And just like that,  August is here.

Ummmm, how?!

I honestly can’t believe how fast the year is flying by?!

August already?! Seriously?! Wow!

Although, I’m not complaining because August means winter is almost over, spring is on the way and most importantly, it’s my birthday month!

Yes my friend, you read that right – I get to celebrate my birthday all month long!

Because, why not?!

I thought I would kick off the festivities with some deliciously indulgent, secretly healthy dark chocolate matcha mud cakes.

Because what’s a birthday ( or celebration of any kind) without cake?!

Want one (or 2)?!

You know you do!

Subtly sweet, deliciously indulgent, super fudgy, seriously chocolaty, secretly healthy, dark chocolate mud cakes infused with a hint of magical matcha!

Chocolate + matcha = a matcha made in heaven! Sorry,  lame I know but it had to be done!

I love the way the earthy tones of matcha marry with the sweet, richness of dark chocolate. It’s soooooo good!

Have you tried it?

Do you love it?

Did we just become best friends?!

You guys, these cupcakes . . .

Oh.

My.

Deliciousness!

Think a healthier version of rich German chocolate cake !

And that optional, but not really, dark chocolate ganache frosting . . .

Can you say dreamy?!

I just want to slather that stuff over my entire life!

These delicious little cupcakes are, pretty much, everything I love in life all served up in one cute little cupcake.

Chocolate – check!

Matcha – got it!

Dreamy ganache infused with a hint of espresso – oh, my yes!

Simple to make – absolutely!

Secretly healthy – no one will ever know!

Thanks to the addition of magical matcha these cupcakes are not only insanely, and I mean INSANELY, delicious but they also pack a sneaky little nutritional punch!

They’re rich in antioxidants, high in calcium, potassium, magnesium, iron and fiber.

A natural anti-inflammatory.

Great for stabilizing blood sugar, balancing hormones, enhancing mood, aid concentration and restoring energy levels (both mental and physical).

They’re the superhero of the cupcake world!!!!

Which means we can absolutely, 100%, without question eat them for breakfast, right?!

Well, it’s my birthday (month) and I say we can, so cupcakes for breakfast it is!

Ok, so maybe not for breakfast, all the time but just this once, as it is a special occasion – extra special because #thisis40  . . . cupcakes for all!

I mean, how can you resist . . .

They’re all natural made with no refined flours or sugars using  just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in less than 30 minutes! Everybody got time for that!

And just when you thought you couldn’t love them anymore, this recipes makes just 6 delicious little mud cakes so it’s perfect for those moments when you’re craving cupcakes but don’t want to bother baking, or can’t be trusted with (←we’ve all been there) an entire batch of 12-24.

Deliciously winning on so many levels!

All natural, quick and easy, deliciously indulgent, secretly healthy, dark chocolate matcha mud cakes . . .

Gluten Free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto & Vegan friendly !!

Come celebrate with me!!

Make them. Eat them. Love, love, them.

{Small Batch} Dark Chocolate Matcha Mud Cakes

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo & Vegan Friendly

Makes 6 standard size secretly healthy, deliciously indulgent, dark chocolate matcha mud cakes.

Ingredients –

For the cupcakes –

1 egg – vegan friends sub 1 chia/flax egg or your fave egg replacement

1 teaspoon of vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1/2 cup unsweetened vanilla almond milk

3/4 cup almond meal

2 Tbsp coconut flour

1/4 cup cacao

1 Tablespoon of matcha green tea powder – more or less to taste – I use Matcha Maiden – Use EM15 to get 15% off

1/4 cup  of monk fruit sweetener (or coconut sugar)

1/2 teaspoon of instant espresso – optional this really helps enhance the richness of the chocolate

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

A handful of dark chocolate, roughly chopped

For the dark chocolate ganache frosting –

1/4 cup coconut (or regular ) cream

1/2 block (1/4 cup) dark chocolate

1 teaspoon of vanilla

1 pinch of salt

Method –

For the cupcakes ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside

3 – In a medium bowl place egg, vanilla, coconut oil and milk and whisk until well combined

4 – Add almond flour, coconut flour, matcha powder, cacao, sugar, baking powder, salt and espresso (if using) and stir to combine.

5 – Add chocolate chips and stir until just combined.

6 – Spoon into prepare muffin tray and bake for 10-12 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center

7 – Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely

While your cupcakes are cooling prepare the frosting –

1 – Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.

5 – Spread on to your cupcakes.

6 – Devour!

Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze (un-frosted) for up to 3 months.

Enjoy xo

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Question of the day –

What kind of cake would you have for your birthday??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cupcakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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