Double Chocolate Coffee Flour Cupcakes with Salted Caramel and Strawberries
Rich, dense chocolate cupcakes with a fruity flavor from coffee flour, topped with decadent chocolate frosting and caramel sauce.
Servings Prep Time
8cupcakes 25minutes
Cook Time
Servings Prep Time
8cupcakes 25minutes
Cook Time
  1. To make the frosting: Place the dates in a high-speed blender. Pour the water over the dates, making sure they are submerged. Cover the blender and allow the dates to soak for 15 minutes.
  2. Once the dates have soaked, turn on the blender and blend the dates and water until smooth.
  3. Add the cocoa powder, vanilla, and salt. Blend to combine. (Mixture will be very thick.)
  4. Allow to chill and firm in the fridge for 1-2 hours. Bring to room temperature before frosting cupcakes.
  5. To make the cupcakes: Preheat oven to 350 degrees F.
  6. Whisk eggs, egg yolk, coconut oil, and maple syrup in a mixing bowl.
  7. Sift in cocoa powder, coffee flour, and coconut flour all at once.* Stir thoroughly until completely smooth.
  8. Gently stir in the baking soda and salt.
  9. Divide evenly between six lined muffin tins. Bake in the preheated oven for fifteen minutes, until risen and firm to the touch. Allow to cool.
  10. To assemble cupcakes: Frost cooled cupcakes with chocolate-date frosting.*
  11. Top with strawberries.
  12. Drizzle heavily with caramel sauce and sprinkle with flaky sea salt. Serve immediately and enjoy!
Recipe Notes
  • It is important to sift the cocoa powder, coffee flour, and coconut flour┬átogether because they all absorb liquid at different rates. If one is added before the others, it will absorb a disproportionate amount of liquid and alter the texture of the recipe.
  • There will be leftover frosting. I suggest dipping with apple slices, strawberries, or a spoon!