Gluten-Free Chocolate Cupcakes with Espresso Ganache - Zest and Lemons

Indulge in these rich and decadent gluten-free chocolate cupcakes infused with the zesty freshness of lemon zest. Topped with a luscious espresso ganache, they make for a delightful treat for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup brewed espresso
• 1/2 cup dark chocolate chips
• Zest of 1 lemon

Instructions:

Preheat oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt

In another bowl, whisk together eggs, honey, melted coconut oil, and vanilla extract

Gradually add the wet ingredients to the dry ingredients, stirring until well combined

Fold in the lemon zest

Pour the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Remove from oven and let cool completely

Meanwhile, prepare the espresso ganache by heating brewed espresso in a small saucepan over medium heat

Once heated, remove from heat and stir in dark chocolate chips until melted and smooth

Allow ganache to cool slightly

Once cupcakes are cooled, spread or drizzle the espresso ganache over the cupcakes

Serve and enjoy