All Black Cacao Cupcakes
with Espresso
a sweet treat recipe
Lauren is a food and lifestyle photographer with a background in Nutrition. Creating in the kitchen has always been her happy place. As a realistic nutritionist, she provides a unique perspective on maintaining a balanced diet without compromising quality and taste. Lauren’s husband and 3 daughters are professional taste testers and often appear in her work. Her homemade recipes are not only healthy but also simple to prepare, making them a hit for the whole family. [Follow her on Instagram:
@healthyhomebakes]
Moist and decadent super chocolatey black cacao cupcakes.
TIME (ACTIVE) | 25 M
TIME (INACTIVE) | 25 M
TOTAL | 50 M
18-22 SERVINGS
| 1 cup per serving
- Preheat oven to 350 deg. and grease and line cupcake pan.
- In a large bowl combine flour, sugar, black cocoa powder, baking powder, baking soda, and salt. Mix.
- In a separate bowl, whisk together eggs, buttermilk, butter, and vanilla.
- slowly pour in the buttermilk mixture. Mix to combine, scraping down bowl as needed.
- Slowly stream in the HOT coffee, gently mixing.
- Once everything is combined, use a rubber spatula to scrape the bowl and make sure everything is evenly mixed.
- Scoop into cupcake pan using 4 oz ice cream scoop or 1/2 Cup measuring cup.
- Bake at 350 deg. F 20-25min.
- Let cool completely before topping with frosting.
5 days, covered, in the fridge
**optional, add 1-1/2 cups of milk chocolate chips for even more chocolate!
low fat (10-12%)
powder
Black Cacao Powder, with its deep black color and smooth flavor, is perfect for visually striking, richly flavored baked goods and desserts.
0.28 oz - PORTION$0.50
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
