Ingredients

The following ingredients have 4 Servings
  • 1 cup brewed coffee
  • 1 cup coconut “buttermilk”
  • 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
  • 1 cup room temperature palm shortening
  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2-4 tbsp full fat coconut milk to your desired consistency

Instruction

  • 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.