Healthy Dark Chocolate Matcha Mudcakes

Ingredients

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 Collagen 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

Method

For the cupcakes

1. Preheat oven to 175°C (350°F)
2. Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside.
3. In a medium bowl place egg, vanilla, coconut oil and milk and whisk until well combined.
4. Add almond flour, coconut flour, matcha powder, cacao, sugar, baking powder, salt and mocha glow mix and stir to combine.
5. Add chocolate chips and stir until just combined.
6. 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.
7. 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

1. 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.
2. Add vanilla, salt & stir to combine.
3. Add the coconut cream to your coffee-infused chocolate and stir until well combined.
4. 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.
5. Spread on to your cupcakes.
6. Devour!

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)