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!

Prep Time: 20 minutes

Cook Time: 20 minutes