Chocolate and matcha are sexy together.
Using the best quality ingredients, means even Matcha Chocolate cupcakes can be good for you!
Ingredients:
Wet
4 x Flax eggs (4 tbsp. flax meal + ¾ cup water)
1/3 Cup + 2tbsp. cacao powder
1/3 Cup maple syrup
1/3 Cup coconut oil, melted
1 x Tbsp. almond milk
1 x Tsp. vanilla extract
Dry
¼ Cup coconut flour
¼ Cup All-purpose gluten free flour
1 x Tsp. baking soda
½ Tsp. baking powder
¼ Tsp. salt
Matcha Coconut Frosting
400ml coconut cream, chilled
2 x vanilla pods
3 x Tbsp. coconut nectar or maple syrup
1 x Tsp. Matcha powder
Method:
Make sure that coconut cream has been in the fridge overnight!
Pre-heat the oven to 180C and line your muffin tin with 6 cupcake liners.
Make the flax eggs and set aside.
Note on making the flax eggs:-
For each “egg”, combine 4 tbsp. flax meal + ¾ cup water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. A quick and easy egg replacement, featuring freshly ground flaxseeds.
In a medium bowl, mix the cacao powder, maple syrup, almond milk and vanilla extract.
Add in melted coconut oil and the flax eggs and stir until combined.
In a large bowl, combine all the dry ingredients.
Add wet mix to dry mix and stir well.
Divide mixture evenly between the 6 cupcake liners (fill ¾ of the cupcake liner).
Bake for about 25 min, until a knife inserted in the centre comes out clean.
Let cool completely before frosting.
For the frosting, scoop the thick coconut cream into a mixing bowl and whip for about 1 minute.
Add vanilla extract from the pods, sweetener of choice, and Matcha powder and continue whipping until smooth, fluffy, and peaks have formed.
Place in fridge until cupcakes have cooled.
Pipe out a generous amount of frosting on each cupcake and sprinkle with shredded coconut and/or cacao powder.
Makes 6 cupcakes.
