Provided by Hklbrries
Number Of Ingredients 20
Steps:
- Preheat oven to 350 F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and espresso powder. Pour wet mixture into dry; whisk until just combined. Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool. Make frosting: With a mixer, beat shortening smooth. On low, add vanilla and confectioners' sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to high and beat 2 more minutes or until fluffy. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate. Nutrition Information: Per cupcake 440 calories 52 g carbohydrates 2 g protein 26 g fat 0 mg cholesterol 180 mg sodium 1 g fiber
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