- 1 cup almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon potato flour
- 1/4 cup cocoa
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/3 cup ghee or clarified butter, melted
- 1/4 cup coconut milk
- 1/2 cup coconut sugar
- 1 1/2 teaspoons vanilla extract
- 3 large egg yolks
- 2/3 cup mild honey
- 8 ounces butter, softened
- 1/2 teaspoon vanilla
- 3 ounces high-quality dark chocolate, melted
- Preheat oven to 350 F. Grease 10 cups of a standard muffin tin; set aside.
- In a large bowl, whisk together the flours, cocoa, salt and baking soda. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), mix together the egg, coconut sugar, ghee, coconut milk and vanilla on low speed until well-blended. Add the dry ingredients in three additions, scraping down the sides of the bowl between each addition, until the batter is smooth.
- Divide the batter equally between the 10 greased muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted in one of the cupcakes comes out clean. Cool on a wire rack for 10 minutes; remove the cupcakes from the pan and cool completely before frosting.
- To make the buttercream, grease a heat-proof 1-cup glass measuring cup. Set aside.
- In a medium bowl, beat the yolks with an electric mixer until light in color. Meanwhile, heat the honey in a small saucepan over medium-high heat just until it comes to a full boil. Immediately transfer the honey to the glass measuring cup to stop the cooking.
- If using an electric hand-held mixer, beat the hot honey into the yolks in a steady stream. Do not allow honey to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of honey over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of honey. Beat at high speed for 5 seconds. Continue with the remaining honey; for the last addition, use a rubber scraper to remove the honey clinging to the measuring cup. Continue beating until completely cool.
- Gradually beat in the butter and vanilla - the buttercream will not completely thicken until all of the butter has been added. Once all of the butter has been incorporated, beat in the melted chocolate - make sure the chocolate is not hot. Buttercream can be refrigerated; bring to room temperature and rebeat to restore the texture before using.
- Nutrition (per serving): 484 calories, 37.2g total fat, 175.1mg cholesterol, 141.4mg sodium, 232.6mg potassium, 33.8g carbohydrates, 3g fiber, 26.9g sugar, 4.3g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/chocolate-cupcakes/