Let me not dilly dally too much, so you can get to whisking, whipping and baking okay? Bottom line is, I love treats. I don’t think there is anything wrong with indulging once in a while if you can control yourself or… if you can’t– let yourself live a little. No, I am not trying to set myself up to be attacked by the Clean Eating Elite out there or the Paleo Police, as we like to call them. However, I truly believe if you are going to whip up something sweet, why not create a healthier version of it? I’m not saying you should eat these kinds of treats every day, but why not bring them to a company gathering or to your parents’ house for the holidays? They are easy to freeze before you add on the whipped cream, too. Anyways…
In my mind, coffee and chocolate go hand in hand. I was a Barista at Starbucks for several years, and I was always creating some rendition of a Mocha. I loved whipping up Americanos with chocolate syrup and blending espresso with milk and chocolate as well. It was only a matter of time before I became very sick and tired of these sugar filled drinks, and I quit making myself drinks every hour. Sitting at home this morning, I began to miss the sweet memories chocolate and coffee would bring me. No need for me to get too detailed or nostalgic over here… on to the cupcakes, yes?
Chocolate Cafe Cupcakes
- 1/2 cup coconut flour plus 3 tablespoons
- 1/2 cup raw cacao powder
- 2 tablespoons ground instant coffee
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 8 large eggs whisked
- 1/2 cup coconut oil melted
- 2/3 cup honey
- 1/2 cup strong brewed coffee
- Whipped Cream
- Cream from the top of 2 cans full fat coconut milk must be refrigerated overnight
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
|Cook Time||20 minutes|
|Prep Time||15 minutes|
- Preheat the oven to 350 degrees Fahrenheit.
- In a food processor, pulse all dry ingredients together.
- In a separate bowl, mix together the wet ingredients (eggs, coconut oil, honey and coffee).
- Slowly add in the wet ingredients to the dry and combine well.
- Grease two cupcake pans with coconut oil spray or fill with cupcake liners (I still grease these just to be safe!) You should have enough batter for 16 cupcakes.
- Bake in the oven for 18-22 minutes, or until a toothpick comes out clean from the center of the cupcake.
- Set in the freezer for 30 minutes to cool while you make the whipped cream.
- To make your whipped cream, scoop off the cream that has formed in the coconut milk cans into a chilled medium sized bowl. Whisk with an electric mixer until a soft peak forms. Then, add in the vanilla extract and maple syrup or honey. Scoop the whipped cream into a piping bag.
- Pull the cupcakes out of the freezer and get to decorating... or just dip them into the bowl hehe.