupcakes

Dark chocolate Cupcakes

3 cups peeled and chopped apples

1 cup raw agave or date paste or coconut nectar

½ cup raw coconut oil

¼ cup pure water

1 1/3 cup raw cacao powder

seeds of one vanilla bean

pinch of Himalayan sea salt

2 cups raw coconut flower

Mexican Chocolate Frosting

2 cups raw cashews, soaked 2 hours, drained/ rinsed

¾ cup + 2 Tbs raw cacao powder

¾ cup raw agave or date paste or coconut nectar

¾ cup pure water

½ cup melted raw cacao butter

2 vanilla beans

1 teaspoon cinnamon

¾ teaspoon chili powder

pinch of cayenne

pinch of Himalayan salt

Dark Chocolate Cupcakes

Place the chopped apples in your food processor fit with the S-blade and process until smooth.  Add the honey, coconut oil, and water,and process again until well combined.  Add the cacao powder, vanilla and salt, and continue to process.  Finally, add the coconut flour and process until completely combined.  Fill your cupcake liners to the top and press firmly to form their shape.  Freeze for 2 hours to firm.  Once solid, pop the cupcakes out of the liners and they are ready to be frosted.

Mexican Chocolate Frosting

Place all ingredients in a high-powered blender and blend until very smooth.  Place the frosting in the refrigerator for 2 hours to firm.  Once it has thickened, frost the cupcakes.

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