Gluten-Free Chocolate Cupcakes

Preheat the oven to 350 F. Line a standard 12-cup muffin tin with cupcake liners. Set aside.

In a medium-sized mixing bowl, combine the gluten-free flour, cocoa powder, white sugar, sea salt, baking powder, baking soda, and xanthan gum. Create a well in the center of the dry ingredients and add in the warm coffee, water, Egg Replacer (or 2 eggs, alternatively), oil, vanilla extract, and apple cider vinegar. Use an electric hand mixer set on a medium speed setting and beat the ingredients for 2 full minutes until forming a smooth batter. (The batter will look stickier/more gooey than gluten-egg-based batters; this is normal.) Fold in the chocolate chips.

Use a standard-sized ice cream scoop to portion the batter into each of the prepare cupcake liners. Smooth the tops with an off-set spatula and bake fro 18-22 minutes or until done. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.

Prepare the Dark Chocolate Ganache , cover it with plastic wrap, and allow it to chill in the refrigerator for 2-3 hours. Once the cupcakes are cool, top them with the ganache and shredded sweetened coconut.

Other Suggested Variations:

If dark chocolate ganache isn't your thing, here are a few more suggested vegan frostings that you'll love (make sure to check all of your ingredients, as always, if making for someone with allergies to dairy or gluten!):

Vegan Buttercream Frosting Vegan Chocolate Frosting Vegan Coffee Frosting