Keto Chocolate Espresso Cupcakes
Serves
48
servesEat 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.
