These Hot Chocolate Cupcakes are a festive and sweet treat made with FlavCity Hot Chocolate. This recipe transforms the classic warm beverage into cupcake form! These are the perfect dessert to bring to a party, enjoy with family and friends, or keep for yourself! Makes 12 cupcakes.
Directions
- In a large bowl, add the almond flour, hot chocolate, salt, and mix well.
- Melt ghee or butter and allow to cool.
- Add the egg yolks to a medium size bowl along with the maple syrup, vanilla, vinegar, melted ghee, and whisk well. Add the wet mixture on
top of the almond flour mixture and stir with spatula until fully incorporated. Set aside. - Preheat oven to 325F. In another bowl, beat the egg whites with a hand mixer until they reach stiff peaks.
- Add the baking soda to your fingers and rub out any small clumps directly over the bowl with the batter, then mix well. Add 1/3 of egg whites at a
time and fold it in. - Scoop the batter evenly to a prepared muffin pan to make 12 cupcakes. Bake for 22 minutes and then allow the cupcakes to cool.
- Make the frosting by adding the butter and coconut oil to a medium size bowl. Beat on high with a mixer, until fluffy. Add the honey and beat
for 20 seconds. Add the tapioca flour, vanilla, and salt, and beat on high until fully incorporated, about 45 seconds. Add beet root powder and mix again, until your frosting has a nice, even pink color. - Use a piping bag or an offset spatula to frost the cupcakes as soon as they’re cooled. Top with sprinkles, and enjoy!
Note.
It’s best to frost the cupcakes immediately after making the frosting. If you refrigerate the frosting first, it will get too hard and will need 20-30 minutes to come to room temperature. Store leftover cupcakes
in the refrigerator for up to 2 days.
