Add the Sour Cream and mix until there are hardly any more lumps.
In a separate bowl, sift the Almond Flour, Cocoa Powder, Instant Coffee, Salt, and Baking Powder. Mix well.
Slowly add the dry ingredients to the wet mixture. Mix to incorporate.
Let it sit for 30-40 minutes. Please read my note in my post!
Pour into (2) 6″ inch non-stick cake pans and bake for 25-35 minutes or until a toothpick comes out *almost clean*. Don’t over bake.
Let it cool completely before frosting (and devouring )
Cream Cheese Frosting (optional):
Mix all ingredients together with a hand mixer until smooth and there are no visible lumps.
NOTES
This should make 12-20 Cupcakes (depending on the size). If you’re using cupcake liners or mini-bundt molds, the bake time should only be between 20-25 minutes. Please check after 25 minutes if you’re going to use smaller molds and add 2 minutes at a time.
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Source: https://www.copymethat.com/
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