Chocolate Coconut Flour Cupcake with Espresso Buttercream

Chocolate Coconut Flour Cupcakes with Espresso Buttercream



  • ½ cup butter, melted

  • 6 Tbsp cocoa powder

  • 1 tsp instant coffee granules (optional, this brings out the chocolate flavor)

  • 7 eggs, room temperature

  • 1 tsp vanilla extract

  • 2/3 cup coconut flour (you can use almond flour as well but may need to add more almond milk)

  • 2 tsp baking powder

  • 2/3 cup Sugar

  • ½ tsp salt

  • ½ cup unsweetened almond milk (more if the batter is too thick)

Espresso Buttercream

  • 2 Tbsp hot water

  • 2 tsp instant coffee or espresso powder

  • ½ whipping cream

  • 6 Tbsp butter, softened

  • 4 oz cream cheese, softened

  • ½ cup powdered sugar



  1. Preheat oven to 350 F and line 6 muffin cups with parchment liners.

  2. In a large bowl, whisk together melted butter, cocoa powder, and instant coffee.

  3. Add the eggs and vanilla and beat well until well combined. Then add the coconut flour, sugar, baking powder, and salt and beat until smooth.

  4. Beat in the almond milk. The batter comes together similar to a normal cake. If yours is too thick, beat in more almond milk 1 Tbsp at a time until it thins out. The batter will not be pourable but should be scoopable.

  5. Divide batter among the muffin tins and bake for 20-25 minutes. Cupcakes are done when a tester is inserted in the middle and comes out clean. Cool in pan for 5-10 minutes and then transfer to wire rack to cool completely.


  1. In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.

  2. With a mixer (or by hand 😊), whip cream until it forms stiff peaks. Set aside.

  3. In a medium bowl, beat butter, cream cheese, and sugar together until creamy. Add in coffee mixture and beat until combined. With a rubber spatula, fold in the whipped cream until well combined.


Nutrition Info for cupcakes with buttercream

Serves 12

Calories – 268 per cupcake (I know)

Total Fat – 23g

Carbs – 7g

Protein – 6g

*The recipe I based this on called for Swerve Sweetener in the cupcakes and powdered Swerve in the buttercream. I *still* don’t have Swerve (haven’t made the plunge to buy yet) and really don’t like using Stevia or Splenda for baking for the after taste so I used pure sugar. Here are the Nutrution Stats for using pure sugar:

Serves 12

Calories – 298 per cupcake (I KNOW)

Fat – 23g

Carbs – 25g

Protein – 7g

Published by eat run southern

Love fitness but also love food! Follow me along on my journey.

One thought on “Chocolate Coconut Flour Cupcake with Espresso Buttercream

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