My Favorite Chocolate Cupcakes

Updated Jun 26, 2018, Published May 07, 2013

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2 tablespoons flax meal mixed with 6 tablespoons hot water to make a slurry (this is an egg replacement)
1 (6-ounce) container So Delicious Greek Style Vanilla cultured coconut milk
1 ¼ cups So Delicious unsweetened coconut milk
½ cup grapeseed oil or coconut oil, liquified
2 tablespoons vanilla extract
2 teaspoons instant coffee
1 cup Johnna’s Favorite Gluten-Free Flour Blend
2 cups blonde coconut sugar (I use Madhava)
1 cup almond meal
2/3 cup unsweetened cocoa powder (don’t skimp on this; buy a good one such as Askinosie)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon guar gum

Preheat the oven to 350ºF. Line standard muffin tins with liners for 18 cupcakes or use 24 baking cups if using Paper Eskimo cups. In the bowl of a stand mixer, mix the flax meal slurry, cultured coconut milk, unsweetened coconut milk, oil, vanilla extract, and instant coffee. Mix just until well combined.
In a separate mixing bowl, whisk together the gluten-free flour blend, coconut sugar, almond meal, cocoa powder, baking powder, baking soda, salt, and guar gum.
Add 1/3 of the dry ingredients to the wet ingredients in the stand mixer bowl. Mix on low until combined. Repeat two more times, incorporating the dry ingredients into the wet just to combine. Fill each cup of the muffin tin with a scant 1/3 cup of butter (or generous ¼ cup if using Paper Eskimo cups). Place in the oven and reduce the temperature to 325ºF. Bake for 20-22 minutes. A cake tester or toothpick inserted in the center will come out clean when they are done. (Reducing the temperature as instructed will result in slightly more “domed” cupcakes.If you would like a very flat or concave cupcake top, bake at 350ºF for 18-20 minutes.)