Instructions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Bring the water to a boil. Stir in the cocoa until melted and set aside until it comes to room temperature.

3. 3

   Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda.

4. 4

   Mix together well. If you have a sifter go ahead and sift it to get out all the clumps. You don't want to bite into your cupcake and get a clump of coconut flour. I don't have a sifter so I used my hands to de-clump the flour the best I can.

5. 5

   Beat together the butter and sugar.

6. 6

   Beat in the eggs, one at a time, then the vanilla. Scraping down the bowl as necessary.

7. 7

   Add the flour mixture and beat until incorporated. Again, you might need to scrape down the bowl.

8. 8

   Add in the cocoa mixture and beat until smooth. Batter will be thin.

9. 9

   Line a muffin tin with baking cups or spray generously with oil.

10. 10

    Fill each cup almost to the top and bake 16-20 minutes, or until a toothpick inserted in the middle of muffin comes out clean.