Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Preheat oven to 175C (350F)
Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside
In a medium bowl place egg, vanilla, coconut oil and milk and whisk until well combined
Add almond flour, coconut flour, cacao, coconut sugar, baking powder, salt and espresso (if using) and stir to combine.
Add chocolate chips and stir until just combined.
Spoon into prepare muffin tray and bake for 10-12 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
Allow to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely
While your cupcakes are cooling prepare the frosting. Place all frosting ingredients into a small bowl and stir until well combined. If itu2019s a little thin just pop it in the fridge to allow the coconut oil to solidify slightly until you have a nice, glossy spreadable consistency
Once cupcakes are cool and frosting is ready simply spread approximately 1 heaping Tablespoon of frosting onto each cupcake. Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze for up to 3 months.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.