Yields 24 cupcakes
1 hr, 5 Prep Time
25 minCook Time
1 hr, 30 Total Time
Adapted from Only Taste Matter's Spiced Chocolate Olive Oil Cake
3/4 cup raw cacao powder
2 teaspoons instant espresso or coffee
3/4 cup clarified butter or ghee
1 1/2 cups boiling water
2 1/2 cups almond flour
1/2 cup arrowroot
2 1/4 cups coconut sugar
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 tablespoon vanilla extract
3 eggs, at room temperature
3 tablespoons instant coffee
3 tablespoons boiling water
Adapted from Veggie Primer's Dark Chocolate Avocado Frosting
4 med/large ripe avocados (2 ½ small avocados), peeled and pitted*
1 cup unsweetened organic cacao powder
1 cup grade B maple syrup
4 tablespoons coconut oil, melted and cooled a bit
1 teaspoon vanilla extract
4 tablespoons coffee concentrate
*Note: Use very ripe avocados. Otherwise the frosting goes from shockingly good to "good for healthy" frosting.
Adapted from Tasty Yummies’ How-to Make Whipped Coconut Cream
3 cans of full-fat organic coconut milk, refrigerated overnight
3 tablespoons honey
2 teaspoons coffee concentrate
Beans from 1 vanilla bean or 1 tablespoon vanilla extract
- In a large mixing bowl, sift the cacao powder. Add the clarified butter or ghee and instant espresso or coffee and whisk in the boiling water until all the powders are dissolved. Set aside to cool a bit.
- In a medium mixing bowl, whisk together the almond flour, arrowroot, sugar, baking soda, cinnamon and salt until thoroughly combined. Set aside.
- Add the vanilla extract and eggs to the chocolate mixture and whisk just enough to combine them.
- Whisk in the flour mixture in three parts. Whisk each of the three additions until thoroughly combined. Let the batter rest on the counter for 30 minutes. Tip: Grain-free flours need more time to absorb the fats than wheat flour. Resting the dough gives the flours more time to soak up the ghee and for the flavors to meld.
- While the batter is resting, position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with cupcake liners.
- Fill each liner 3/4 full. This will be about ¼ cup of the batter. Tip: Most standard ice cream scoops are 1/4 cup.
- Place the pans on the center rack and bake for 25 to 30 minutes, until the tops spring back when you touch them or a toothpick comes out clean of batter. Tip: Be not sure not to “over” bake these cupcakes. Cupcakes continue to bake a bit when removed from the oven so as long as the cake springs back, it does not need to be hard.
- Remove the pans from the oven and place them on cooling racks. Cool the cupcakes in the pans for 5 minutes before removing them to cool completely. Tip: Do not leave the cupcakes in the pans for more than 5 minutes. They will continue to bake and become dry.
- Dissolve the instant coffee in the boiling water and refrigerate until needed. This will give you enough for both the whipped cream and the frosting.
- Add avocado to a food processor and blend until smooth.
- Add remaining ingredients and blend again until smooth. You may need to stop and scrape down the sides a few times.
- If you are using a knife or icing spatula, you are ready to go. If using a pastry bag, chill the frosting for a least 30 minutes so it stiffens. Alternatively, you can store the frosting in fridge for a few days. Tip: This recipe yields enough frosting for 24 cupcakes frosted with a pastry bag. If you are using a knife or icing spatula, you may want to cut this recipe in half.
- Turn each can of refrigerated coconut milk upside down and open the can. There will be a white layer of coconut cream on top. Tip: I could only get Thai Kitchen brand to work but don’t really love it. For a fuller analysis, check out this post from Tasty Yummies titled How-to Make Whipped Coconut Cream.
- Scoop out just the coconut cream into a large bowl electric mixer. Leave the water in the bottom of the can. Tip: You can save the water for drinking or smoothies.
- Add the honey, coffee and vanilla.
- Using the whisk attachment, whip the coconut cream at high speed for 3 to 5 minutes until soft peaks form. Tip: Stop the mixer frequently and scrape down the sides to get the whipped cream nice and smooth.
- Cut a hole in the center of each cupcake. Save the cake you removed for step 3. For technique, view: How to Fill a Cupcake.
- Fill each cupcake ¾ full with coffee whipped cream.
- From each chunk of cake you removed, slice off the top and use it to cover the cream.
- Frost with Mocha Frosting.
- The photo below is from the Peanut Butter and Jelly Cupcakes . I thought it would be more helpful than trying to show a chocolate cupcake. The steps are identical.
For more chances to win, check out the great recipes at my fellow bloggers:
Gluten Free Coconut Cake – What The Fork Food Blog
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Kir Royale Cocktails – The Heritage Cook
Gluten Free Chocolate Cupcakes – My Gluten Free Miami
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The Best Gluten Free Cake – gfJules
Gluten Free Coconut Cream Pie Cupcakes – Good Morning Cali
10 Must Try Summer Cocktails and Mocktails – A Joyfully Mad Kitchen
Gluten Free Cookie Cake – A Mind “Full” Mom
Strawberry Lychee Panna Cotta – Brunch-n-Bites
Cucumber Moscow Mule – The Culinary Compass
Paleo Chocolate Cupcakes with Mocha Frosting – Only Taste Matters
Gluten Free Chocolate Cupcakes – Veggie Balance
Virgin Watermelon Margarita – Coffee With Us 3
Elderflower Mojito – Home & Plate
Summertime Lemon Cupcakes – For the Love of Food
Chocolate Strawberry Shortcake Stacks – Simply Healthy Family
Chocolate Peanut Butter Cake – Cookie Dough and Oven Mitt
Watermelon Mint Gin Fizz – Frugal Foodie Mama
Giant Chocolate Chip Cookie Cake – Raia’s Recipes
Tequila Sunrise Cocktail – All Roads Lead to the Kitchen
Grilled Spicy Pineapple Margarita – Lapetitechef
Gluten Free Fresh Apple Cake – My Gluten-free Kitchen
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