Pine Cone Cupcakes

• 1 1/2 cups sifted gluten free 1:1 flour
• 1 cup sifted cacao powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 cup non dairy milk
• 1/2 cup brewed espresso or strong coffee
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
  

• 1 1/2 cups refined sugar free dark chocolate chips
• 1 15 oz. can of full fat coconut cream
• Slivered almonds to top

Serve fresh topped with chocolate ganache frosting and slivered almonds! 

1. Start by preheating your oven to 350 degrees Fahrenheit. Then, line a 12 slot cupcake tin with baking liners, set off to the side.
2. Next, to a large mixing bowl sift in your gluten free flour, cacao powder, baking soda and sea salt. Sifting in all of your dry ingredients with ensure a smooth texture.
3. Then, to a seperate mixing bowl add your non dairy milk, brewed espresso, maple syrup, vegetable oil, coconut sugar and vanilla extract. Stir until fully combined.
4. Next, add your wet ingredients to your dry ingredients and stir until fully combined. The texture should be smooth and rich.
5. Divide your cupcake batter evenly amongst your baking liners, filling up about 3/4 of the way.
6. Then, place in the oven at 350 and bake for 20 minutes.
7. While your cupcakes are baking, add your refined sugar free dark chocolate chips to a medium sized bowl.
8. Then, in a separate, microwave safe dish, add your coconut cream. Heat coconut cream in the microwave for 30 second intervals until coconut cream is hot, but not boiling.
9. Next, pour the hot coconut cream over your dark chocolate chips, do not stir, just let sit for about 5 minutes.
10. After the coconut cream has sat, stir in your chocolate chips and continue to stir until the chocolate ganache is smooth and creamy. If there are still remaining chocolate chips that haven't melted, place back in the microwave for 15-30 seconds and stir again until fully melted and creamy.
11. Place this mixture in the fridge to set for 1-2 hours, the ganache will become thick and "frosting-like" the longer you let it cool.
12. Then, when your cupcakes are done baking, remove from the oven and let cool completely.
13. When your cupcakes have cooled and your chocolate ganache is fully set, you can be begin to decorate.
14. Start by adding a dollop of chocolate ganache to your cupcake, make a cone or triangle shape to begin your pine cones. The frosting does not need to be perfect because you will be adding almonds, just make sure the center of the frosting on the cupcake has heigh, about 2 1/2 inches high.
15. Then, add your slivered almonds by starting at the bottom, press the almonds in thick side down into the cupcake so it sticks. Work in a circular motion at a 45 degree angel, gradually making your way up until you reach the center of the cupcake.
16. Repeat this step until all of your cupcakes are frosted and look like pine cones.
17. Serve and enjoy!