Gluten Free Mocha Cupcakes

29th June 2021
Blog post

Gluten Free Mocha Cupcakes are my new thing. I’m obsessed. They are the perfect combination of chocolate with a little coffee hit. After a little experimenting, I decided to flavour *both* the fluffy cupcake and the velvetty buttercream with the chocolate/coffee combo.

Now, I’m usually an eggs for breakfast kind of girl, but these little beauties have me converted. The fact there is coffee in there makes it a perfectly acceptable breakfast, right?!

Gluten Free Mocha Cupcakes
Gluten Free Mocha Cupcakes

What coffee should I use in my “Gluten Free Mocha Cupcakes”?

Espresso powdered coffee is the best for my “Gluten Free Mocha Cupcakes”. It has the consistency of something like icing sugar or caster sugar. Its perfect because you can add it straight to the buttercream, without the edition of boiling water or something to dissolve the coffee. This is the one I use…

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If you do go for a regular instant coffee, when you make the buttercream, just mix the coffee with 1 tbsp of boiling water to dissolve it before adding to the butter and icing sugar. I’ve added this as a tip in the recipe to remind you!

Chocolate Handles – a little extra!

To make them look like little mugs of coffee, I made some chocolate handles to rest on the side of my cupcakes too.

Gluten Free Mocha Cupcakes

This is a really easy little extra. You just need:

  1. Place a piece of baking paper onto a baking tray/chopping board – something that is flat and will fit into your fridge.
  2. Melt approx 75g of chocolate for 20 handles (I recommend making more handles than you have cupcakes incase any break).
  3. Use a teaspoon to drizzle “3” shapes onto a sheet of baking paper
  4. Place into the freezer for 20 mins to firm up.

I recommend putting the handles on at the very last minute. Because they are so thin, they are quite fragile at room temperature… but so worth it!!!

Gluten Free Mocha Cupcakes

Prep Time10 mins
Cook Time18 mins
Servings: 12 cupcakes
Course: Dessert

Ingredients

Cakes

  • 210 g spread/butter - I use a tub of Flora – original or dairy free
  • 150 g caster sugar
  • 75 g light brown sugar - – substitute with extra caster sugar if you haven't got this
  • 3 eggs
  • 225 g self raising flour
  • 1.5 tbsp cocoa powder
  • 2.5 tbsp instant, ground coffee

Decoration

  • 250 g spread/butter
  • 450 g icing sugar
  • 1 tbsp cocoa powder
  • 1 tbsp instant, ground coffee

Instructions

Making the Cakes

  • Preheat your oven to 180oC (fan).
  • Line your cupcake tray with cupcake cases.
  • In a large bowl, whisk together the butter & both types of sugar until fully combined
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
  • Add the "cake ingredients" cocoa powder and coffee to a mug. Add 50ml of boiling water to the mug and mix together until smooth.
    >I think the boiling water helps to bring the coffee flavour alive in the cake so I wouldn't miss this step!
  • Add the contents of the mug to the butter/sugar mixing bowl and whisk together until smooth.
  • Crack all the eggs into a separate bowl & beat together.
  • Add the half the beaten eggs and half the flour to the butter/sugar and whisk together until JUST combined (20-30 seconds).
  • Repeat for the rest of the ingredients,
    >Make sure you scrape right down to the bottom of the bowl and around the sides so everything is thoroughly mixed.
  • Spoon the mix into your cupcake cakes.
    >They should be about 2/3 full to give it enough room to expand when it bakes – for me, that was about 1.5 heaped tbsp full.
  • Bake for approx 18 mins.
    >You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Transfer to a baking tray and leave to cool thoroughly before moving onto the next step.

Decoration

  • Whisk together the remaining butter, icing sugar, cocoa powder and coffee until smooth (takes at least a minute).
    >If your coffee isnt powdered like icing sugar/caster sugar consistency, you'll need to dissolve it in 1 tbsp of boiling water. Leave it to cool for 5 mins before mixing into the butter/icing sugar.
  • Pipe onto your cupcakes
    >If you're not confident with this, there's tons of YouTube videos you can watch but my tip is to start by making a circle round the outside, then slowly circle in, overlapping half of the the existing circle of buttercream.
  • Sprinkle with a little extra cocoa powder and the EAT THEM ALL!!!
Print Recipe

One more picture… how can you resist?!!


Want some more cupcake recipes?

How about Jammy Dodger Cupcakes? Chocolate Dipped Strawberry Cupcakes?

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