Gluten And Dairy Free Chocolate Cupcakes

Photo: Cooking Gluten Free

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 or ⅔ C Earth Balance (vegan) butter

1 cup sugar

Chocolate Ganache Icing:

1 cup casein free chocolate chips

1/2 cup SO Delicious coconut creamer

2 teaspoons instant coffee, optional

Preparation

Preheat oven to 375 degrees.

Bring the water to a boil. Stir in the cocoa until melted and set aside until it comes to room temperature.

Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda. Mix together well. If you have a sifter go ahead and sift it to get out all the clumps. You don't want to bite into your cupcake and get a clump of coconut flour. I don't have a sifter so I used my hands to de-clump the flour the best I can.

Beat together the butter and sugar.

Beat in the eggs, one at a time, then the vanilla. Scraping down the bowl as necessary.

Add the flour mixture and beat until incorporated. Again, you might need to scrape down the bowl.

Add in the cocoa mixture and beat until smooth. Batter will be thin.

Line a muffin tin with baking cups or spray generously with oil.

Fill each cup almost to the top and bake 16-20 minutes, or until a toothpick inserted in the middle of muffin comes out clean.

Lets make the ganache icing: Place chocolate chips and instant coffee in a medium sized bowl.

Heat the creamer over medium heat until it reaches a gentle boil.

Pour the warm creamer over the chocolate and coffee, whisk until smooth.

Dip the top of the cupcakes in the ganache and place in refrigerator until set- 30-60 minutes.