Choc & Espresso Mini Muffins in Coffee Cups

Date: 23 Apr 2014 Author: Jacqui Categories: Desserts, Food, Sweets & Treats 0

photo 1(20)An espresso in a muffin … a two in one to start your day!  Healthy and quick to make … lovely with coffee cream cheese frosting on top! Makes approximately 10 to 12 mini espresso muffins (depending on the size of your cups as some are smaller).  Can easily be doubled.


  • 3/4 cup almond meal/almond flour
  • 1 tbsp finely ground espresso coffee
  • 1 tbsp dark cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1 large egg
  • 2 tbsp coconut oil
  • 2 1/2 tbsp maple syrup
  • 1/2 tsp vanilla essence
  • Chocolate Chips (optional)


Preheat the oven to 150C.  Grease 10 espresso cups or if you prefer you can just bake these muffins in a normal mini muffin tin.

Combine the almond flour, ground coffee, cocoa powder, baking soda, nutmeg, cinnamon and salt in a bowl.  In a separate bowl, mix the egg, coconut oil, maple syrup and vanilla and pour this into the dry ingredients.  Using a hand held mixer, combine until mixture is smooth. You can add about a tablespoon of chocolate chips at this stage if you want them more chocolaty!   Pour the mix into the cups or muffin tin, filling up to 3/4 of the way up.

Bake for approximately 10 minutes or until a skewer when inserted in the muffins, comes out clean, and not more as they will dry out.  Leave to cool.

In the meantime you can prepare the coffee cream cheese frosting.

Coffee Cream Cheese Frosting


  • 25g soft butter
  • 85g soft cream cheese
  • 1/2 tsp vanilla essence
  • 1/2 tsp instant coffee powder
  • 180g icing sugar


Beat the butter with the cream cheese, adding the vanilla and the coffee powder.  Mix until smooth and creamy.  Slowly start adding the icing sugar, a little at a time, and scraping the sides of the bowl until it is all incorporated.  Either spoon over the cupcakes or use a piping bag to frost.  Garnish with coffee beans.

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