Decadent Dirty Chai Chocolate Cupcakes
Ingredients
- 1/3 cup (105g) maple syrup
- 1/3 cup (80g) coconut sugar
- 3/4 cup (180g) freshly brewed coffee
- 1/2 cup (125g) Chocolate SunButter
- 1 tsp vanilla extract
- 1 cup (140g) cassava flour
- 3 tbsp (23g) coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp chai spice mix ↓
Chai Spice
- 1 tbsp cinnamon
- 2 tsp ginger
- 2 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp allspice
Preparation
Mix together the chai spices and set aside.
In a mixing bowl, combine maple syrup, coconut sugar, freshly brewed coffee, Chocolate SunButter, and vanilla extract.
Microwave the mixture for 30 seconds to melt the Chocolate SunButter slightly, then whisk until smooth.
Add cassava flour, coconut flour, baking powder, baking soda, salt, and the chai spice mix. Mix until well combined and smooth.
Scoop the batter into a cupcake pan lined with paper liners, filling each liner about 3/4 of the way.
Bake the cupcakes in a preheated oven at 350°F (175°C) for 22-25 minutes.
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.