Chocolate cupcakes are tender, deeply chocolatey cakes with a whipped chocolate frosting that sets like truffle ganache. Melted cacao nibs and espresso give the crumb real depth while coconut flour keeps them grain-free. Twelve cupcakes that look bakery-made and taste even better than they look.
SERVES 12
Ingredients
2 ounces cacao nibs, chopped fine
⅓ cup cacao powder
¾ teaspoon instant espresso powder
¾ cup boiling water
¾ cup coconut flour
¾ cup palm sugar
½ teaspoon salt
½ teaspoon baking soda
5 tablespoons (75 ml) coconut oil
2 large eggs
1 teaspoon (5 ml) vanilla extract
2 cups (480 ml) chocolate frosting (recipe follows)
4 tablespoons (60 ml) coconut oil
4 tablespoons (60 ml) coconut milk
8 tablespoons (120 ml) cacao nibs
4 teaspoons (20 ml) cacao powder
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line a twelve-cup muffin tin with paper or foil liners.
2.В В Combine cacao nibs, cacao powder, and espresso powder in large bowl. Pour boiling water over top, cover, and let sit for 5 minutes to melt cacao nibs. Whisk the mixture until smooth, then set it aside to cool slightly. In a separate bowl, whisk flour, palm sugar, salt, and baking soda together.
3.В В Whisk oil, eggs, and vanilla into the cooled cacao nibs mixture until smooth. Whisk in flour mixture, also until smooth. Using a greased quarter-cup measure, portion batter into prepared muffin cups.
4.В В Bake cupcakes until a toothpick inserted in the center comes out with few moist crumbs attached (17 to 19 minutes), rotating pan halfway through baking. Let cupcakes cool in the pan on wire rack for 10 minutes. Remove cupcakes from pan and allow to cool completely on rack for about one hour. Using a small icing spatula, frost each cupcake with about 2½ tablespoons frosting. Serve.
Chocolate Frosting
Mix all frosting ingredients and microwave until coconut oil melts (30 to 45 seconds). Whisk and refrigerate until thickened.
Pro Tips
- Steep the cacao nibs in boiling water for the full five minutes — that's how they melt into a smooth chocolate base instead of leaving gritty flecks.
- Cool the chocolate mixture slightly before whisking in the oil and eggs. Hot chocolate batter scrambles the eggs and the cupcakes bake up dense.
- Chill the frosting until it thickens before spreading — a cold, firm frosting swirls with a small spatula into proper bakery peaks.
- Cool the cupcakes completely before frosting. Even slightly warm cupcakes melt the frosting into a sad glaze.
Frequently Asked Questions
Can I make these as a layer cake?
Yes — divide the batter between two pans and bake a few minutes longer. The frosting quantity doubles easily for filling and coating.
Why espresso powder in chocolate cupcakes?
It amplifies the chocolate flavour without making the cupcakes taste like coffee. Skip it if you must, but the chocolate will be less intense.
How do I store frosted cupcakes?
Airtight at room temperature for two days or refrigerated for four. Let chilled cupcakes come to room temperature before serving.
Can I freeze them?
Freeze the unfrosted cakes for two months. Thaw, then frost fresh — the frosting freezes poorly and loses its texture.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 350°F.
- Line a twelve-cup muffin tin with paper or foil liners. 2. В В Combine cacao nibs, cacao powder, and espresso powder in large bowl.
- Pour boiling water over top, cover, and let sit for 5 minutes to melt cacao nibs.
- Whisk the mixture until smooth, then set it aside to cool slightly.
- In a separate bowl, whisk flour, palm sugar, salt, and baking soda together. 3. В В Whisk oil, eggs, and vanilla into the cooled cacao nibs mixture until smooth.
- Whisk in flour mixture, also until smooth.
- Using a greased quarter-cup measure, portion batter into prepared muffin cups. 4. В В Bake cupcakes until a toothpick inserted in the center comes out with few moist crumbs attached (17 to 19 minutes), rotating pan halfway through baking.
- Let cupcakes cool in the pan on wire rack for 10 minutes.
- Remove cupcakes from pan and allow to cool completely on rack for about one hour.
- Using a small icing spatula, frost each cupcake with about 2½ tablespoons frosting.
- Serve. Chocolate Frosting Mix all frosting ingredients and microwave until coconut oil melts (30 to 45 seconds).
- Whisk and refrigerate until thickened.
