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)

mocha cupcakes
{gluten free, vegan}


*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)

*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

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