Mix all dry ingredients in a medium mixing bowl, ensuring they are really well combined, especially the baking powder.
Dissolve the coffee in the boiling water and allow to dissolve.
Beat the eggs with a hand mixer in a large bowl until light and frothy. Add the melted butter, extra virgin olive oil, almond milk, vanilla extract and coffee mixture, continuing to mix until well combined.
Add the dry ingredients into the wet ingredients and using the hand mixer, mix until combined.
Spoon into cupcake pans/prepared cupcake trays and smooth off the tops.
Bake for 18-23 minutes at 165 C/330 F Fan Forced. Allow to cool before frosting/icing.
Ganache Drizzle Recipe
Bring 75 gms/2.6 oz heavy/pure cream just to the boil (on stove top or in microwave), taking care not to boil or the ganache will split. Remove from heat and stir in 50 gms/1.8 oz of dark chocolate (85% couveture). It will gradually melt into the cream. Stir until well blended.
Allow to thicken to desired consistency, or thicken by placing in the fridge. Spread or drizzle onto cool cupcakes.
Chocolate Buttercream Recipe
Beat 100 gms/3.5 oz butter for about 2-3 minutes, until light and creamy.
Add 100 gms/3.5 oz powdered (confectioners/icing) sweetener and 1/3 cup cocoa, and continue to beat until mixture is smooth and creamy, for about 1-2 minutes.
Finally add 1 teaspoon vanilla extract and 2 tablespoons of heavy/pure cream and continue to beat until smooth and creamy, for about 1 minute.
Use either a knife or a piping bag to frost/ice your cupcakes.
Use sweetener of choice in the cup cakes. You will need to add 1/2 cup of erythritol, xylitol or coconut sugar in lieu of the stevia blend specified in the recipe. Taste the batter to ensure that the cupcakes are sweet enough for your taste. Add additional sweetener if desired.Add 1/3 cup chopped walnuts or 1/3 cup of raspberries for variation.Omit coffee at own risk as it enhances the chocolate flavor. If serving to children you may wish to leave it out.Add 1/4 cup of roughly chopped dark chocolate (small choc chip size) or choc chips and stir through the batter prior to baking.Muffins can be made instead of cupcakes.Recipes containing coconut flour can stick at times. If you are using quality silicon pans then you should be ok but if they have stuck before spray them with coconut oil. If you use patty pans, spray with coconut oil before spooning the batter in.Note that nutritional information does not include icing/frosting.