Preheat oven to 400 degrees. Spray a standard muffin pan with nonstick spray and coat with granulated sugar; set aside.
Servings and Ingredients
|Hy-Vee granulated sugar|
|½ c.||dairy-free margarine|
|4 oz.||dairy-free semisweet chocolate, chopped|
|1 c.||Hy-Vee powdered sugar, plus additional for serving|
|2||Hy-Vee large eggs|
|2||Hy-Vee large egg yolks|
|1 ½ tsp.||Hy-Vee instant coffee|
|¾ tsp.||Hy-Vee vanilla extract|
|6 tbsp.||gluten-free all-purpose flour with xanthan gum|
|½ tsp.||Hy-Vee salt|
|Halo Top dairy-free sea salt caramel ice cream, for serving|
Things To Grab
- Standard muffin pan
- Hy-Vee nonstick cooking spray
- Medium microwave-safe bowl
- Kitchen thermometer
- Wire cooling rack
Place margarine and chocolate in a medium microwave-safe bowl and microwave and stir until melted and smooth. Stir in powdered sugar. Whisk in whole eggs and egg yolks, one at a time. Stir in instant coffee, vanilla, gluten-free flour, and salt.
Divide batter between prepared muffin cups. Bake for 12 minutes or until a kitchen thermometer inserted into center of cakes reaches 160 degrees and sides and centers are set and soft.
Remove muffin pan to a wire cooling rack. Cool 5 minutes. Carefully run a knife around the sides of the cakes to loosen. Invert warm cakes onto serving plates. If desired, sprinkle with additional powdered sugar and serve with dairy-free ice cream.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 60mg
- Sodium: 180mg
- Total Carbohydrates: 20g
- Protein: 2g