These are surprisingly low carbohydrate and soooo yummy if you love dark chocolate like me! There are only 14 carbohydrates in one of the cupcakes... um yeah I'll take one of those....Enjoy!
Ingredients:
Cake:
1 cup of almond flour
3 large eggs
3 tsp vanilla extract
2 tsp cinnamon
1 tsp baking soda
2 TBS avocado oil
1/2 cup coconut water
3 fresh espresso shots OR 4 oz STRONG coffee
2 tsp sea salt
2 TBS unsweetened cocoa powder (non-alkalized brand- Ghirardelli's is my favorite)
*if you like sweeter, add 1 TBS of raw, local honey*
Frosting:
2 big/ 3 small avocados
4 TBS softened, grass-fed butter
1 TBS raw, local honey
2 tsp sea salt
5 TBS unsweetened baking cocoa
Directions:
Mix together almond flour, baking soda, baking cocoa, sea salt, and cinnamon. Combine the wet ingredients and stir well until smooth and thick. If it is still thin, mix in some extra almond flour. Pour the batter into 6 cupcake molds and bake for 18-20 minutes. During this process, prepare the frosting. Mash up the avocados in a large bowl, and fold in the softened butter. Continue by beating the mixture until no chunks of butter are visible. Stir in the honey, sea salt and cocoa and refrigerate until the cupcakes are ready to decorate. When done baking, let the cupcakes cool for at least 10 minutes, and then plop that frosting right on there. Garnish with your favorite small fruit or nut (almonds go nicely because of the almond flour that is used). Hope you like it.
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