Chocolate Cafe Cupcakes

These gluten-free chocolate coffee cupcakes come with a big swirl of dairy-free coconut whip on top! The perfect sweet treat to indulge in! Refined sugar-free and paleo-approved

Course Breakfast, Dessert

Cuisine American

Keyword dairy-free cupcakes, healthy cupcakes, mocha cupcakes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 219kcal

Author Monica Stevens Le

Ingredients

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:

2 cans canned coconut milk full-fat, must be refrigerated overnight - you will need only the cream that gathers on top
2 tablespoons pure maple syrup or honey
1 teaspoon vanilla extract

Instructions

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.

Notes

They are easy to freeze before you add on the whipped cream.

Nutrition