Gluten/Dairy/Soy Free Mocha Chocolate Cupcakes with Espresso Buttercream
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 504.1
- Total Fat: 35.4 g
- Cholesterol: 15.4 mg
- Sodium: 287.9 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 0.8 g
- Protein: 1.3 g
IntroductionMoist and flavorful gluten, dairy and soy free cupcakes! Moist and flavorful gluten, dairy and soy free cupcakes!
2 cup Namaste Gluten Free Perfect Flour Blend (by JANIS-IRENE)
1 tsp Baking Soda
0.25 tsp Morton Iodized Salt
1.5 tsp Instant Espresso Powder (by JACKSINBOXES)
5.28 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
32 tbsp Earth Balance Vegan Buttery Sticks (by ERINCOTT)
8 fl oz Regular Coffee, brewed from grounds
.5 cup Silk Coconut Milk (Unsweetened)
.5 tbsp Apple Cider Vinegar, Bragg's Organic
1 tsp Vanilla Extract
2 serving Marketside large organic eggs
32 tbsp Organic Palm Shortening (by PYRGOMACHE)
16 tbsp Earth Balance Vegan Buttery Sticks (by STRUKBYASTAR)
4 cup organic powdered sugar (by LILBUCK)
2 tsp Instant Espresso Powder (by JACKSINBOXES)
2 tsp Vanilla Extract
1 oz 1 container (11oz) - so delicious full fat culinary coconut milk (by CLIPPERGEAR17)
96 tsp Organic cane sugar
Decorating cupcakes with a pastry bag and tip will give it that bakery look! Have fun with it and sprinkle some chocolate sprinkles or curls on top. Will keep in an airtight container on the counter for two to three days, will keep in the fridge in an airtight container for a week, best when brought back to room temperature before eating.
Preheat oven to 350
Line your cupcake pan(s) with 24 cupcake liners. (This will make two 8 inch cake layers)
In a small bowl, add 1/2 cup of unsweetened coconut milk and 1/2 tbs apple cider vinegar, stir and let sit for 5 minutes, this will be your buttermilk!
In a large mixing bowl, combing Namaste flour blend, sugar, baking soda, salt and espresso powder. Blend and set aside.
In a medium sauce pan over medium heat, add 1 cup brewed coffee, 1 cup butter and the cocoa, stir until combined and butter is melted.
Pour cocoa mixture into dry ingredients and blend till combined.
Add *buttermilk, eggs and vanilla and beat at medium speed for one minute.
Pour 1/4 batter (i use an ice cream scoop) into each of the cupcake liners.
Bake at 350 for 17-22 minutes, depending on your oven and cupcake size. I am Johnny on the spot checking them at 15 minutes in. Cupcakes are done with inserted toothpick comes out clean with few crumbs. After cooling in the pan for 5 minutes, transfer to baking rack to cool completely.
For The Frosting:
In a large mixing bowl, cream together softened (room temperature) buttery sticks and shortening. Be sure to scrap sides and bottom of the bowl to make sure all the butter is incorporated. Mix until shortening/butter looks light and fluffy, this can take several minutes.
Begin to add the powdered sugar, 1/4 cup at a time, scraping sides and add more after it's blended. Once powdered sugar is completely blended, add espresso powder, be sure to scrape the sides and bottom as well.
Add vanilla and unsweetened coconut milk, full fat. Blend until frosting is the right consistency for you. You may add more coconut milk by the tbs if needed if you are not happy with the consistency!
Serving Size: Makes 24, 2 inch cupcakes (1/4 cup batter per liner.)