Gluten And Dairy Free Chocolate Cupcakes
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup cocoa
1 cup water
1 tablespoon vanilla
1 cup sugar
Chocolate Ganache Icing:
1/2 cup SO Delicious coconut creamer
2 teaspoons instant coffee, optional
Preheat oven to 375 degrees.
Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda. Mix together well. If you have a sifter go ahead and sift it to get out all the clumps. You don't want to bite into your cupcake and get a clump of coconut flour. I don't have a sifter so I used my hands to de-clump the flour the best I can.
Beat together the butter and sugar.
Beat in the eggs, one at a time, then the vanilla. Scraping down the bowl as necessary.
Add the flour mixture and beat until incorporated. Again, you might need to scrape down the bowl.
Add in the cocoa mixture and beat until smooth. Batter will be thin.
Line a muffin tin with baking cups or spray generously with oil.
Lets make the ganache icing: Place chocolate chips and instant coffee in a medium sized bowl.