Ingredients:
Chocolate Cake:
3/4 cup brown rice flour
1/2 cup potato starch or cornstarch
1/2 cup cocoa powder
1 cup can sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xantham gum
1 cup warm coffee
1 egg
3 tablespoons olive oil
2 teaspoons vanilla
1/2 teaspoon rice vinegar
Chocolate Ganache:
6 oz chocolate, can be chocolate chips or even hershey dark chocolate bars
3/4 cup heavy whipping cream
Coconut butter cream:
1/2 cup of coconut plus 1/2 cup extra for sprinkling on top
1 stick of butter-room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2 teaspoons milk
Directions:
1. Preheat oven to 350 degrees and line a cupcake pan with 16 liners
2.To make the chocolate cupcakes, place all of the cake ingredients in a large bowl. Mix for 2 minutes until the batter is smooth.
3. Using a small ice cream scoop, plop the batter into the prepared baking cups. Bake for 16-18 minutes
4. While the cupcakes are baking, prepare the ganache. Put the chocolate pieces or chips in a medium bowl. Place the heavy cream in a small saucepan and bring to a boil. Pour cream over chocolate pieces and mix until the chocolate is melted and incorporated. Let sit for 20-30 minutes
5. Next. make the butter cream. In another medium bowl, beat the butter, powdered sugar, milk, and vanilla. Do not over beat, just until smooth and incorporated. Add 1/2 cup of coconut flakes into the butter cream. Beat for 30 seconds.
6. Have the other 1/2 cup of coconut flakes in a small bowl ready for dipping
7. When cupcakes are completely cooled, dip and swirl the tops in ganache.
8. Pipe a tablespoon of butter cream on top of ganache.
9. Dip cupcakes in coconut flakes and gently push the coconut flakes into the butter cream.
10. Ready for eating! They are really light and fluffy.
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