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Categories:
flour sugar cocoa powder baking powder chipotle powder ground cinnamon salt xanthan gum soy milk canola oil Espresso vanilla vinegar chocolate powdered sugar cocoa powder butter soy milk vanilla
Viewed: 13 - Published at: 3 years agoIngredients
- 1 cup gluten-free flour mix
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 1/4 cups soy milk
- 1/2 cup canola oil
- 1/4 cup espresso
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar
- 1 chipotle dark chocolate bar, cut into 12 large chunks
- 8 cups powdered sugar
- 1 cup cocoa powder
- 8 ounces vegan butter spread, such as Earth Balance
- 3/4 cup soy milk
- 1 tablespoon vanilla extract
Method
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
- In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated.
- Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
- Fill the cupcake liners three-quarters-full with batter.
- Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes.
- Cool the cupcakes completely.
- For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy.
- Put into a pastry bag and cut 1/2-inch off the tip.
- To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.
