If you love the combination of coffee and chocolate, these cupcakes are hard to beat. Soft, rich, and perfectly balanced, they deliver that deep mocha flavour, you know and love in every bite, finished with an espresso icing that takes things up a notch.
Plus, with collagen and coffee in the mix, they’re a treat that works a little harder for you.
Prep Time: Approx 60 minutes
Quantity: 12 Cupcakes
Difficulty: Easy
Ingredients
- 1 cup plain flour
- 2 sachet BYS Collagen Coffee - Mocha
- 1/4 cup chocolate chips
- 1/3 cup cacao powder
- 3/4 cup boiling water
- 1/3 cup coconut oil
- 3/4 cup coconut sugar
- 2 egg
- 1 tsp vanilla bean
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Method
- Preheat oven to 180C and line a cupcake tray with 12 patty pans.
- In a mixing bowl combine mocha sachets, cacao powder, and chocolate chips with 3/4 cup boiling water.
- Let sit until all combined.
- In a separate mixing bowl combine flour, baking powder, baking soda, vanilla bean and salt.
- Add egg, coconut sugar, and coconut oil to the boiling water mixture and whisk until combined.
- Slowly pour into dry ingredients.
- Fill patty pans until they're 1/2 to 3/4 full.
- Bake for 20 minutes.
- Let cool completely.
- Add 1 to 2 teaspoons of additional coffee powder to frosting of choice.
- Decorate and enjoy!
Recipe by: @rawbeccabites_