Directions

Preheat oven to 180c (160 fan), 350°F, Gas Mark 4. Line a muffin tray with 12 paper cases. In a large bowl, beat eggs until frothy. Add the vanilla extract and 50ml water to the bowl & beat to combine. In another bowl, mix together the almond flour, stevia, cocoa powder, instant coffee, & baking powder. Beat the egg mixture into the dry mix until thoroughly combined. Pour the finished batter into the muffin cases. Carefully cover with tin foil. Bake for 15 mins.

Remove foil and bake for a further 5mins. Test muffins are cooked through by inserting a cocktail stick into one & if it comes out clean they are ready. Cool on a wire rack for 30 minutes before refrigerating at least 1 hour. Place muffins on a large board.

In a bowl whisk together all frosting ingredients until fluffy. The easiest way to do whisk the ingredients is to use an electric whisk but a balloon whisk can be used. Put frosting into a piping bag and decorate each muffin. Finish by sieving a little cocoa powder over the top.