Coffee Cupcakes With Cream Cheese Icing

coffee-cupcakes-cream-cheese-icing

Makes 8

Ingredients

½ cup coconut oil, melted
2 jumbo eggs
1½ cups chopped, cooked pumpkin
2½ tsp instant green coffee powder (we used 2 sachets Skinny Green coffee)
80g xylitol
30g coconut flour
1 tbsp psyllium husk powder
2 tsp baking powder
1 tbsp cocoa powder, plus extra for dusting
pinch of himalayan salt
For the icing:
100g cream cheese, softened
pinch stevia
1¼ tsp instant green coffee powder (we used 1 sachet Skinny Green coffee), dissolved in a little water

Method

  1. Preheat the oven to 170ºC. Line a muffin tin with paper cups. Blitz the coconut oil, eggs and pumpkin in a food processor until it is smooth.
  2. Combine all the dry ingredients in a bowl, stir in the egg mixture and mix well.
  3. Spoon into the paper cups, bake for 25–30 minutes until firm, remove and allow to cool completely before icing.
  4. For the icing: Whisk all the ingredients until smooth, then ice the cooled cupcakes.
  5. To serve: Serve dusted with extra cocoa powder.

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