Description
These cinnamon mocha cupcakes are rich, chocolatey, and lightly spiced with cinnamon, made with almond flour for a moist paleo and gluten-free treat. Topped with a fluffy chocolate coconut cream frosting, they deliver a deep mocha flavor in every bite.
Ingredients
- 1/4 cup full fat coconut milk
- 1 teaspoon ground coffee
- 1 cup (114g) blanched almond flour
- 1/4 cup (23g) raw cacao powder
- 6 tablespoons (48g) unrefined coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine Himalayan salt
- 1/2 teaspoon baking soda
- 2 tablespoons coconut oil, melted
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup semisweet mini chocolate chips (dairy/soy-free)
- 1/2 teaspoon ground coffee (for frosting)
- 1/2 cup coconut cream
Instructions
- Preheat the oven to 350°F. In a small saucepan, heat the coconut milk and 1 teaspoon ground coffee over medium heat just until it begins to bubble. Remove from heat and allow the mixture to cool to room temperature.
- In a large bowl, combine the almond flour, cacao powder, coconut sugar, cinnamon, salt, and baking soda using a spatula.
- Add the melted coconut oil, egg, and vanilla extract to the cooled coconut milk mixture and whisk until combined.
- Pour the wet mixture into the bowl with the dry ingredients and gently mix until a batter forms. Avoid overmixing.
- Spoon the batter into a lined muffin tin, filling each cup to the top. Bake for about 19 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let the cupcakes cool completely.
- For the frosting, place the chocolate chips and 1/2 teaspoon ground coffee in a heatproof bowl set over a small saucepan with about 1/2 inch of simmering water, ensuring the bowl does not touch the water. Heat on low until the chocolate melts, then remove from heat and allow it to cool slightly.
- Add the melted chocolate mixture and coconut cream to a mixing bowl. Using a handheld or stand mixer, whisk until fluffy and well combined.
- Place the frosting in the freezer for about 5 minutes, then whisk again until light. Frost the cooled cupcakes as desired.
Notes
- Use dairy-free and soy-free chocolate chips to keep the recipe paleo-friendly.
- Allow the cupcakes to cool completely before frosting to prevent melting.
- If the frosting becomes too soft, chill it briefly and whip again.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let chilled cupcakes sit at room temperature for a few minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg
