Espresso Chocolate Cupcakes

032In honor of National Chocolate Cupcake Day this coming weekend, I decided to make Espresso Chocolate Cupcakes for #treatthursday this week. It’s part of the publishing cycle I have been on – Meals on Mondays and Treats on Thursdays. I figure that the meals are a great way to start the week off on the right foot and the treat posting towards the end of the week brings a bit of indulgence with the pending weekend. I like to indulge a bit on the weekend with recipes like this. Paleo treats allow me to not feel guilty about my occasional indulgences, plus they don’t come with nasty health reactions of gluten/dairy filled counterparts.

I love chocolate and I love espresso. So, it makes sense to combine these two amazing things that I love into a cupcake.

Espresso Chocolate Cupcakes

1 ½ cup almond flour
2 tbsp arrowroot powder
¼ cup cocoa powder
¼ cup coconut flour
½ cup honey
½ tsp baking powder
¼ tsp baking soda
4 tbsp coconut oil
2 eggs, room temperature
1/3 cup brewed coffee
1 tsp vanilla extract
2 tbsp coconut milk

1. Preheat oven to 350 degrees. Allow eggs to come to room temperature, about 20 minutes. Line a cupcake pan with paper liners.
2. Combine wet ingredients in a bowl. Combine the dry ingredients in a large bowl. Slowly begin to mix the wet ingredients into the large bowl with the dry.
3. Reduce the heat of the oven to 325 degrees. Fill the cupcake liners ¾ full.
4. Bake cupcakes for 15 minutes, until a toothpick in the middle comes out clean.035
5. Allow to cool before frosting.

Chocolate Buttercream Frosting
½ cup palm shortening
¼ cup honey
2 tbsp arrowroot powder
1/3 cup melted chocolate (Enjoy Life Chips or 68%+ cacao chocolate)
2 tbsp cocoa powder
½ tsp vanilla
2 tbsp brewed coffee

1. In a stand mixer or with a hand mixer, whip the shortening until fluffy.
2. Add honey and arrowroot powder. Whip again.
3. Add the additional ingredients and whip on low at first and then medium.
4. Place in refrigerator for 10 minutes. Whip again and frost cupcakes.

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