Instructions

1. Pre-heat your oven to 350 degrees and line your cupcake tin.
2. In a small bowl, melt the butter, unsweetened chocolate, and sugar-free chocolate chips using 15-second intervals in the microwave. A double boiler can also be used for this if you prefer.
3. Stir and allow to cool to room temperature.
4. Add the cooled chocolate mixture to a medium bowl and whisk in the eggs one at a time, making sure to mix well with each addition.
5. Next add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, salt, and vanilla extract.
6. Combine well and divide the batter evenly in your cupcake tin.
7. Bake for 12 to 15 minutes, until an inserted toothpick, comes out clean. While the cupcakes cool, prepare your ganache and toasted coconut.
8. Toast coconut: Using a clean, dry skillet on medium heat toast the coconut. Stir occasionally until mostly golden brown. Set aside.
9. Chocolate ganache: In a microwave-safe bowl (or a double boiler) melt the sugar-free chocolate chips. Then stir in the heavy cream and butter until smooth. Add an additional teaspoon of heavy cream if the ganache is too thick.
10. Once the cupcakes have fully cooled, frost lightly using the ganache and the top with the toasted unsweetened coconut.
11. Store leftovers in the refrigerator for up to 5 days. Allow the cupcakes to come to room temperature for the best flavor.
12. You can freeze these for up to 3 weeks but without the chocolate ganache and toasted coconut.