Ingredients
1¾cupsgluten free flour blend,see recipe note
⅓cupcocoa powder,unsweetened dairy free
1½tspbaking soda
½tspkosher salt
1cupgranulated sugar
1large ripe banana
½cupcoconut oil,or other your oil of choice, liquid at room temperature
1cupfreshly brewed coffee,cooled to room temperature, use decaf if you’d like
2tsppure vanilla extract
2tbspapple cider vinegar
½batchvegan chocolate frosting
Preparation
Preheat the oven to 350 degrees F and prepare the pan: Line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, and sugar.
In a separate medium mixing bowl, mash the banana with a fork or potato masher, and add the coconut oil, cooled coffee, vanilla, and apple cider vinegar. Whisk until combined.
Add the wet ingredients into the flour mixture and stir thoroughly to combine using a wooden spoon or rubber spatula. Portion out the batter into the cupcake liners, filling each almost to the top.
Bake cupcakes for 18 to 20 minutes or until cupcakes spring back ever so slightly when pressed in the center. Cool for 10 minutes in the pan, then transfer cupcakes to a wire rack to cool completely.
Once cool, frost cupcakes with Chocolate Fudge Frosting.
Serve.
