Chocolate Cupcakes :: Gluten Free, Dairy Free, Nut Free!

5 from 1 vote

1 cup brewed coffee
1 cup coconut “buttermilk” put 1 tbsp apple cider vinegar in a Pyrex measuring cup, and fill up to the 1 cup line with full fat coconut milk
2 eggs
½ cup olive oil
1 ½ cups sugar
1 tsp vanilla extract
1 2/3 cup Namaste Gluten Free Flour Blend fluff the flour before you measure
¾ cup cocoa powder I use the Rodelle cocoa powder from Costco
2 tsp baking soda
1 tsp aluminum free baking powder
1 tsp sea salt

Pre-heat the oven to 350 degrees and line 2 dozen cupcake tins with paper liners.
Brew your coffee while you prepare the batter.
Mix the ACV and coconut milk to make coconut “buttermilk.” Put the eggs, olive oil, sugar, vanilla extract, and coconut milk/ACV into a large mixing bowl and blend until smooth.
Add the flour, cocoa powder, baking soda, baking powder, sea salt, and brewed coffee, and blend until smooth and combined.
Scoop the batter into your cupcake tins (you’ll fill 24 cupcakes around ¾ full of batter). Bake the cupcakes at 350 degrees for 30-40 minutes. Bake time depends on oven variations, and cupcake tin material/color (Darker pans will bake faster than lighter pans or silicone pans.) A toothpick should come out clean from the center and the middle should spring back to touch.
Cool the cupcakes in the pan for a few minutes before turning them out onto a wire cooling rack to cool.
Let the cupcakes cool completely before frosting. Blend the frosting ingredients and frost to your liking.

If you tolerate dairy, you can swap the coconut milk for regular milk, and the palm shortening for unsalted butter.
If you are sensitive to coffee, you can swap the coffee for coconut milk or even just hot water (coffee is really just coffee infused water!). I had a friend trial the cupcakes with the coconut milk swap and the texture was great.
I have not tried this recipe with other GF flour blends. I think most will work, but if your blend does not have xanthan gum, you might want to add that for texture. I also have not tried the recipe with regular flour since I cannot have it. If you do try, let us know how you did in the comments!
This recipe only has 2 eggs, so I would imagine you could use egg replacer or flax egg if you are egg free. The cupcakes might not puff up as much, but it would bind ok with that!