Gluten-free, Vegan Chocolate Cupcakes with Coconut Frosting

For Cupcakes:

• 1½ cup gluten-free flour
• 1 cup rapadura sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup canned coconut milk, mixed well before measuring
• ½ cup olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp pure vanilla extract
• 2 tsp instant coffee powder

For Frosting:

• 1/4 cup unrefined organic coconut oil
• 1 tsp pure vanilla extract
• 1.5 cups confectioners’ sugar
• 2-4 TBSP coconut milk

DIRECTIONS

1. Preheat oven to 350°F. Makes 24 mini cupcakes with enough left over to bake in a ramekin as a sample. Yum!
2. In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and coffee powder. Pour wet mixture into dry; whisk until just combined.
3. Fill cups 3/4 full with batter. Bake 16 to 18 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool.
4. Frosting:  since coconut oil is hard at room temperature it is best to melt it first, then let it cool just enough to be workable. Using a hand mixer beat the cooled oil till creamy. Add vanilla and confectioners’ sugar and beat to incorporate. Add coconut milk 1 Tbsp at a time, until frosting reaches desired consistency and flavor. With less liquid the frosting will be firm enough to pipe. I added 4 TSBP to create a lovely ganache texture.

We’re already planning variations for next time. Like leaving out the coffee powder and adding cinnamon and a little cardamom. What do you think?

Share your thoughts below.