Dark Chocolate Salted Cupcakes

PREP 15 MIN
COOK  20 MIN

DF

GF

V

Number of servings
2
Ingredients

14 cup (33 13g) wholewheat spelt flour (or gluten free)

18 cup (5g) cocoa powder (or cacao powder)

13 tsp baking powder

18 tsp instant coffee

13 large egg

18 cup (32ml) almond milk (or dairy alternative)

18 cup (13ml) maple syrup (honey or rice malt syrup)

18 cup (13 13g) coconut oil melted

16 23g 70% dark chocolate (or dairy-free alternative) roughly chopped

18 tsp sea salt flakes

Methodbased on 12 servings
1

Preheat oven to 320°F/fan-forced 290°F and line a 12-hole muffin tin with muffin cases.

2

Place flour, cocoa, baking powder and coffee in a large bowl and stir to combine.

3

In another bowl, whisk together eggs, milk, maple syrup and oil until combined and stir into dry ingredients. 

4

Add chocolate and stir until just combined. Spoon mixture evenly into muffin tin and scatter over salt flakes. Bake for 20-25 minutes until cooked in the center. Cool in the tin for 5 minutes before serving.

Store muffins in an airtight container at room temperature for up to 3 days or freeze individually for up to 2 months.  

Nutritional Informationper serving

Energy (kJ)

863 kJ / 206 cals

Protein

4.1 g

Fat

11.9 g

Sat. Fat

8.7 g

Carbs

20.3 g

Sugar

6.8 g

Fiber

2.1 g

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