Flourless Mocha Cupcakes with Whipped Cream

During this summer my youngest daughter has been baking quite often. She is 10 years old and dreams of owning a bake shop. I say,”dream high my baby girl”. My job is to support her on her dreams and help on whatever I can. In this case is with some baking lessons. When you were a kid, what did you dream on becoming? I also wanted to own a coffee shop with lots of baked goods. It helped that my first job was in a family owned bakery, owned by my cousin. Pretty much a “Cake Boss” kind of deal. Funny how things happen. Now, I bake for our family, friends and anyone around me. For fun, for love and to share here on the blog.

Here’s what my girl baked for a Friday night gathering, flowerless mocha cupcakes topped with whipped cream. Super simple and fun to make. I wanted her to start baking fast, easy and delicious goodies. When she gets older and want to add more intricate recipes to her repertoire, I’ll be there to help as well.

Flourless Mocha Cupcakes with Whipped Cream

Yield: 18 cupcakes

Prep Time: 15 minutes

Total Time: 15 minutes

Moist mocha cupcakes topped with the most delicious whipped cream and cocoa powder. Perfect for any afternoon, like today!

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Ingredients

• 2 tablespoons Instant Espresso Coffee Powder
• 6 tablespoons Butter
• 1/2 cup Sugar
• 1 tablespoon Honey
• 1 cup Water
• 1 1/2 cups Almond Flour
• 2 tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda

Topping

• 1 cup Whipped Cream
• 2 teaspoons Powder Sugar
• 1 teaspoon Vanilla Extract
• Unsweetened Cocoa, sifted for dusting

Instructions

1. Heat the oven to 350 degrees.
2. Grab a cupcake/muffin baking pan and insert cupcake liners into them.
3. Put the coffee powder, butter, sugar, honey, and water in a pan and heat gently. Stirring until the sugar has dissolved.
4. Bring to a boil, then reduce the heat and let simmer for 5 minutes.
5. Pour into a large heatproof bowl and let it cool.
6. When the mixture has cooled, sift in the flour and cocoa.
7. Dissolve the baking soda in the milk, then add the mixture with the egg and beat together until smooth.
8. Spoon the batter into the paper cases. Tip, I use a small ice cream scooper. This helps them bake all the same size.
9. Bake for 15-20 minutes or until a toothpick comes out clean. They should be well risen and firm to the touch.
10. Transfer to a wire rack to cool.

For the topping

1. Just before serving, spoon heaped teaspoonfuls of cream on top of each cupcake. This is a great job for the kids to show off their skills.
2. Dust lightly with sifted cocoa powder.
3. Store the cupcakes in the refrigerator until ready to serve, or any leftover, if any!

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 102mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 2g

I love getting in the kitchen with my girls. We are building a foundation early on. A passion for food, where it comes from and the variety of dishes that can be made. Get kids into your kitchen, get messy, have lots of laughs and make memories. All of these are, priceless.

Now, tell me what have you been making this summer? Any new recipes or crafts?

Wanda Lopez

Hi there! I’m Wanda – the creator and author at My Sweet Zepol a healthy food, travel, and lifestyle blog. Passionate about food photography, food styling, entertaining and advocate about creating memories around the kitchen table. With a mission to create easy-to-make meals for the busy family.