Keto Chocolate Espresso Cupcakes - Eat one...or three
Our son's mate asked me to make his girlfriend a birthday cake recently.
She dairy intolerant so it needed to
be dairy free.
He specifically requested a
chocolate mud-cake.
I thought I would have a play with the flavours and textures while
perfecting the recipe.
This recipe is perfect for cupcakes but is too moist for a full cake.
It makes about 48 small cupcakes and freezes well also.
Enjoy!
Ingredients
Serves 48
Cupcakes:
250 grams of dark chocolate (check the ingredients to ensure that it has no dairy added)
250 grams of coconut oil/coconut butter
2 Tablespoons of strong instant espresso powder
6 eggs
1/2 cup of almond flour
1 cup of Sukrin Gold/brown sugar
Salt
Ganache:
125 grams dark chocolate
125 grams coconut butter
Method
Pre-heat oven to 170 C
Place the coconut oil/butter, chocolate and espresso powder in a bowl over a pot of simmering water and stir until smooth and melted.
Beat the eggs with a whisk attachment on your stand mixer until light and fluffy and doubled in size.
Add the sweetener and mix again.
Add the almond meal and the chocolate mixture and stir until combined.
Spoon into lined cupcake cases.
Bake for 45 minutes
To make the ganache, grate the chocolate and put it in a bowl.
Melt the coconut butter in a saucepan until it is hot.
Pour the melted butter over the chocolate and leave to sit for five minutes.
Whisk mixture until it is smooth and glossy with no lumps.
Chill until piping consistency.
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