Yum yum yum. What else can I say? These cupcakes are so so yummy. They’re gluten free but I doubt anyone would realise it unless you told them. I wish these pictures looked better and they likely would if I had a piping bag for frosting the cupcakes. You’ll just have to make them yourself to see just how good they are.
Of course you can lessen the amount of espresso you use in these cupcakes or omit it all together. I immediately thought of you, Kyrie, that you might want to try this recipe for another tasty gluten free cupcake option.
Whatever you do, don’t accidently put in a whole cup of coconut flour or you’ll be tripling the rest of the recipe as well. I did this the other night and working with coconut flour means you’re using a lot more eggs than you would with wheat flour. I ended up using twelve eggs to accommodate all that extra flour! It was worth it though to be eating these cupcakes over the next few days.
Chocolate Espresso Coconut Flour Cupcakes
- 1/4 cup Butter
- 3 tbsp Cocoa
- 1/2 tsp Espresso
- 1/3 cup Coconut Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Sugar
- 1/4 tsp Salt
- 4 Eggs
- 1/2 tsp Vanilla
- 1/3 cup Milk (I used So Delicious Coconut Milk)
- Preheat oven to 350’F and grease or line 7- 9 muffin tins.
- In a small saucepan, melt butter over low heat. Whisk in cocoa and espresso and set aside to cool.
- In a small bowl, whisk together coconut flour, baking powder, baking soda, sugar and salt. Be sure to break up any clumps.
- In a larger bowl, beat eggs with vanilla until frothy. Slowly add butter/cocoa mixture to eggs while whisking until well combined. Add half of coconut flour mixture and beat on low for a few moments, then add milk and beat in thoroughly. Add remaining coconut flour mixture and stir with a spatula to make sure all ingredients are well combined.
- Divide batter among prepared muffin tins and bake in centre of oven for 15-20 minutes. Cupcakes are done when the top is set and a toothpick inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.
Espresso Butter Cream Frosting
- 1 tbsp Hot Water
- 1 tsp Espresso (or instant espresso/coffee)
- 3 tbsp Butter, softened
- 2 oz Cream Cheese, softened
- 3/4 cup Icing Sugar
- 1/4 cup Heavy Cream
- In a small bowl, stir together hot water and espresso. Set aside to cool.
- In another bowl, beat butter, cream cheese and sugar together until creamy. Add coffee mixture and heavy cream and beat until desired consistency.
- Spread icing on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.