PB and J Overnight Oatmeal
PB and J Overnight Oatmeal might be a good recipe to expand your breakfast collection. This recipe makes
Gluten And Dairy Free Chocolate Cupcakes
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 44 Points
Cuisine
- American
- dessert
Ingredients
- 1/2 cup coconut flour
- 1/2 cup cornstarch or tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup cocoa
- 1 cup water
- 5 eggs
- 1 tablespoon vanilla
- 10 tablespoons or ⅔ C Earth Balance (vegan) butter
- 1 cup sugar
- 1 cup casein free chocolate chips
- 1/2 cup SO Delicious coconut creamer
- 2 teaspoons instant coffee, optional
Instructions
Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda.
Beat together the butter and sugar.
Beat in the eggs, one at a time, then the vanilla. Scraping down the bowl as necessary.
Add the flour mixture and beat until incorporated. Again, you might need to scrape down the bowl.
Add in the cocoa mixture and beat until smooth. Batter will be thin.
Line a muffin tin with baking cups or spray generously with oil.
Lets make the ganache icing
Place chocolate chips and instant coffee in a medium sized bowl.
Heat the creamer over medium heat until it reaches a gentle boil.
Pour the warm creamer over the chocolate and coffee, whisk until smooth.
Dip the top of the cupcakes in the ganache and place in refrigerator until set- 30-60 minutes.
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