"Fluffy and moist chocolate muffins topped with a smooth and rich coconut matcha frosting. As always, these tasty cupcakes are gluten-free and refined sugar-free!"
Matcha Chocolate Cupcakes
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
Chocolate Muffins
- 1 1/4 cup almond meal
- 1/2 teaspoo baking soda
- 1/2 cup cocoa powder
- 4 eggs
- 3/4 cup maple syrup
- 1 pinch salt
Method
Chocolate Muffins
Step 1
Pre-heat the oven to 175 C degrees. Line a 12-cup muffin pan. ⠀
Step 2
Mix together the dry ingredients, almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate bowl, beat the eggs and maple syrup.
Step 3
Pour the wet ingredients into the dry ingredients and mix. ⠀
Step 4
Pour the batter into the greased muffin tin. Bake for 30/35 minutes. Let it cool before frosting.
ingredients
Matcha Frosting
- 1 can coconut milk
- 1/4 cup powdered sugar
- 2 teaspoo matcha powder
Matcha Frosting
Step 1
Put the coconut milk can in the refrigerator overnight. ⠀
Step 2
The next day, scrape out the top, thickened cream and leave the liquid behind. Beat for 30 seconds with a mixer until creamy. Then add matcha and powdered coconut sugar and mix until creamy and smooth, about 1 minute.
Step 3
Frost the cupcakes immediately, enjoy!