I am definitely a lover of cupcakes, vanilla, chocolate, red velvet… you name it I love it. Fun fact about me – I stood in line for an hour for an order of Georgetown Cupcakes, they are to die for. While my cupcakes are not Georgetown Cupcakes I think they taste pretty delicious.The coffee in the recipe is optional, but if you can please use it. It definitely takes the cupcakes to another level. For the cupcakes you’ll need –
2/3 cup black coffee
1 1/2 cup almond flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
2 large eggs
2/3 cup unsweetened almond milk
1/3 cup olive oil
1 1/4 tsp vanilla extract
1 1/2 cup Swerve granular sugar
Preheat oven to 350 degrees. Line 2 cupcake pans with 20 liners. Brew coffee, let cool.
In a large bowl, sift flour, cocoa powder, baking soda, baking powder, and salt and stir to combine.
In mixing bowl add eggs, milk, oil, and vanilla and whisk on medium speed until just combined (you can also use a hand mixer).
Add sugar and coffee and mix until combined. Add flour mixture and mix on low speed for about 1 minute and stir with hand for a minute, scrape down sides of the bowl as needed. Batter will be runny, it should not be thick.
Fill each liner two-thirds of the way with batter.
Bake for 20 minutes, rotating pans after 15 minutes, continue baking a toothpick out clean.
Remove and transfer to a baking rack. Let cool completely before frosting.
I kinda winged this until I got the taste and texture I wanted. Added chocolate for some because the original batch was not enough.
Swerve confectioners sugar