Healthy Dark Chocolate Matcha Mud Cakes

For the cupcakes

• 1 egg (for vegan alternative sub 1 chia/ flax egg or an egg replacement of choice).
• 1 tsp of vanilla extract
• 1 tbsp of coconut oil, melted and cooled
• 1/2 cup of unsweetened vanilla almond milk
• 3/4 cup almond meal 
• 2 tbsp coconut flour
• 1/4 cup of cacoa
• 1 tbsp of matcha green tea powder
• 1/4 cup of monk fruit sweetener (or coconut sugar)
• 1/2 teaspoon of Beforeyouspeak Collagen Coffee - Mocha
• 1 tsp baking powder
• 1/2 tsp of baking soda
• A pink 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 of dark chocolate
• 1 tsp of vanilla
• 1 pinch of salt

Method

1. Preheat the 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 espresso (if using) and stir to combine
5. Add chocolate chips and stir until just combined.
   
6. Spoon into prepared muffin tray and bake for 10-12 minutes until the tops spring back when gently pressed.
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 by your preferred method
   
2. Add vanilla & salt, stir to combine.
   
3. Add the coconut cream to your espresso 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 the frosting in the fridge or freezer for 5-10 minutes.
5. Spread on to your cupcakes
6. Devour!

Recipe and image by Beforeyouspeak Ambassador @emsswanston