chocolate sprinkles or dairy free mini chocolate chips {optional}
INSTRUCTIONS
Preheat oven to 350 degrees. Spray cupcake pan with nonstick cooking spray {do not use cupcakes liners}.
Using whisk, sift together flour blend, cocoa powder, cane sugar, brown sugar, espresso powder, baking powder, baking soda and salt in large mixing bowl. Set aside.
Stir together coconut milk, water and vinegar in separate bowl. Add oil and vanilla extract. Slowly whisk in flour mixture. Beat for 1 minute, until smooth.
Pour batter into prepared cupcake pans, filling 2/3 full. Bake for 17-19 minutes, until toothpick inserted in center comes out clean. Remove from pan and place on cooling rack to cool completely.
Make chocolate ganache by placing chocolate chips and coffee creamer in microwave safe bowl. Microwave 30 seconds. Stir until chocolate is melted and smooth.
If needed, cut off rounded tops of cupcakes so lay flat when inverted. Turn upside down onto cooling rack.
Pour ganache over cakes, allowing excess to drip down side. Allow to set by placing in refrigerator for 10 minutes.
To make espresso buttercream, beat vegan butter and shortening for 1 minute in large bowl of standing mixer.
In small bowl, mix together coffee creamer and espresso powder until dissolved. Add to creamed butter, along with powdered sugar and vanilla. Beat 2 minutes, until light and fluffy.
Place buttercream in large piping bag with star tip. Pipe on top of ganache layer on cakes. Top with chocolate sprinkles. Enjoy within 1-2 days.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/04/gluten-free-vegan-dark-chocolate-mocha-mini-cakes.html