Gluten Free Chocolate and Coffee Cupcakes

Another adventure in coconut flour, these are not ideal if you’re on a diet but go very well with a glass of milk or a cup of coffee.

Makes about 12 small cupcakes

Ingredients

Moist chocolatey cake with a caffeine hit

For the cupcakes:

75g butter
125g sugar
3 eggs
1/2 cup coconut flour
1/2 cup cocoa powder
100g dark chocolate
1/2 tsp baking powder
1/2 tsp salt

For the icing:

250g icing sugar (or thereabouts)
2 tablespoons of cold espresso
2 tablespoons single cream
Grated chocolate

Directions

1. Preheat the oven to 150C (fan oven).
2. Cream the butter and sugar together in a large bowl until light and fluffy.
3. Melt the chocolate over a low heat and then mix into the butter mix.
4. Beat the eggs and then add into the butter mix.
5. In a separate bowl, mix the dry ingredients thoroughly.
6. Tip the dry mix into the wet ingredients and fold together.
7. Line a cupcake tin with paper (or silicone) holders and put a dollop of cake batter into each.
8. Bake for about 15mins or until the cakes have risen and a skewer inserted into the middle of the cake comes out clean.
9. Cool in the tin for a few minutes, then turn onto a wire rack.
10. Allow to cool completely before starting on the icing.
11. For the icing, start with icing sugar in a bowl and whisk in the cold coffee. Then slowly add small amounts of cream until it reaches the desired consistency. Grate some plain chocolate over the icing as it sets.

Heart-attack-tastic!