Parchment paper cups (absolutely no paper...these babies will stick!) or you can cut squares of parchment paper.
Food processor
Prep time: 20 minutes. Bake time 20 minutes.
Makes 20 cupcakes.
Instructions
Preheat oven to 350 degrees Fahrenheit and melt the coconut oil on the stove top.
Mix the dry ingredients in a small mixing bowl, then set aside.
Measure out wet ingredients separately, the add them one at a time into a large mixing bowl. Begin by beating eggs with hand mixer on low (100% must: you cannot make this right without the hand mixer...I've tried) then add agave, followed by the milk and vanilla, and finally the melted coconut oil. Whip on high for one minute, occasionally whipping the sides. The batter should get VERY fluffy, with lots of air whipped into it. Almost like a nice mousse. Note: If it runny at all (which may be because your coconut flour isn't high quality), whip in another teaspoon of cocoa powder, followed by a tablespoon of coconut flour.
Spoon into parchment paper cups about ¾ full. Bake for 20 minutes and then remove and cool for 30-45 minutes before applying frosting.
Instructions for Vegan Grasshopper Frosting
Place cashews into small food processor on high for 2 minutes, or until ball starts to form. Stop processor and scrape the sides. Turn on blade again for less than a minute.
Add spinach, coconut oil, honey, and peppermint extract.
Process on high for one more minute.
Chill for at least 20 minutes prior to frosting cupcakes. Apply with a knife and smooth out. Or, you can apply in layers by working quickly with the chilled frosting and dropping spoonfuls on with a melon-ball scoop then spreading out each layer individually (three layers, each a little smaller than the last).
Recipe by our grain-free life at https://ourgrainfreelife.com/2016/05/chocolate-cupcakes-with-vegan-grasshopper-frosting/