Gluten-free Chocolate Coffee Cupcakes
These Gluten-free Chocolate Coffee Cupcakes are super delicious and very easy to make. They are rich in flavour and full of chocolate.
Ingredients
For the muffins:
- 1 egg
- 1/2 cup coconut sugar or brown sugar (1,2 dl)
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil (0,6 dl)
- 1 cup almond flour or any other flour (2,4 dl)
- 1/4 cup buckwheat flour or any other flour (0,6 dl)
- 1 teaspoon baking powder
- 2 tablespoons instant coffee powder
- pinch of salt
- 1/2 cup almond milk
- 1/2 cup unsweetened yogurt (or more milk) if you are following the low-FODMAP diet, be sure to sure to use lactose-free yogurt
- 1 cup dark chocolate chips (125 g)
For the frosting:
- 2 cups dark chocolate chips (about 250 g)
- 1 cup coconut milk (the thick part)
- 1-2 shots espresso
Instructions
The muffins:
- Whisk the egg, coconut sugar and vanilla extract together with a mixer
- Add the melted coconut oil and whisk again
- Mix the flours, baking powder, coffee powder and salt together
- Add the dry ingredients, almond milk and yogurt to the batter and stir until combined
- Then fold in the chocolate chips
- Spoon to lined muffin tins about 3/4 full (maybe a bit more)
- Bake at 180 Celsius degrees (350 in Fahrenheit) for about 15 minutes, until a toothpick inserted into the center comes out clean
- When the muffins have cooled a little bit, transfer them to a wire rack and let cool
The frosting:
- Melt the chocolate in the microwave
- Add the coconut milk and coffee and stir until smooth
- Let set in the fridge for 1-4 hours (or until the consistency is to your liking)
- Frost the cooled muffins the way you like. You can sprinkle some shredded coconut on top