Chocolate and Coffee Cupcakes

For my second entry I made rich mini chocolate cupcakes with a mocha cream cheese frosting. I made them mini so I wouldn’t feel so guilty on my journey to getting in shape. I’ll also be bringing these to school so I will not be tempted at home! But they are so dang tasty, it is kind of dangerous to have them hanging out for another day.

Chocolate and Coffee Cupcakes
by Jenny Manseau

Chocolate Coffee Cupcakes:
1/4 cup organic granulated sugar
1/2 cup Sucanat

3/4 cup + 2 Tablespoons high quality gluten-free flour blend

(if your blend does not have xanthan gum already incorporated in it add a scant 1/2 teaspoon)

1/4 cup + 3 Tablespoons unsweetened cocoa powder 

3/4 teaspoons baking powder (gluten-free)

3/4 teaspoon baking soda (gluten-free)

1/2 teaspoon kosher salt

1/4 teaspoon Lock-n-Load Java Sniper's Choice Decaf ground coffee
1/4 teaspoon Lock-n-Load Java Double Barrel Black ground coffee

1 large egg

1/2 cup soy milk (unsweetened)

1/4 cup canola oil

1/2 teaspoon pure vanilla extract

1/2 cup hot brewed coffee*

(*hot brewed coffee – brewed with half Lock-n-Load Java Sniper's Choice Decaf and half Lock-n-Load Java Double Barrel Black)

Preheat the oven to 350°F.

In a large mixing bowl, combine all dry ingredients (organic granulated sugar, sucanat, gluten-free flour blend, xanthan gum (if required), cocoa powder, baking soda, baking powder, salt, and coffee grounds). Mix well.

Add in the egg, soy milk, canola oil, vanilla, and hot coffee. 

Whisk until well combined, but do not overmix.

Line a 24 cup mini cupcake tin or a 12 cup regular cupcake tin with paper liners.

Fill each tin 3/4 the way.

Bake for 18-20 minutes for mini cupcakes, and 28-30 minutes for regular cupcakes or until a toothpick inserted in the center comes out clean.

Let cook in the pan for five minutes and then remove and finish cooling on a wire rack until completely cooled. Frost with a mocha cream cheese frosting (recipe below).

Mocha Cream Cheese Frosting:

1/2 cup hot brewed coffee*

(*hot brewed coffee – brewed with half Lock-n-Load Java Sniper's Choice Decaf and half Lock-n-Load Java Double Barrel Black)

2 teaspoons Sucanat

8 ounces 1/3 fat cream cheese, room temperature

1/2 cup organic powdered sugar
1/2 teaspoon pure vanilla extract

In a small saucepan, combine the coffee and sucanat and bring to a boil. Reduce the heat and simmer until reduced by half. (You are looking for a thick syrup to coat the back of a spoon).

Set aside and let cool.

In the bowl of a stand mixer, add the softened cream cheese and turn mixer on to low. Add in the powdered sugar and mix until incorporated.

Add in the vanilla extract and mocha syrup, mix on medium-low until incorporated.

Spread on cupcakes and enjoy.

If you have someone who isn't a huge coffee person (this has a very rich coffee flavor), reserve a small amount of the cream cheese frosting before adding the mocha syrup and use that for their cupcakes (pictured above).

Enjoy!