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Caption: Chocolate Coffee Cupcakes
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Caption: CAKE
110 g gluten free flour with xanthan gum
3 tbsp raw cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
100 ml agave nectar
60 ml apple sauce
50 ml coconut oil
5 ml vanilla extract
30 g dark chocolate + 2 tbsp water {melted together}
1/4 cup strong coffee
1/8 cup warm water + 10 ml lemon juice
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Caption: TOPPING
{for the ganache}
60 g dark chocolate
40 ml coconut cream
20 ml agave nectar
{for the additional decoration}
2 tbsp coconut cream
1 tbsp espresso powder
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Caption: Grease cupcake pan
{recipe yields six cupcakes}
Preheat oven to 160 degrees Celsius
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Caption: Sift together flour, salt, baking powder and baking soda
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Caption: Add cocoa powder
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Caption: Add coconut oil, agave, apple sauce, vanilla and melted chocolate
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Caption: Add liquid coffee and warm lemon juice water to batter. Mix well until completely combined.
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Caption: Spoon batter into greased pan.
Bake for 25 minutes.
Allow to cool completely on wire rack.
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Caption: TOPPINGS
Carefully melt chocolate and agave nectar together.
Stir in coconut cream.
Allow ganache to cool for five minutes.
Spoon ganache onto cupcakes {roughly one teaspoon each}.
Spoon a smaller amount {about half a teaspoon} of the remaining coconut cream on top of the ganache layer.
Sprinkle espresso powder on top. I used a fine tea strainer for this.
Create swirls by dragging a small wooden pick through topping, if desired.
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Caption: #stellersweets #vegan #glutenfree #100daysofveganbaking