Gluten And Dairy Free Chocolate Cupcakes

1. Preheat oven to 375 degrees F.

2. Bring the water to a boil. Stir in the cocoa until melted and set aside until it comes to room temperature.

3. Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda. Mix together well. If you have a sifter go ahead and sift it to get out all the clumps. You don’t want to bite into your cupcake and get a clump of coconut flour. I don’t have a sifter so I used my hands to de-clump the flour the best I could.

4. Beat together the butter and sugar.

5. Beat in the eggs, one at a time, then the vanilla. Scraping down the bowl as necessary

6. Add the flour mixture to the creamed mixture and beat until incorporated. Again, you might need to scrape down the bowl.

7. Add in the cocoa mixture and beat until smooth. Batter will be thin.

8. Line a 12-count muffin tin with baking cups or spray generously with oil.

9. Fill each cup almost to the top and bake 16-20 minutes, or until a toothpick inserted in the middle of muffin comes out clean.

10. Allow cupcakes to cool on a cooling rack.

11. Make the ganache icing: Place chocolate chips and instant coffee in a medium sized bowl.

12. Heat the creamer over medium heat until it reaches a gentle boil.

13. Pour the warm creamer over the chocolate and coffee, whisk until smooth.

14. Dip the top of the cupcakes in the ganache. You can refrigerate the cupcakes for 30 or so minutes if you would like the ganache to set. Personally, I like mine gooey.