Dark Chocolate Walnut Cappuccino Cupcakes


Makes about 12 muffins
  • 2 Cans of Unsweetened Coconut Milk (chilled)
  • 3 Walnut Cappuccino Truebars
  • 1 Cup of Organic Dark Chocolate Chips
 -  Flour Blend:
  • 4 cups Brown Rice Flour,
  • 2 cups White Rice Flour
  • 2 cups Potato Starch
  • ½ cup Tapioca Flour
  • ½ cup Corn Starch
  • 5 tsp Xantham Gum
 - Cake Mix: (Do not blend all together at once)
  • 1 ¼ Cup Flour Blend
  • ½ cup Dark Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt
  • ½ Cup Unsweetened Coconut Milk
  • ½ Cup Brewed Coffee
  • 1 TBSP White Vinegar
  • 1 Cup Organic Sugar
  • 1/3 Cup Sunflower Oil
  • 1 ½ tsp Vanilla


To make the cake mix, it's best to first add all the dry ingredients together and all the wet ingredients together separately and then combine them after. 1.  Combine and Mix the Dry Ingredients: Add the  1 ¼ Cup of Flour Blend Dark Cocoa Powder Baking Powder Baking Soda Sea Salt 2.  Combine Wet: Unsweetened Coconut Milk Brewed Coffee White Vinegar Sunflower Oil Vanilla **Dissolve sugar in wet 3.  Then combine by slowly streaming in the wet portion and mixing with the dry. 4.  Evenly distribute in cupcake tin. 5.   Bake 20 min @350 degrees 6.  Pulse your Truebars in a food processor for a minute till small fine pieces 7.   Place in a bowl for later use 8.  Take remaining chilled coconut and separate the solid and liquid  (If you'd like to add a whip topping set solids aside in a separate bowl) 9.  Heat up the liquid Coconut Milk on the stove till scorched 10. Pour over 1 Cup Organic Dark Chocolate chips and stir/whip to make a ganache 11.  Dip the cupcake in the chocolate ganache 12.  Then roll into crushed up Walnut Cappuccino Truebar pieces Optional Whipped Topping   1.  Whip remaining solid Coconut Milk to soft peaks, add vanilla and cinnamon to taste 2.  Let cool then top with a dollop of coconut cream (creativity at your discretion)