Chocolate Espresso Cupcakes
- 10-12 cups
- Total time: 45 minutes
- 3 Tbsp stevia
- 5 SkinnyMe chocolate squares (tempered)
- 2 Tbsp instant coffee
- 1 shot espresso
- ½ cup all purpose flour
- ½ cup coconut flour
- 6 Tbsp unsalted butter, room temp
- 2 eggs beaten
- 1 Tsp baking soda
- 1 Tsp baking powder
Pre heat oven to 350 degrees.
Line a muffin pan, spray with cooking spray.
Mix the stevia, instant coffee and espresso together. It should become a thick black liquid. If the espresso isn’t hot enough the instant coffee won’t melt.
After chocolate has been tempered, slowly add the espresso mixture in. Make sure it is fully blended.
In a bowl mix coconut flour and all purpose flour, eggs, butter and baking soda. Slowly add in the coffee espresso chocolate mixture. Make sure all ingredients are mixed well together.
Divide evenly into muffin cups. Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
Remove from oven to cool, they will cool faster if you remove them from the pan onto a wire rack. Serve with whipped cream or butter.