It doesn’t matter how many times you make them, cupcakes are always a hit and look so pretty (almost too good to eat; almost). I love the way these Espresso, Chocolate and Berry Cupcakes are finished with a thick dollop of frosting. They are a spin on the traditional chocolate cupcake; they’ve been made all grown-up with the espresso cream. If you don’t like coffee you can leave the espresso out of the icing, scaling it back to just chocolate and berry. But in my opinion, it’s this addition to the icing that makes these Espresso, Chocolate and Berry Cupcakes so darn good.
Espresso, Chocolate and Berry Cupcakes
These grain free and dairy free Espresso, Chocolate and Berry Cupcakes are finished with a coffee cashew cream frosting.
Chocolate and Berry Cupcakes
- 1/2 cup almond meal
- 1/4 cup coconut flour
- 1/4 cup cacao powder
- 3 tbsp granulated stevia - I use Natvia
- 1 tsp ground cinnamon
- 1 tsp baking powder (gluten free)
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup coconut milk or other milk of choice
- 1/4 cup coconut oil measured melted (60 mL)
- 2 tbsp cashew butter
- 2 tsp vanilla extract
- 3/4 cup raspberries frozen*
Espresso Cashew Frosting
- 3/4 cup cashews soaked for 3 hours then drained
- 4 medjool dates
- 1 shot espresso
- 2 tbsp cacao powder
- 1 tsp vanilla extract
- If you haven't soaked your cashews for the icing yet, do this first! Place them in a bowl just covered with filtered water, and let them soak for a minimum of 2-3 hours (but absolutely no longer than 8).
- Preheat oven to 180 C and line 6 muffin holes with liners/baking paper (my muffin tin holes are a half-cup capacity)
- Combine the almond flour, coconut flour, cacao, stevia, cinnamon, baking powder and salt in a large bowl.
Whisk together the eggs, coconut oil, milk, cashew butter and vanilla extract. (It's easier if you gently melt the coconut oil and cashew butter together first, then whisk in to everything else.)
- Pour the wet ingredients in to the dry ingredients and mix until evenly combined. Then, add in the frozen raspberries and gently fold them through.
Scoop the batter into your muffin holes and place in the oven to bake for approximately 35-40 minutes. They will be done when the centre of the cupcake feels firm to touch. Pop them on to a wire rack to cool.
- While the cupcakes are baking, remove the seeds from your medjool dates and cover them with hot water for 10 minutes so they are super soft.
Drain the dates and add to your food processor or blender together with the (soaked and drained) cashews, cacao, espresso and vanilla. Blend until you start getting a nice creamy frosting. You can add a few tablespoons of water (or milk) as you blend until the consistency is right.
- Once the cupcakes are cooled, ice them thickly with the espresso frosting. Decorate as desired. Enjoy!
*You can use fresh raspberries in this recipe, but I find that frozen ones are just a bit more sturdy and easier to handle when trying to fold things into batter.