Gluten And Dairy Free Chocolate Cupcakes
Total Steps
13
Ingredients
14
Tools Needed
10
Ingredients
- 1/2 cup coconut flour
- 1/2 cup cornstarch or tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup cocoa
- 1 cup water
- 5 eggs
- 1 tablespoon vanilla
- 10 tablespoons Earth Balance (vegan) butter
- 1 cup sugar
- 1 cup casein free chocolate chips
- 1/2 cup SO Delicious coconut creamer
- 2 teaspoons instant coffee(optional)
Instructions
Step 1
Preheat oven to 375 degrees Fahrenheit.
Step 2
Bring the water to a boil. Stir in the cocoa until melted and set aside until it comes to room temperature.
Step 3
Sift or thoroughly mix together the coconut flour, cornstarch (or tapioca flour), xanthan gum, salt, and baking soda to remove any clumps.
Step 4
Beat together the butter and sugar.
Step 5
Beat in the eggs, one at a time, then the vanilla, scraping down the bowl as necessary.
Step 6
Add the flour mixture and beat until incorporated, scraping down the bowl if needed.
Step 7
Add in the cocoa mixture and beat until smooth. The batter will be thin.
Step 8
Line a muffin tin with baking cups or spray generously with oil.
Step 9
Fill each cup almost to the top and bake 16-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Step 10
To make the ganache icing: Place chocolate chips and instant coffee in a medium sized bowl.
Step 11
Heat the creamer over medium heat until it reaches a gentle boil.
Step 12
Pour the warm creamer over the chocolate and coffee, and whisk until smooth.
Step 13
Dip the top of the cupcakes in the ganache and place them in the refrigerator until set.