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1
Preheat oven to 375 degrees.
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2
Bring the water to a boil. Stir in the cocoa until melted and set aside until it comes to room temperature.
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3
Stir together the coconut flour, cornstarch, xanthan gum, salt, and soda. Mix together well. If you have a sifter go ahead and sift it to get out all the clumps. You don't want to bite into your cupcake and get a clump of coconut flour. I don't have a sifter so I used my hands to de-clump the flour the best I can.
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4
Beat together the butter and sugar.
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5
Beat in the eggs, one at a time, then the vanilla. Scraping down the bowl as necessary.
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6
Add the flour mixture and beat until incorporated. Again, you might need to scrape down the bowl.
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7
Add in the cocoa mixture and beat until smooth. Batter will be thin.
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8
Line a muffin tin with baking cups or spray generously with oil.
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9
Fill each cup almost to the top and bake 16-20 minutes, or until a toothpick inserted in the middle of muffin comes out clean.
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10
Lets make the ganache icing: Place chocolate chips and instant coffee in a medium sized bowl.
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11
Heat the creamer over medium heat until it reaches a gentle boil.
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12
Pour the warm creamer over the chocolate and coffee, whisk until smooth.
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13
Dip the top of the cupcakes in the ganache and place in refrigerator until set- 30-60 minutes.
