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Gluten Free Mocha Cupcakes with Mocha Buttercream Frosting

Sandi Gaertner
A moist and delicious gluten free mocha cupcake recipe with homemade mocha buttercream frosting.
4.89 from 9 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 23 minutes
Cook Time 22 minutes
Total Time 45 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 326 kcal

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Ingredients
  

  • ½ cup unsalted butter softened
  • 1 ¼ cups granulated sugar
  • 3 large 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 aluminum-free
  • 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 non-dairy 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 unsalted butter softened
  • 1-2 tablespoons water

Instructions
 

  • Preheat the oven to 350°F (170°C).
  • Add parchment paper 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 large mixing 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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 326kcalCarbohydrates: 62gProtein: 5gFat: 18gSaturated Fat: 10gTrans Fat: 1gCholesterol: 82mgSodium: 138mgPotassium: 225mgFiber: 4gSugar: 22gVitamin A: 533IUVitamin C: 1mgCalcium: 103mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.