Chocolate Cupcakes with Coffee Frosting


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.


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