Here is the latest in Sweet Bean’s kitchen! Try our chocolate in these cupcakes is enhanced by freshly brewed coffee and flaked sea salt. So rich and fudgy, yet not too sweet. As always, we would love to see and hear from you about how your own cookie creation.

Salted Chocolate Mocha Cupcakes

Total Time: 18 minutes

Ingredients

Whipped Chocolate Ganache *

• 1/3–1/2 cup full-fat coconut milk from the can

• 10–12 oz bag of quality semi-sweet or dark chocolate, chips or chopped up bar**

Chocolate Mocha Cupcakes

• 1 1/4 cup coconut sugar

• 1/3 cup dutch-processed cocoa powder

• 3/4 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unbleached all-purpose

• 1 cup strongly brewed coffee

• 1/4 cup melted coconut oil or olive oil

• 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)

Whipped Chocolate Ganache

• flaked or coarse sea salt, for sprinkling (optional)

*To pipe frosting tall, double the ganache recipe

**Milk or white chocolate will work as well.

Instructions

Ganache

1. There is no added sweetener, so use the chocolate that has the amount of sweetness that suits your taste. While the cakes are baking, you can begin making the ganache. This frosting takes a little over an hour overall, so keep that in mind if you’re pressed for time. Heat the coconut milk and chocolate over a double boiler until chocolate is melted and mixture is smooth. If your coconut milk has the thick cream and liquid separated, I like to use the hardened coconut cream to create a thick and fluffy frosting. You can still use regular coconut milk from the can, but I would start with the lesser amount of 1/3 cup and add more while mixing, if necessary. If using a 10 oz. bag of chocolate chips begin with the lesser amount of 1/3 cup coconut milk as well. You can use the full 2/3 milk if you want frosting that is a little looser and easier to spread. Cover and place mixture into the fridge or freezer for 1 hour or until chilled and firm.

2. When firm, use a mixer to beat the chocolate mixture for several minutes until light and fluffy. You can mix in a little more coconut milk to thin the frosting, if needed.

Cupcakes

1. Preheat oven to 350F. Place paper cupcake holders into 12 cups of a muffin pan and set aside.

2. In a large mixing bowl, combine sugar, cocoa powder, baking powder, baking soda, salt, and flour. Stir well before adding the coffee and melted coconut oil. Mix until combined. Add egg and continue to mix until the batter is smooth. Use a rubber scrapper to scrape the sides and bottom of bowl to make sure all ingredients are evenly incorporated.

3. Use a 1/4 cup to scoop batter into each paper liner, filling two-thirds full. You should have enough for about a dozen cupcakes, give or take.

4. Place pan into the preheated oven and bake for 15-18 minutes, or until cupcakes are puffed and center is set (should spring back when gently pressed.) Remove from oven and allow to cool on a cooling rack. Carefully remove cupcakes from the pan and continue to let cool thoroughly before frosting.

5. To frost like in the photos above, I used a Wilton 1M tip and pastry bag. Place tip into the bag and cut a small opening at the bottom so that the top of the tip fits through. Don’t cut too big of an opening or the tip can pop out. Fold down the sides of the bag and use an offset spatula or rubber scraper to scoop frosting into the piping bag. Bring the sides of the bag up over the buttercream and twist the end of the bag so that the buttercream can’t fall out.

6. You are going to begin piping a continuous stream, starting in the center and then pipe a full circle around the outer edge of the cupcake, near the liner. Once you pipe along the entire outer edge, continue piping in a circular motion, making smaller concentric circles as you pipe your way up, almost like making a soft-serve ice cream cone. When you get to the very top, release pressure on the piping bag and pull up to end. Top with a small pinch of salt. Continue until all cupcakes are frosted.