Chloe Coscarelli’s Coffee Almond Crunch Cupcakes

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Cristina Ferrare


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1½ cups all-purpose flour*

1 cup sugar

? cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup canned coconut milk, mixed well before measuring

½ cup canola oil

2 tablespoons white or apple-cider


1 tablespoon pure vanilla extract

2 teaspoons instant espresso powder

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 teaspoon pure vanilla extract

3 tablespoons instant espresso

powder dissolved in ¼ cup water

1 cup semisweet chocolate chips(dairy-free)

¼ cup canned coconut milk, mixed well before measuring

2 tablespoons canola oil

1 cup chopped toasted almonds Chocolate-covered espresso beans, for garnish

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