Cupcakes are always in! This gluten-free Chocolate Cupcake with Mocha Frosting recipe is just what you are looking for. Luscious little morsels of wonderful creamy frosting on top of just the right amount of moist, soft mouth-watering cake. The cake is light and airy, and the creamy Mocha Frosting pairs beautifully with rich chocolate. Biting into one of these is guaranteed to make anyone happy.
Whatever your occasion, if you are planning to serve your family a treat or have invited a guest who requires a gluten-free treat, there is no need to make both gluten-free and gluten-full versions of cupcakes. Just make these gluten-free cupcakes. They will delight everyone. Unless you tell them, they won’t believe they are gluten-free!
This also helps when you have a larger gathering and have gluten-full eating and non-gluten-eating guests. You make all the chocolate cupcakes gluten-free and label them as such. Another flavor can be gluten-full, and your guests will know which ones are safe for them.
Chocolate Cupcakes with Mocha Frosting
Course: Desserts12
servings20
minutes25
minutes120
kcal
These gluten-free Chocolate Cupcakes are light and airy, and the creamy Mocha Frosting pairs beautifully with the rich chocolate cake.
Ingredients
Wet Ingredients are as follows:
4 whole eggs
¾ cup white sugar
¾ cup oil
1 teaspoon pure vanilla extract (artificial vanilla extract may contain gluten)
1 ½ cup milk (or milk substitute of your choice)
2 tablespoons White Vinegar
Dry Ingredients are as follows:
2 cups – Trina’s Pastry Flour Mix #2
Gluten-Free, You Can Do It -by Trina Astor-Stewart.1 tablespoon Psyllium Husk Powder
2 tablespoons baking powder
¼ teaspoon Baking soda
¾ cup pure cocoa – (double check that it is gluten-free)
Mocha Frosting Ingredients are as follows:
1/4 lb. soft butter
2 cups icing sugar – (double check that it is gluten-free)
1 teaspoon of very strong Espresso – (you can also use instant coffee dissolved in hot water)
Directions
- Pre-Heat Oven to 350℉ and prepare a Muffin Tin lined with paper cupcake liners.
(lightly spray paper liners with gluten-free non-stick cooking spray) Set aside. - Measure all Dry Ingredients into a bowl and blend together well. Set aside.
- Beat eggs with an electric mixer until frothy. Keep beating, and add sugar, oil, and other wet ingredients listed. Alternatively, you may use a whisk instead, with good results.
- Fold the bowlful of Dry Ingredients into the Wet Ingredients to incorporate, but do not over-beat. You should have a thick, smooth, pour-able batter. Wait for a few seconds to allow the Psyllium to swell the batter. The batter should not be too dry but not runny, either.
- Pour batter into the cupcake paper-lined muffin tin. Bake at 350℉ for about 25 minutes or until the tester comes out clean—cool and frost with Mocha Frosting.
- To Prepare Mocha Frosting: Whip together butter and icing sugar. Add the strong coffee. Test the consistency is right. If needed, add a little more icing sugar or a little more coffee.
- Place frosting into a piping bag or decorating tool and decorate as desired.
Notes
- Makes 1 dozen large cupcakes.
- Cupcakes can be placed in an airtight container and frozen with good results.
Now take a big bite and listen for your taste buds to start singing! Something you have baked yourself is always welcome.
…with love!
“I might even go so far as to suggest that you skip a trip to a coffee shop and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.” Comment by: “A Grateful Taster.”
Gluten-Free, You Can Do It -by Trina Astor-Stewart. Contains charts for Trina’s Flour and Bread Mixes. Three Series Of Mixes: Original, Corn, Nightshade, Tapioca, and Rice Free Mixes. Over 300 Recipes.
