• For Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup canned coconut milk, mixed well before measuring
• 1/2 cup canola oil
• 2 Tbsp white or cider vinegar
• 1 Tbsp pure vanilla extract
• 2 tsp instant espresso powder
• For Frosting:
• 1 cup non-hydrogenated vegetable shortening
• 1 tsp pure vanilla extract
• 3 cups confectioners'' sugar
• 2 Tbsp instant espresso powder dissolved in 1/4 cup water
• For Garnish:
• Ground cinnamon
• Chocolate shavings

Preheat oven to 350°F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.

In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and espresso powder. Pour wet mixture into dry; whisk until just combined.

Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool.

Make frosting: With a mixer, beat shortening smooth. On low, add vanilla and confectioners'' sugar and beat to incorporate.

Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to high and beat 2 more minutes or until fluffy.

5Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate.

by Pak101.com (few years ago!) / 1033 views