Dark Chocolate Salted Cupcakes

PREP 15 MIN
•
COOK  20 MIN

DF

GF

V

Number of servings
2
Ingredients

1⁄4 cup (33 1⁄3g) wholemeal 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

Methodbased on 12 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 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 centre. 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

1.4 g

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