Chocolate Coconut Flour Cupcakes with Espresso Buttercream (Low Carb and Gluten Free

• Vegetarian
• Gluten free

• Refrigerated

  • 1/3 cup Almond milk
  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 tbsp Cocoa powder
  • 1/3 cup Coconut flour
  • 1/4 tsp Salt
  • 1/3 cup Swerve sweetener
  • 1/4 cup Swerve sweetener, powdered
  • 1/2 tsp Vanilla extract

• Drinks

  • 1 tsp Espresso, Instant
  • 1/2 tsp Instant coffee

• Dairy

  • 7/16 cup Butter
  • 2 oz Cream cheese
  • 1/4 cup Whipping cream

• Liquids

  • 1 tbsp Water, HOT

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/4 cup butter
• 3 tbsp cocoa powder
• 1/2 tsp instant coffee granules (optional, enhances chocolate flavour)
• 1/3 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup Swerve Sweetener
• 1/4 tsp salt
• 4 eggs
• 1/2 tsp vanilla extract
• 1/3 cup almond milk
• 1 tbsp hot water
• 1 tsp instant espresso powder (or instant coffee)
• 1/4 cup whipping cream
• 3 tbsp butter, softened
• 2 oz cream cheese, softened
• 1/4 cup powdered Swerve Sweetener

Directions

• Preheat oven to 350F and line 7 muffin tins with paper liners.
• In a small saucepan, melt butter over low heat. Whisk in cocoa and instant coffee and set aside.
• In a small bowl, whisk together coconut flour, baking soda, baking powder, sweetener and salt. Be sure to break up any clumps.
• In a larger bowl, beat eggs with vanilla until frothy. Add butter/cocoa mixture to eggs and beat until combined. Add half of coconut flour mixture and beat on low for a few moments, then add almond milk and beat in thoroughly. Add remaining coconut flour mixture and beat on low, then use a rubber spatula to stir and make sure all ingredients are well combined.
• Divide batter among prepared muffin tins and bake in center of oven for 18-20 minutes. Cupcakes are done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.
• In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.
• With an electric mixer, whip cream until it forms stiff peaks. Set aside.
• In a medium bowl, beat butter, cream cheese, and sweetener together until creamy. Add coffee mixture and beat until combined. With a rubber spatula, fold in whipped cream carefully until well combined.
• Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.

Nutrition