Preheat oven to 350 degrees F (180 degrees C).
Line a cupcake tin with paper liners.
Coffee (1/2 cup)
to room temperature, and mix together with
Unsweetened Almond Milk (1/2 cup)
Apple Cider Vinegar (2 Tbsp)
Canola Oil (1/2 cup)
Vanilla Extract (1/2 Tbsp)
In a large bowl, mix together the
Gluten-Free All-Purpose Flour (1 1/2 cups)
Granulated Sugar (1 cup)
Baking Soda (1 tsp)
Salt (1/2 tsp)
Xanthan Gum (3/4 tsp)
Unsweetened Cocoa Powder (1/3 cup)
Ground Cinnamon (1 tsp)
Add the wet ingredients to the dry, and mix until there are no clumps of dry ingredients. Try to not over mix, or the cakes won't rise as much. Pour evenly into cupcake tin.
Bake for about 18 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbles of cake on it. Set cakes aside, and let them cool completely before frosting.
Dark Chocolate (2 Tbsp)
in a small bowl, and set aside. In a medium bowl, beat together
Buttery Spread (1 cup)
Unsweetened Cocoa Powder (1 Tbsp)
Unsweetened Cocoa Powder (2 Tbsp)
Unsweetened Almond Milk (2 Tbsp)
and beat until smooth. Add the
Powdered Confectioners Sugar (2 1/2 cups)
, one cup at a time, taste testing as you go.
Vanilla Extract (1 tsp)
and dark chocolate, and incorporate. Add
Cayenne Pepper (to taste)
. Using a spatula, stuff a pastry bag full of frosting, and swirl on top of each cupcake.
Dust each cupcake with a hint of cayenne pepper, and enjoy!