Gluten Free Chocolate and Coffee Cupcakes

coffee and chocolate mocha cupcakesAnother 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


mocha cupcake
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


  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.


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