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Coffee-Cacao Cupcakes

  • Author: Tina Turbin


Coffee and chocolate. What more can we really ask for? These are great adult cupcakes and work well as an on-the-go breakfast that’s both sweet and a great pick me up, as well as an ideal dessert any time of day or night.


  • ½ cup cold brewed coffee
  • ¼ cup Dutch cacao
  • 1/3 cup creamed honey
  • 1/3 cup ghee or grass fed butter
  • 1/3 cup + 1 tablespoon coconut flour
  • 1/3 cup + 1 tablespoon finely ground almond flour
  • 3 tablespoons tapioca flour
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 ½ teaspoons baking powder
  • Pinch of salt


  1. Make sure eggs and ghee are room temperature.
  2. Preheat oven to 350F degrees.
  3. In a mixing bowl, use a wooden spoon to cream ghee, honey, eggs and coffee together.
  4. Mix in the rest of the ingredients. Batter will be fluffy and light.
  5. Line cupcake pan with a ½ dozen liners.
  6. Pour evenly into liners.
  7. Bake 15 minutes and test for doneness. They will spring back very lightly.
  8. Let cool completely on a cooling rack.
  9. Decorate with dairy-free, sugar-free vanilla frosting.
  10. Enjoy!

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Tina Turbin

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