My most favorite ice cream flavor is Mocha Almond Fudge! A decadently rich and luscious treat. However, we can’t eat ice cream all the time, can we?! Well, I decided to take my favorite parts of Mocha Almond Fudge ice cream and put it into a healthier, gluten-free, yummy version of a cupcake! I hope you enjoy these as much as we do here at home! They really are best when savored slowly… peel back the paper liner, cut small bites and savor the flavors of every bite! Mmmm…Yummy!
For the cupcakes:
1 C Bobs Red Mill Gluten-Free All Purpose Baking Mix
1/2 C Oat Flour
1/2 C Coconut Flour
2 Tsp Aluminum-Free Baking Powder
1/4 Tsp Baking Soda
1 Tsp Fine Sea salt
1 C Organic Cocoa Powder
1/2 C Coconut Oil (measured dry, then melted)
1/2 C Agave Nectar
1/2 C Freshly brewed decaf espresso
1/2 C Unsweetened Applesauce
1/4 C Coconut Milk
2 TBS Vanilla
1 TBS Apple cider vinegar
4 TBS Organic Muscavado Brown Sugar
3 Eggs (or egg replacer equivalent)
For the frosting:
2 C Organic vegan powdered sugar
2 Tbs Coconut oil
2 Tbs Strongly brewed espresso
1/2 tsp Sea salt
For the drizzle:
1/3 c Dairy free chocolate chips (I like the Enjoy Life brand found at Whole Foods Market
2 tbs Coconut oil
For the candied slivered almonds:
1 Tsp Honey
1 Tsp Organic evaporated cane juice crystals
1 Tbs Coconut oil
1/2 Tsp water
1/3 c toasted slivered almonds
Preheat oven to 350 Degrees.
Line 12 muffin cups with paper liners.
In medium bowl mix flours, baking powder, baking soda, salt, and cocoa powder.
In large bowl mix melted coconut oil, agave nectar, applesauce, brewed espresso, vanilla, coconut milk, apple cider vinegar, Muscavado brown sugar and eggs (or egg replacer.)
Fold dry ingredients into wet ingredients until well blended.
Fill cupcake cups 2/3 the way up.
Bake 13-15 minutes or until toothpick inserted comes out clean.
Remove from oven and transfer cupcakes to wire racks to cool.
While cupcakes are baking, prepare frosting & candied nuts.
HoneyCandied Slivered Almonds:
In pan over medium heat, mix honey, evaporated cane juice crystals, melted coconut oil & water. Heat until bubbly. Simmer until golden, about 5-7 minutes. Add toasted slivered almonds. Mix and simmer 2-3 minutes more. Pour out onto parchment paper. Spread out, but allow nut mixture to create clusters. Let cool.
In stand mixer fitted with whisk attachment (or bowl with electric mixer) (or by hand) Mix organic, vegan powdered sugar, melted coconut oil, brewed espresso, and vanilla. Mix until well blended and mixture reaches spreading consistency. Add more powdered sugar or espresso until desired consistency is reached. This frosting is best when made in small batches… repeat steps if additional frosting is needed. Small batches made with TLC make for extra yummy frosting 😀
Over low heat melt coconut oil in small saucepan. Add chocolate chips and melt slowly until smooth. Cool slightly and spoon into plastic bag – if using bag.
Frost cupcakes with Cafe-Latte Frosting – spreading and swirling frosting by hand. Drizzle with chocolate drizzle using a wire whisk, fork or spoon frosting into small plastic bag and cut small slit in tip of bag and drizzle over frosted cupcake. Top with almond cluster. Enjoy!