Dark Chocolate Salted Cupcakes
PREP 15 MIN•COOK 20 MIN
DF
GF
V
Number of servings
2
1⁄4 cup (33 1⁄3g) wholewheat spelt flour (or gluten free)
1⁄8 cup (5g) cocoa powder (or cacao powder)
1⁄3 tsp baking powder
1⁄8 tsp instant coffee
1⁄3 large egg
1⁄8 cup (32ml) almond milk (or dairy alternative)
1⁄8 cup (13ml) maple syrup (honey or rice malt syrup)
1⁄8 cup (13 1⁄3g) coconut oil melted
16 2⁄3g 70% dark chocolate (or dairy-free alternative) roughly chopped
1⁄8 tsp sea salt flakes
Preheat oven to 320°F/fan-forced 290°F and line a 12-hole muffin tin with muffin cases.
Place flour, cocoa, baking powder and coffee in a large bowl and stir to combine.
In another bowl, whisk together eggs, milk, maple syrup and oil until combined and stir into dry ingredients.
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.
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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