Double Chocolate Cupcakes with Whipped Topping
serves:
ready in:
prep time:
cook time:
Ingredients
Ingredients:
1 cup of gluten-free all-purpose flour
1 cup of coconut sugar
1/3 cup of special dark cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of Himalayan salt
2/3 cup of almond milk
1/2 cup of brewed coffee, or a coffee of your choice
1/4 cup of avocado oil
1 teaspoon of vanilla extract
Frosting:
2 cups of Truwhip Original Whipped Topping
2 drops of orange food coloring, (or as desired to deepen the color)
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Directions
-Preheat the oven to 350F degrees. Line a muffin pan with 10 – 12 paper liners. Set aside.
-In a large bowl, combine gluten-free flour, special dark cocoa powder, coconut sugar, baking soda, baking powder and Himalayan salt. Whisk until combined.
-Then add the almond milk, avocado oil, coffee and vanilla. Mix well until smooth.
-Use a cupcake scooper to add batter into each paper liner filling almost to the top. Place into the oven for 15 to 18 minutes or until a toothpick inserted in the middle comes out clean in the center. Remove cupcakes from the oven to cool completely.
-In a medium size bowl, prepare Truwhip Original Whipped Topping then add 2 drops of orange food coloring, mix until combined. You can also add additional food coloring to deepen the color if desired.
-Add Truwhip to a piping bag with your favorite decorating tip. Add frosting to each cupcake. You can also add a nondairy chocolate spider web, jimmies or favorite decorations. Enjoy!
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