I actually don’t make chocolate things all that often, since I’m not the biggest chocolate fan. Don’t get me wrong– I’m not anti-chocolate and I’ll never say no to a piece of dark chocolate. But when it comes to cake or ice cream, I almost always opt for vanilla or something else. However, when a friend’s birthday came up, I pounced on the opportunity to create a chocolate cake recipe.
Moist, sweet, and everything you’d want in a chocolate cupcake, this is a pretty classic style. The twist is in the coffee flavored buttercream. Just a bit of coffee and it’s a whole new flavor.
Chocolate Cupcakes
Makes 12-14 cupcakes
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 4 eggs
- 1/2 cup coconut oil, melted
- heaping 1/2 cup honey (about 1/2 cup + 2 tablespoons)
- 1/2 cup semi-sweet chocolate chips (optional)
Preheat oven to 350. Combine coconut flour, cocoa powder, sea salt, and baking soda in a small bowl. In a large bowl, mix eggs, coconut oil, and honey. Using a spatula, fold in dry ingredients into wet ingredients. Stir in chocolate chips.
Place about 1/2 cup of batter into each cupcake mold. Bake until the top is firm, and a knife comes through clean, about 20 minutes. Set aside and cool before putting on frosting.
Coffee Frosting
- 1/2 cup grass-fed butter (or palm shortening), slightly softened and cut into 1/4” cubes
- 1/4 cup honey
- 2 tablespoons coconut flour
- 2 tablespoons cornstarch or arrowroot powder
- 1/4 teaspoon sea salt
- 1 tablespoons coconut oil, melted
- 2 tablespoons coffee (cold brew, or a strong coffee that is cooled)
Place butter, honey, coconut flour, cornstarch, and sea salt in a small bowl. Using a high speed mixer, beat until well combined and smooth. Add in coconut oil and coffee and beat again until creamy and smooth. Spread immediately onto cooled cupcakes.