I don’t have a witty or smart intro this time. This week, we are making some damn cupcakes. Some, damn delicious Paleo friendly Chocolate Espresso Cupcakes. Two years into my blog and I realized that we have yet to make a cupcake. That’s just unacceptable! Who here doesn’t like cupcakes? If you raised your hand, we need to look closer at your psych evals. Just kidding! Sweets are not for everyone. No judgement here.
These Chocolate Espresso Cupcakes is just the tip of the iceberg. There are so many different cupcake flavors and combinations in my head that I might just start a cupcake tab in my menu. I have never had a cupcake until I moved to the States. Sweets in Hong Kong are generally much lighter and definitely a lot less sweet. So, to say it was pretty overwhelming when I ate my first cupcake is an understatement.
With that in mind, these Chocolate Espresso Cupcakes are not very sweet since frostings are usually extremely rich. If you don’t want to splurge on a Paleo friendly frosting, or eat too much sugar, definitely opt for a batch of Paleo whipped cream or use my meringue recipe. Enough talk, let’s bake!
Chocolate Espresso Cupcakes:
Cupcakes:
½ Cup – Otto’s Cassava Flour
½ Cup – Organic Gemini Tiger Nut Flour
¼ Cup – Coffee Flour
¼ Cup – Tapioca Starch
1½ Cup – Coconut Sugar
3 Tbsp – Dutch Cocoa Powder
3 Tbsp – Instant Espresso Powder
2 Tsp – Baking Soda
Pinch – Salt
¼ Cup – GF Butter/Ghee
¼ Cup – Kasandrinos EVOO
1 Tsp – Pure Vanilla Extract
5 – Pasture Raised Large Eggs
Frosting:
1 Cup – Non-GMO Beet Sugar
1 Tbsp – Tapioca Starch/Arrowroot Starch
5 Tbsp – Gold Nugget Ghee
1 Tbsp – Dairy Free Milk
1 Tsp – Pure Vanilla Extract
Helpful Tools:
Chocolate Espresso Cupcakes Instructions:
Disclaimer: After some research, Non-GMO Beet Sugar is considered Paleo friendly at best. If you would like to opt for more Paleo options, try coconut sugar, blonde palm sugar, honey, maple sugar, etc.
1.) Making cupcakes is not rocket science and very simple. Preheat your oven to 325°F.
2.) In a mixing bowl, mix all of your dry cupcake ingredients together with the exception of the coconut sugar.
3.) In a separate mixing bowl, cream together coconut sugar, butter and EVOO. Add eggs and vanilla once mixture is creamed.
4.) Mix dry and wet ingredients together until there are no lumps.
5.) Fill cupcake tins half way and bake. Bake time depends on the size of cupcakes: minis go in for 10-12 minutes and regular sized go in for 20-22 minutes. Bake until toothpick comes out clean when inserted.
6.) While cupcakes are cooling, lets get that frosting going. In a food processor, blend beet-sugar and starch together. Blend until it resembles powdered sugar.
7.) Add ghee, vanilla extract and milk to the food processor and blend. If it is too stiff, add additional milk. If too runny, add a bit of extra starch.
8.) Fill piping bag, pipe on frosting and dust with cocoa powder. There you have it, my simple yet delicious Chocolate Espresso Cupcakes and until next time, eat up, my friends!
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