Yesterday, I was a baker. Some days I feel like I'd much rather be a cook than a baker and then there are the days when I just really love to bake...I think its the outcome I enjoy in baking. So yesterday as I stood in my kitchen for several hours baking. I envisioned myself owning a quaint little bakery and cooking baked goods all people could eat. Well, it was a good day dream as chocolate was whipped, confectioner sugar puffed into the air and my kitchen was in complete disarray. It was such a joy to make these for one of my dearest friend's baby shower. She loves healthy eating and a healthy lifestyle and has taught me so much along the way. I couldn't wait to make her the GFDF cupcakes. I knew she would love them (if they turned out well...hahaha). Love you Abby!! Cannot wait to meet your precious Lil one!!
An interesting thing I learned as I was making these cupcakes is the ingredient of espresso powder. I did not know that espresso powder intensifies and enhances the taste of chocolate. I thought that was really cool. Okay on to the recipe...you will want this one.
Chocolate Cupcakes
serves 25 prep time 30min cook time 17-20min
2 Tbsp instant espresso powder
1 cup boiling water
1/2 cup cold water
2 Tbsp pure vanilla extract
1/2 cup vegetable oil
2 large eggs
2 cups Silvana's All Purpose Flour
3/4 cup unsweetened cocoa powder
1 cup packed light brown sugar
1 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 350. Line your muffin pan with liners. In a small bowl whisk, espresso powder and boiling water until dissolved. Add the cold water, vanilla, oil and eggs and whisk until combined.
In a stand mixer (using the whisk attachment) or regular mixing bowl whisk, flour, cocoa powder, brown sugar, confectioners sugar, baking powder, baking soda and salt. Whisk in the egg mixture until combined. Scraping down the edges making sure all is incorporated.
Pour batter into muffin pan, two-thirds full. Bake your cupcakes until springy to the touch or until a toothpick can be inserted in the center and come out clean, about 17-20 minutes. Let cool completely on a wire rack before icing.
Chocolate Buttercream Icing & Mocha Buttercream Icing
Chocolate
1/2 cup vegetable shortening
1/2 cup dairy free butter
1 Tsbp vanilla extract
4 cups confectioners sugar
3/4 cup unsweetened cocoa powder
6 Tbsp rice milk
Mocha
1/2 cup vegetable shortening
1/2 cup dairy free butter
1 Tbsp vanilla extract
4 cups confectioners sugar
2 Tbsp brewed coffee, cooled
In a stand mixer with whisk attachment, cream butter & shortening. Add vanilla. Gradually add sugar (and cocoa for chocolate), 1 cup at a time, beating on medium speed. Add milk (or coffee) and beat at medium speed until light and fluffy. Put icing in a Ziploc bag, snip one corner and pipe onto your cupcakes.
*Btw these cupcakes where super moist...and I eat one tonight, still moist baby!! I think we equate GF with, dry & crumby...just unappealing. These will blow that out of the water.
ENJOY
