Chocolate Cupcakes
  • 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
Chocolate Buttercream
  • 3 large egg yolks
  • 2/3 cup mild honey
  • 8 ounces butter, softened
  • 1/2 teaspoon vanilla
  • 3 ounces high-quality dark chocolate, melted
  1. Preheat oven to 350 F. Grease 10 cups of a standard muffin tin; set aside.
  2. 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.
  3. 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.
  4. To make the buttercream, grease a heat-proof 1-cup glass measuring cup. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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