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Chocolate Coconut Flour Cupcakes with Espresso Buttercream (Low Carb and Gluten Free)

Carolyn
  • 2018 minutes
  • Serves 12

INGREDIENTS

Cupcakes::

1/2 cup

butter, melted

7 tbsp

cocoa powder

1 tsp

instant coffee granules (optional, enhances chocolate flavour)

7

eggs

1 tsp

vanilla extract

2/3 cup

coconut flour

2 tsp

baking powder

2/3 cup

Swerve Sweetener

1/2 tsp

salt

1/2 cup

unsweetened almond milk (more if your batter is too thick)

Espresso Buttercream::

2 tbsp

hot water

2 tsp

instant espresso powder (or instant coffee)

1/2 cup

whipping cream

6 tbsp

butter, softened

4 oz

cream cheese, softened

1/2 cup

[url]powdered Swerve Sweetener∞http://www.amazon.com/gp/product/B0079OYIFS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0079OYIFS&linkCode=as2&tag=aldaidrabfo05-20&linkId=K4HLPBVTMG6JZGGF[/url]