These flourless chocolate cupcakes are made with a dairy free chocolate frosting also called a coconut cream chocolate frosting that will not disappoint.
* Note: the frosting in this recipes needs to start the night before.
Coconut Cream Chocolate Frosting
The night before, chill 1 can of full-fat coconut milk in the fridge overnight.
Open can and scoop only the solid white coconut cream into a bowl.
In a double boiler, melt the chocolate.
When it is half way melted add the coconut cream and stir until creamy.
Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until it firms up enough to whip into frosting.
Once firmed, whip it with electric beaters until smooth and creamy.
Frost as normal.
Preheat oven to 350F.
Grease a 12 hole muffin tray with oil or butter.
Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
Sift cocoa over top and whisk until smooth.
Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
Cool in pans on rack 10 minutes.
Carefully remove cakes and cool on rack.