Cappuccino Muffins

From Taste of Home

Dry:

2 c. flour
1/2 c. sugar
2.5 t. baking powder
1 t. cinnamon
1/2 t. salt

Wet:

1 c. milk
2 T. instant coffee
1/2 c. canola oil
1 egg
1 t. vanilla

Mix and add 3/4 c. choc chips

375 for 17-20 minutes.

Topping:

4 oz. cream cheese
1.5 t. sugar
1/2 t. instant coffee
1/2 t. vanilla
1/4 c. choc chips

Heat topping together.

Raspberry Truffle Brownies

*Melt 1/2 c. butter and 1.5 c. chocolate chips over low heat.

*Beat together 2 eggs and 3/4 c. brown sugar.

*Dissolve 1 t. coffee granules in 2 T. water and add all three of these mixtures together, mixing well.

*Add 1/2 t. baking powder and 3/4 c. white flour.

*Spread in a small baking pan and bake at 350 degrees for 30-35 minutes.

*For frosting, mix an 8 oz. package cream cheese, 1 c. melted chocolate chips, 1/4 c. powdered sugar, and 1/3 c. raspberry jam or jelly.

*Refrigerate.

Single-Serving Mocha Chocolate Cake

From Chocolate Covered Katie

• 1 tablespoon plus 2 tsp cocoa powder
• 3 tablespoons spelt flour (or white, or even peanut flour)
• 1/2 tsp instant coffee granules
• 1/8 tsp salt
• 2 tsp evaporated cane juice (or sugar)
• 1/4 tsp baking powder
• 1 stevia packet (or 1 more tablespoon sugar)
• 1 tablespoon coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
• 3 tablespoons milk of choice (I used almond milk)
• 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

I made it the first time using maybe a tsp of sugar and then a tablespoon or so of agave nectar.  It needs more sweet.

Mocha Frosting

From the Dairy Free cookbook

1/2 c. butter or sub
2 c. powdered sugar
1/2 c. cocoa powder
3 T. instant coffee

Cream butter and sugar, add cocoa powder and instant coffee, beat until thin.  Makes enough to frost a 9 inch layer cake.

Gingerbread Latte

From:  Chocolate Covered Katie

Gingerbread Latte
(Single-serving!)

• 1/4 tsp cinnamon
• 1/8 tsp ground ginger
• 2 tsp molasses (blackstrap or regular)
• 1 tsp pure vanilla extract
• 3 T strong coffee
• 1 cup nondairy milk of choice (almond milk, soymilk, etc.)
• sweetener to taste (sugar, stevia, etc.)

Mix everything together in a small pot or in a mug. Then heat until desired temperature is reached. (Alternatively, if you want a foamy latte: Mix spices into coffee. In a big measuring cup, microwave the milk until foamy. Then pour milk into coffee mixture.)

I couldn't get the molasses open so I used a little honey.  I also used more coffee - maybe a third coffee and the rest almond milk.  It even tastes good without any sweetener (not even the honey or molasses).