Every morning I wake up, work out (well sometimes), and have a hot cup of coffee. There are some days that my kids wake up while it’s brewing, so I end up either chugging a mug of cold coffee, or reheating the cup 10 times… I know I’m not alone, so I decided to add extra caffeine to my treats.
If you can’t drink it hot, why not eat it? Sounds weird..
What I am trying to say is that a little extra caffeine never hurt a constantly running, tired Mom, right?
Right! If it makes me more patient, and awake, it’s a win for everyone. I decided to buy coffee extract, and boy I did not know what I was buying! I thought maybe a drop here and there would just enhance a flavor, but its REAL coffee! Let’s just say that after some taste testing, I had the shakes… ok well I learned my lesson!
Now I think I understand the power of the extract and how it can not only enhance a flavor, but compliment as well.
While watching some baking challenge, I learned about coffee frosting. Sounds super simple, but finding the perfect combination took some testing! And when I tasted it, it was heaven on a cupcake!
I decided to use my Chocolate in the Middle cupcakes as my base, topped with Coffee Buttercream.
Chocolate in the Middle Cupcakes with Coffee Buttercream
Ingredients:
Cake:
1/4 cups powdered Swerve (or other low carb sweetener)
1/4 cup coconut flour (I use Bob’s Redmill)
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
4 TBSP coconut oil
1/2 tsp vanilla extract
3 eggs
4 TBSP heavy whipping cream
Chocolate:
1/2 cup sugar-free chocolate chips (I use Lily’s Chocolate Chips)
Buttercream:
3/4 cup powdered Swerve
1/4 cup butter
1/4 TBSP Coffee extract
1 TBSP Heavy Whipping Cream
Directions:
Cake:
- Preheat oven to 400.
- Combine coconut flour, salt, cinnamon, baking powder in a small bowl.
- In a large bowl beat eggs, swerve, coconut oil, vanilla, and whipping cream until well combined.
- Add dry mixture into large bowl, mix until well combined.
- Pour into a greased mini muffin pan.
Chocolate:
- Melt chocolate chips in microwave in 15 second intervals. Mix well in between, so you do not burn the chocolate.
- Put a dollop if melted chocolate on top of each mini.
- Use a toothpick to swirl around
Buttercream:
- Cream butter for 2 minutes.
- Add Swerve and mix well.
- Add extract and heavy whipping cream.
- Mix well.
- Pipe or use a spoon to spread onto cooled cupcakes.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
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These look so delicious! You had me at coffee. Saving this for later!
Thanks Sarah! Let me know if you do give them a try!
Love the recipe but ii seems fattening.
Hi Marcella! You can use the Myfitness Pal or another nutritional calculator to input the ingredients. I’m sure you can swap out the butter, or heavy cream for a lesser fat option. I follow a lazy keto diet, so I use more fats. Let me know if you do give them a try!