Gluten free vegan mocha chip cupcakes

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Cane sugar
  • 1/2 cup Cocoa powder, good quality
  • 2 oz Dark chocolate, dairy free
  • 1/4 cup Non-hydrogenated shortening, organic
  • 3 1/2 cups Powdered sugar, organic
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 2 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Sunflower seed or organic canola oil
  • 1 tbsp White vinegar

• Drinks

  • 2 tsp Espresso, instant powder
  • 2 tbsp So delicious dairy free coconut milk coffee creamer

• Liquids

  • 1/2 cup Water

• Other

  • 1/2 cup So delicious dairy free unsweetened coconut milk

Found on sarahbakesgfree.com

Ingredients

• 1 1/4 cups Sarahs gluten free flour blend
• 1/2 cup good quality cocoa powder
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious Dairy Free unsweetened coconut milk
• 1/2 cup water
• 1 tablespoon white vinegar
• 1/3 cup sunflower seed or organic canola oil
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup vegan butter, softened
• 1/4 cup organic non-hydrogenated shortening
• 3 1/2 cups organic powdered sugar, sifted
• 2-4 tablespoons So Delicious Dairy Free coconut milk coffee creamer
• 1 teaspoon pure vanilla extract
• 2 teaspoons instant espresso powder
• 2 ounces dairy free dark chocolate, finely grated

Directions

• Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners.
• Sift together flour blend, cocoa powder, cane sugar, brown sugar, baking powder, baking soda and salt in large mixing bowl. Set aside.
• In small bowl, stir together coconut milk, water and vinegar. Add oil and vanilla extract. Slowly add to flour mixture. Beat for 1 minute until smooth.
• Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
• To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer.
• In small bowl, dissolve espresso powder in 2 tablespoons coffee creamer. Add to mixing bowl, along with powdered sugar and vanilla. Beat for an additional 2 minutes. Add another tablespoon of coffee creamer as needed. Beat buttercream until light and fluffy.
• Mix in grated dark chocolate (I just grated bar chocolate using a cheese grater). Place buttercream in piping bag with large star tip and frost cooled cupcakes. Best enjoyed within 1-2 days.