Tuesday, July 23, 2013

mocha cupcakes {gf,v}


 Need a chocolate fix? Here ya go. These are super dark, rich, and creamy chocolaty little morsels. The first batch I made was a tad dry, so I've adjusted the recipe. The batter will be fairly thin...resist the urge to add more flour. The frosting turned out delish. I'm not normally a frosting girl, but this stuff was goooooood. Like knock-your-momma-outta-the-way-to-lick-the-bowl good. (I'm pretty sure this is what LL Cool J's song is about) So mommas and chocolate cravings beware. Cupcake's gonna knock you out. (metaphorically speaking of course)

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mocha cupcakes
{gluten free, vegan}

{{{INGREDIENTS}}}

cupcakes:
*1-1/2 cups all-purpose gluten free flour 
*1/2 cup unsweetened cocoa powder
*1-1/2 tsp baking soda
*1/2 tsp salt
*1/2 cup agave
*1 tsp vanilla
*1 tbsp apple cider vinegar
*1/2 cup coconut oil, melted
*1 cup cooled strong coffee
*2/3 cup chocolate chips (optional)

frosting:
*1/2 cup full fat canned coconut milk (put in fridge the night before and use the top, thick portion)
*1 cup melted chocolate chips
*1/2 tsp vanilla


{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Mix the dry ingredients in one bowl and the wet in another and add together. (the mixture will be pretty thin. I made the mistake of adding another 1/2 cup of flour to the first batch and those came out dry.)
3. Add batter to greased muffin tin. I added chocolate chips to each cupcake at this point. (my rule: more chocolate = better.)
4.Bake for 12-15 minutes or until inserted toothpick comes out clean.
5.Let cupcakes cool for 5 minutes before transferring to wire rack. Completely cool before frosting.
6.To make frosting add the ingredients to a large bowl and use hand mixer on medium speed for 2-3 minutes. If necessary, place frosting in the fridge for several minutes to set.

Makes 12 cupcakes





linked to:
Simply Sugar & Gluten Free HERE