Mocha Chip Mini-Cupcakes

This is the perfect recipe for when that “chocolate” craving surfaces, or when you need a healthy dessert recipe to take to a party.  Or, if you are like me, that “chocolate” craving is a daily thing, and this just hits the spot if you freeze these individually and remove and defrost one from the freezer, when that craving hits.

Each mini-cupcake with frosting has only 22 grams of carbohydrates (compared to at least 35 grams in a conventionally-prepared cupcake), so it can easily take the place of 1 1/2 carbohydrate servings and 3 healthy fat servings.  Just be sure to have a wholesome meal beforehand that includes a lean protein and 2-3 non-starchy vegetables.  If you take these to a party, no one will ever know these are grainless and healthy, unless you tell them!

See below for how to lower calorie/carbohydrate content even more and how you can vary this delicious recipe.

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Mocha Chip Mini-Cupcakes*:


1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
4 T decaf espresso beans, finely ground
1/2 tsp sea salt
1/2 tsp baking soda
4 large eggs
1/2 cup honey (locally produced, preferably)
1 cup dark chocolate chips (75% cacao)


1. Preheat oven to 350 degree F.
2. Grease a 24-mini muffin tin with coconut oil.

Grease pan
3. Into a large bowl, combine and sift the coconut flour, cocoa power, ground espresso, salt, and baking soda.
4. In a medium bowl, whisk together the eggs and honey.
5. Blend the wet ingredients into the coconut flour mixture with a mixer until thoroughly combined.
6. Stir in the chocolate chips.
7. Scoop 1 1/2 tablespoons of batter into each muffin tin.

Before baking
8. Bake for 10 to 15 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
9. Let the cupcakes cool in the pan or since the pan was greased, they can easily be transferred to a dish to cool for one hour.

Dish of 24 cupcakes

10.  Frost and top with the Chocolate Frosting (see recipe below).

Chocolate Frosting:


12 ounces dark chocolate chips (73% cacao) (about 2 heaping cups)
1 cup coconut oil
1/4 cup honey (locally produced, preferably)
2 tablespoons vanilla extract
1/4 cup water
pinch of sea salt


1. In a medium saucepan over very low heat (or use a double boiler), melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.
2. Blend in the shortening with a handheld mixer, then blend in the honey, vanilla extract, water, and salt until smooth. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.
3. If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up.
4. Use immediately or store in glass Mason jar in the refrigerator for up to 3 days.

Serving Size:  1 muffin

Serves 24

Nutrient Analysis**:

238 calories

16 grams fat (healthy fat)

27 mg cholesterol

91 mg sodium

22 grams carbohydrates

3.1 grams dietary fiber

3.2 grams protein

Macronutrient Distribution:

35% carbohydrate
5% protein
59% fat

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Do you want to cut the carbohydrate and calorie content even more?  If you skip the frosting, you will remove 160 calories and 11 grams of carbohydrate. This will make the mini-cupcake taste more like a brownie.  If you skip the mini-cupcake and serve the frosting melted as a dip for strawberries, then you will cut 78 calories and 11 grams of carbohydrate (but you still need to include the nutrient content of the strawberries).

* This recipe was modified from Elana Amsterdam’s “Gluten-Free Cupcakes.”

** If you choose to serve with strawberries and/or almond milk, as shown in the picture, adjust the nutrient content as appropriate.