Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream & KitchenAid Giveaway!

Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream | Only Taste Matters
Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream | Only Taste Matters
Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream | Only Taste MattersTo celebrate my friend Sharon at What The Fork Food Blog’s birthday, (I won’t say which one) 25 of us gluten-free bloggers have banded together to bring you 25 great birthday recipes and one amazing raffle. I mean really, is there a better way to celebrate your birthday than to eat cake, drink alcohol and give away a KitchenAid stand mixer? If there is, I can’t think of one.
Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream | Only Taste Matters Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream | Only Taste Matters
Now for those of you who don’t know Sharon, she is obsessed with coffee. And I mean obsessed. It makes my chocolate addiction seem petty. So, I created a recipe that combines our two fetishes. And honestly, who doesn’t love coffee and chocolate.
Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream | Only Taste Matters Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream | Only Taste Matters
One lucky winner will get to choose a KitchenAid Artisan Series 5-Quart Stand Mixer in Green Apple, Ice, Aqua Sky, Cranberry, Metallic Chrome, or White.
The winner will also receive a prize package from Rodelle Vanilla (vanilla extract, almond extract, baking cocoa) and a $100 gift card to Sweetapolita.

a Rafflecopter giveaway

Paleo Chocolate Cupcakes with Mocha Frosting filled with Coffee Whipped Cream

Yields 24 cupcakes

1 hr, 5 Prep Time

25 minCook Time

1 hr, 30 Total Time

Save Recipe

Ingredients

For the cake:

Adapted from Only Taste Matters’ Spiced Chocolate Olive Oil Cake

1 1/2 cups raw cacao powder

2 teaspoons instant espresso or coffee

3 cups boiling water

4 teaspoons vanilla extract

1 cup almond flour

1 cup cassava flour

1 cup coconut flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/3 cups spanish olive oil*

2 cups maple sugar

4 large eggs

*A note on olive oil: While this cake has a distinctive Italian flavor, I do not recommend using an Italian oil. You need to use an oil that is fruity. Not being an olive oil connoisseur myself, my research led me to olive oils from Spain which apparently are fruity. The bottle claimed the oil was “best used uncooked, as heat will lessen its aromatic properties.” Perfect! This is exactly what is needed in an olive oil cake. Too strong an oil makes a really bad cake. I learned this the hard way with too many cakes ending up in the trash.

For the coffee concentrate:

3 tablespoons instant coffee

3 tablespoons boiling water

For the whipped coconut cream:

_Adapted from Tasty Yummies’+ How-to Make Whipped Coconut Cream

3 cans of full-fat organic coconut milk, refrigerated overnight

1 to 3 tablespoons honey

Beans from 1 vanilla bean or 1 tablespoon vanilla extract

For the mocha frosting:

Adapted from 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.

For the coffee whipped cream:

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

Instructions

    For the cupcakes:
  1. In a medium bowl, sift the cacao powder. Add the instant espresso or coffee and and whisk in the boiling water until all the powders are dissolved. Whisk in the vanilla extract. Set aside.
  2. In another medium bowl, whisk together the almond flour, cassava flour, coconut flour, baking soda, cinnamon and salt until thoroughly combined. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, add the sugar, olive oil and eggs and beat on medium high until thoroughly combined (about 3 minutes). Scrape down the bowl. Tip: If using a hand mixer with the whisk attachments, it may combine faster than 3 minutes. Stop mixing when it is combined.
  4. Turn the mixer down to low speed and pour in the cacao mixture. Mix until thoroughly combined. Scrape down the bowl.
  5. Gradually add the flour mixture. Mix until thoroughly combined. Scrape down the bowl and mix again until combined.
  6. Let the dough rest on the counter for 30 minutes. Tip: The flours need more time to absorb the fats than wheat flour. Resting the dough gives the flours more time to soak up the oil and for the flavors to meld.
  7. While the dough is resting, position the rack in the center of oven and preheat the oven to 325 degrees. Line 2 muffin tins with cupcake liners.
  8. Fill each liner 3/4 full. This will be about ¼ cup of the batter.
  9. Place the pans on the center rack and bake for 20 to 25 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.
  10. 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.
  11. For the coffee concentrate:
  12. 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.
  13. For the mocha frosting:
  14. Add avocado to a food processor blend until smooth.
  15. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a few times.
  16. 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.
  17. For the whipped coconut cream:
  18. 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.
  19. 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.
  20. Add the honey, coffee and vanilla.
  21. 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.
  22. To assemble:
  23. 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.
  24. Fill each cupcake ¾ full with coffee whipped cream.
  25. From each chunk of cake you removed, slice off the top and use it to cover the cream.
  26. Frost with Mocha Frosting.
  27. 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.
http://onlytastematters.com/paleo-chocolate-cupcakes-with-mocha-frosting-filled-with-coffee-whipped-cream/

For more chances to win, check out the great recipes at my fellow bloggers:

Gluten Free Coconut Cake – What The Fork Food Blog

Gluten Free Strawberry Lemonade Cupcakes – Gluten-Free Palate

Bourbon Tropical Peach Cocktail – Fearless Dining

Kir Royale Cocktails – The Heritage Cook

Gluten Free Chocolate Cupcakes – My Gluten Free Miami

Gluten Free Cookie Cake – Flippin’ Delicious

Summer Beer – Vegetarian Mamma

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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