Make Something Monday: Chocolate/Raspberry/Coffee Cupcakes

Remember Gwyneth's Healthy Brownie Cakes from back in July?  Well, apparently Alicia SIlverstone has a similar coffee/brownie recipe hidden on a photo-less page of The Kind Diet. [Am I the only one who cooks the recipes with pictures first?] Alicia's version calls for brown rice flour which, thanks to recent dabbling in the gluten-free world, I have plenty of [note: the brownies themselves are not gluten-free]. Add in some sinfully sweet chocolate/raspberry coffee [Coffee & Tea Exchange], maple syrup instead of maple sugar, frosting instead of glaze & now your brownies taste more like moist & delicious cupcakes!

Ingredients:

3/4 c whole wheat pastry flour spelt flour 3/4 c brown rice flour 1/2 c unsweetened cocoa powder 1 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 1/2 c maple sugar maple syrup 3/4 c So Delicious coconut milk [I used only 1/4 c to balance the moisture from the syrup] 3/4 c brewed coffee of your choice [chocolate raspberry if you want the long recipe title] 1/2 c canola oil applesauce

Preheat oven to 325 F. Grease muffin tins for cupcakes, a baking pan for brownies. Sift together the dry ingredients in a large bowl. In a smaller bowl, combine the wet ingredients. [Allow the coffee to cool first to avoid runny batter.] Add wet ingredients to dry & stir until combined & smooth. Pour batter into pan. Bake for 35-30 minutes or until toothpick comes out clean.

Frosting Ingredients [also from The Kind Diet]

1/2 c Earth Balance butter 1/2 c agave nectar 2 tsp vanilla extract 1/3 c unsweetened cocoa powder 1/2 c soy milk powder * [*I didn't have this, but tried a few tbsp of flour instead...it didn't make much of a difference. Ultimately, what worked was simply placing the frosting in the fridge for a few hours to let it thicken up a bit.]

Using a mixer, cream butter & agave together until smooth. Add vanilla & cocoa powder slowly while continuing to mix. [If you have it] add soy milk powder and beat until fluffy & smooth.