8 ounces vegan butter spread such as earth balance
1 teaspoon double-acting baking powder
0.5 cup canola oil
0.5 teaspoon chipotle powder
0.5 cup cocoa powder
1 cup cocoa powder
1 chipotle chocolate bar dark cut into 12 large chunks
0.3 cup espresso grounds
1 cup flour mix gluten-free
0.8 cup granulated sugar
0.5 teaspoon ground cinnamon
8 cups powdered sugar
0.5 teaspoon sea salt
0.8 cup soy milk
1.3 cups soy milk
1 tablespoon vanilla extract
1 tablespoon vinegar
0.5 teaspoon xanthan gum
Equipment
bowl
oven
whisk
hand mixer
muffin liners
muffin tray
pastry bag
Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated.
Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
Fill the cupcake liners three-quarters-full with batter.
Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.
