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+ servings

Gluten Free Mocha Cupcakes with Mocha Buttercream Frosting

Sandi Gaertner
A moist and delicious gluten free mocha cupcake recipe with homemade mocha buttercream frosting.
5 from 5 votes
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 326 kcal

Ingredients
  

  • ½ cup unsalted butter softened
  • 1 ¼ cups granulated sugar
  • 3 eggs room temperature
  • 1 teaspoon pure vanilla extract
  • cups gluten free flour blend * see note
  • ½ cup cocoa powder not drinking chocolate
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • teaspoon salt
  • 1 tablespoon instant coffee one that is finely ground like Starbucks via dissolved in ⅓ cup boiling water, cooled
  • 1 cup almond milk * see note

Frosting:

  • 1-2 tablespoons instant coffee one that is finely ground like Starbucks via
  • made with 1 teaspoon instant espresso powder dissolved in 3 tablespoons boiling water Amount used depends on caffeine level you want
  • 2 cups confectioner's sugar
  • 3 tablespoons cocoa
  • ½ cup butter softened
  • 1-2 tablespoons water

Instructions
 

  • Preheat the oven to 350°F (170°C).
  • Add cupcake paper liners to a muffin tin.
  • Cream the butter and sugar together in a standing mixer or bowl.
  • Add the eggs and vanilla and mix together well.
  • In a bowl, add the dry ingredients and whisk to blend.
  • Add to a small bowl the cooled coffee and the almond milk
  • Add the flour mixture to the batter alternately with the coffee/buttermilk mixture, beating after each addition. (Use two additions of the flour mixture and two of the liquid mixture.)
  • Pour the mixture into the cupcake liners.
  • Bake for 20-22 minutes or until the top springs back when touched lightly and a skewer inserted in the cake comes out clean.
  • Cool the cupcakes on a cooling rack.
  • Add the frosting ingredients to a standing mixer and beat until fluffy.
  • Decorate the cupcakes any way you like!

Notes

  1. For this recipe, I used instant crystals, Via, that I bought from Starbucks.
  2. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
  6. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  7. These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1gCalories: 326kcalCarbohydrates: 62gProtein: 5gFat: 18gSaturated Fat: 10gTrans Fat: 1gCholesterol: 82mgSodium: 138mgPotassium: 225mgFiber: 4gSugar: 22gVitamin A: 533IUVitamin C: 1mgCalcium: 103mgIron: 2mg
Keyword gluten free mocha cupcakes, gluten free mocha cupcakes recipe, mocha buttercream
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