For the cupcakes
- 1 egg – vegan option sub 1 chia/flax egg or your favourite egg replacement
- 1 teaspoon of vanilla extract
- 1 tablespoon of coconut oil, melted and cooled
- 1/2 cup unsweetened vanilla almond milk
- 3/4 cup almond meal
- 2 tablespoon coconut flour
- 1/4 cup cacao powder
- 1 tablespoon of matcha green tea powder
- 1/4 cup of monk fruit sweetener (or coconut sugar)
- 1/2 sachet of Beforeyouspeak Glow Mocha
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
- A handful of dark chocolate, roughly chopped
For the dark chocolate ganache frosting
- 1/4 cup coconut (or regular) cream
- 1/2 block (1/4 cup) dark chocolate
- 1 teaspoon of Beforeyouspeak OG Coffee
- 1 teaspoon of vanilla
- 1 pinch of salt
For the cupcakes
- Preheat oven to 175°C (350°F)
- Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside.
- In a medium bowl place egg, vanilla, coconut oil and milk and whisk until well combined.
- Add almond flour, coconut flour, matcha powder, cacao, sugar, baking powder, salt and mocha glow mix and stir to combine.
- Add chocolate chips and stir until just combined.
- Spoon into prepared muffin tray and bake for 10-12 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.
- Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely.
While your cupcakes are cooling prepare the frosting
- Melt chocolate & coffee by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.
- Add vanilla, salt & stir to combine.
- Add the coconut cream to your coffee-infused chocolate and stir until well combined.
- Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.
- Spread on to your cupcakes.
Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze (un-frosted) for up to 3 months.
Recipe by Emma Swanston (@emsswanston)