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Coffee Cupcakes with Cream Cheese Icing sounds fabulous for a Sunday afternoon. This recipe makes 8 cupcakes, you might have double up because they are really delicious.

Ingredients

  • ½ cup coconut oil, melted
  • 2 jumbo eggs
  • 1½ cups chopped, cooked pumpkin
  • 2½ tsp instant green coffee powder (we used 2 sachets Skinny Green coffee)
  • 80g xylitol
  • 30g coconut flour
  • 1 tbsp psyllium husk powder
  • 2 tsp baking powder
  • 1 tbsp cocoa powder, plus extra for dusting
  • pinch of himalayan salt

For the icing:

  • 100g cream cheese, softened
  • pinch stevia
  • 1¼ tsp instant green coffee powder (we used 1 sachet Skinny Green coffee), dissolved in a little water

Method

  • Preheat the oven to 170ºC. Line a muffin tin with paper cups. Blitz the coconut oil, eggs and pumpkin in a food processor until it is smooth.
  • Combine all the dry ingredients in a bowl, stir in the egg mixture and mix well
  • Spoon into the paper cups, bake for 25–30 minutes until firm, remove and allow to cool completely before icing.
  • For the icing: Whisk all the ingredients until smooth, then ice the cooled cupcakes.

To serve:

Serve the coffee cupcakes dusted with extra cocoa powder.

Source: Lose It Magazine