Yes to Yummy

Paleo Mocha Coconut Frappuccino Cupcakes

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It’s the end of the year, and you’ve gotta celebrate. I don’t think there’s a better way to say “party” than a mocha coconut frappuccino cupcake, don’t you?

Ingredients

Prep Time
Cooking Time
Total Time
Yield 15 cupcakes

FOR THE CUPCAKES:

8 large eggs

1 cup of full-fat coconut milk

3 tablespoons of instant coffee powder

1/2 cup of coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/2 cup of coconut oil, melted

1 cup of coconut flour

1/4 cup of tapioca flour/powder

1/2 cup of cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1/4 cup of mini chocolate chips (optional)

FOR THE TOASTED COCONUT:

3 tablespoons of unsweetened shredded coconut

FOR THE FROSTING:

3/4 cup of palm shortening

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

1/4 cup of arrowroot powder

2 tablespoons of coconut flour

2 tablespoons of full-fat coconut milk

1 teaspoon of coconut extract

1 teaspoon of vanilla extract

1 teaspoon of cinnamon

A generous pinch of salt

FOR THE DRIZZLE:

1/2 cup of coconut milk

2 tablespoons of mini chocolate chips

1 tablespoon of instant coffee powder

1 tablespoon of sunflower seed butter (or other nut butter, optional)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line two muffin tins with 15 muffin liners, preferably parchment ones.

In the bowl of a stand mixer, beat the eggs at medium speed until a little frothy and lightened in color, about 2 to 3 minutes.

While the eggs beat, stir together the coconut milk with the instant coffee powder in a small saucepan over medium low heat. When the liquid begins to boil, turn it off the heat and let it cool for a minute; it should be a lovely chestnut-brown in color.

Allow it to cool for a minute, then pour into the eggs. Beat just to combine, then add in the coconut nectar, vanilla extract, apple cider vinegar, and coconut oil. Keep mixing until everything is completely incorporated, about a minute longer.

In a small bowl, sift together the coconut flour, tapioca flour/powder, cocoa powder, baking soda, and salt. Stir to combine and pour into the wet ingredients about 1/3 cup at a time.

Your batter should be smooth, thin-ish and dark brown in color when it’s ready. If you’re feeling adventurous, add in the mini chocolate chips.

Using an ice cream scoop or two large spoons, evenly divide the cupcake batter between the muffin liners. Bake in the center rack of the oven until a toothpick comes out clean in the center, about 30 minutes. DO NOT OVER-BAKE!

FOR THE TOASTED COCONUT:

Once the cupcakes are out of the oven, place the shredded coconut on a baking sheet and spread out to ensure even toasting. Place on the top rack and bake until golden brown all over, about 5 to 7 minutes. Be careful: coconut burns very easily!

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, coconut nectar, arrowroot powder, and coconut flour on high speed until light and fluffy, about 3 to 4 minutes.

To the frosting, add in the full-fat coconut milk, coconut extract, vanilla extract, cinnamon, and salt. Keep beating on high for a minute or two more, then taste and adjust the flavor.

Scoop the frosting into a pastry bag or a large ziploc bag with a corner snipped off. Secure the bag, push the frosting to the bottom, and twist the top.

FOR THE DRIZZLE:

In a small saucepan over medium heat, stir together the coconut milk, mini chocolate chips, and instant coffee powder. Bring to a boil, then reduce the heat to low. Cook until slightly reduced, about 10 minutes. If you find that the drizzle is still really liquid-y, let it reduce for a little while longer or add in the sunflower seed butter to thicken.

TO ASSEMBLE:

Squeeze the frosting in a circular motion on top of the cupcake, apply the drizzle with a small spoon, and sprinkle some of the toasted shredded coconut on top. Enjoy!


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