Delicious! I've tried two variations, both gluten-free, and it is INCREDIBLE.
I used certified GF whole grain oat flour and almond flour. I also used yogurt instead of sour cream as I have it at hand more often. The only other substitution I made was to include an espresso cup of coffee as part of the water measurement. Since I was making it GF and was worried about the thing not rising, I used cupcake/muffin tins--this recipe made 18!! At the end I topped some of them off with crushed walnuts and some with chocolate chips. DELICIOUS! The blend of coffee/cayenne/chocolate was *perfect.* It feels warm and warming, and not hot. It's like an exotic comfort blend of dreamy heaven. :)
BTW, I followed other review's time suggestion for cupcakes and they were AMAZING. Keep an eye on it if you're making GF, as you don't want it to dry. They didn't rise too much (but they did a bit), and have the consistency of amazing brownies. They're moist and delicious, but not gooey or sludgy as I feared as it was my first GF baking experience.
The second time I added more cocoa powder, all coffee and a touch more cayenne. The truth is, to my shock...I think I liked the original version better! Truth is, they're both delicious, so just have fun with it. I'm about to make my third batch now--I save them in freezer bags labeled by month so that I don't get carried away enjoying them excessively :)
2 users found this review helpful
Aug. 20, 2013