Keto Chocolate Espresso Cupcakes

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Recipe by Naomi Sherman
Serves

48

serves

Eat one…or three

Our son’s mate asked me to make his girlfriend a birthday cake recently. She dairy intolerant so it needed to be dairy free. He specifically requested a  chocolate mud-cake.

I thought I would have a play with the flavours and textures while perfecting the recipe. This recipe is perfect for cupcakes but is too moist for a full cake.

It makes about 48 small cupcakes and freezes well also.
Enjoy!

Ingredients

  • Cupcakes:
  • 250 grams of dark chocolate (check the ingredients to ensure that it has no dairy added)

  • 250 grams of coconut oil/coconut butter

  • 2 Tablespoons of strong instant espresso powder

  • 6 eggs

  • 1/2 cup of almond flour

  • 1 cup of Sukrin Gold/brown sugar

  • Salt

  • 125 grams dark chocolate
  • 125 grams dark chocolate

  • 125 grams coconut butter

Directions

  • Cupcakes
  • Pre-heat oven to 170 degrees C
  • Place the coconut oil/butter, chocolate and espresso powder in a bowl over a pot of simmering water and stir until smooth and melted.
  • Beat the eggs with a whisk attachment on your stand mixer until light and fluffy and doubled in size.
  • Add the sweetener and mix again.
  • Add the almond meal and the chocolate mixture and stir until combined.
  • Spoon into lined cupcake cases.
  • Bake for 45 minutes
  • Time to get our ganache game on!
  • Grate the chocolate and put it in a bowl.
  • Melt the coconut butter in a saucepan until it is hot.
  • Pour the melted butter over the chocolate and leave to sit for five minutes.
  • Whisk mixture until it is smooth and glossy with no lumps.
  • Chill until piping consistency.