Dark Cherry Mocha Cupcakes

By Sarah-Lyn

Inspired by my new favourite starbucks drink: Dark Cherry Mocha

Ingredients

• 2 1/4 cup gluten-free flour
• 2 tbsp unsweetened Dutch-process cocoa powder
• 1/2 cup low-sodium margarine
• 1.5 cups packed light-brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp cherry oil
• 1 tsp baking soda
• 1/4 tsp salt (I omit the salt)
• 1/2 cup fat-free soy milk
• 3/4 cup freshly brewed espresso
• 1 tbsp instant espresso powder
• 1 cup cherry butter cream

Details

Adapted from ibakecupcakes-sarahlyn.blogspot.com

Preparation

Step 1

1. Preheat oven to 350F.
2. Line a standard muffin tins with paper liners
3. Whisk together flour and cocoa powder. Set aside.
4. With an electric hand mixer, on medium-high, cream margarine until smooth and light. Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed. Add the vanilla, cherry oil, baking soda and salt; beat to combine thoroughly.
5. Reduce speed and add flour alternating with milk, making 2-3 additions each time until all is well mixed together.
6. Mix together brewed espresso and espresso powder; add to batter and beat until smooth.
7. Divide batter evenly among lined cups, filling each 3/4 full.
8. I added a mocacchino cherry to half the batch.
9. Bake for about 22-24 minutes or until a toothpick inserted comes out clean.
10. Let cool about 5 minutes then transfer to cooling rack to cool completely before icing.