Cupcakes are in! Luscious little morsels of wonderful creamy frosting on top of just the right amount of moist and soft mouthwatering cake. Gluten free cupcakes are no exception with tons of recipes out there for everyone’s best cupcake.
So here I go with my version of a chocolate cupcake with a coffee twist. Light and airy cake, creamy frosting guaranteed to make anyone happy. Whatever your occasion, there is no need to make regular and gluten free for your party, these gluten free cupcakes will delight everyone and unless you tell them they won’t believe they are gluten free.
Now, being a mom myself, I am opposed to just feeding kids (or anyone) a bunch of empty calories, so I am thrilled to say these have vitamin and mineral enrichment as well as resistant starch because of the enriched gluten free flour used to make them with.
Of course you can frost any way you like but the Mocha Frosting is so easy and makes these a little upscale tea party-ish. So without further ado… here is the recipe.
Chocolate Cupcakes with Mocha Frosting
- Beat wet ingredients together in bowl.
¾ cup oil
¾ cup sugar
1 teaspoon vanilla
1 ½ cup milk (can be substituted with Almond or Soy milk)
2 tblsp. White vinegar
- In a separate bowl, blend together well
1 tablespoon psyllium husk powder (this gives extra fiber and a moist cupcake)
2 cups Astoria Mills Pastry Flour – Mix #2
2 tablespoons baking powder
¼ Teaspoon Baking soda
¾ cup pure cocoa
Fold/stir Dry ingredients in to wet ingredients all at once and quickly beat together until you have a smooth pourable batter.
Pour batter into cupcake liners in muffin tin. (lightly spray paper liners with gf pam) Bake at 350F for about 25 minutes or until tester comes out clean. Cool and frost with Mocha Frosting.
Whip 1/4 lb. soft butter ( or dairy free margarine) and 2 cups icing sugar together to make a frosting. Taste, add more icing sugar to achieve desired consistency. Add 1 teaspoon strong coffee. Pipe onto cupcakes.
Now take a big bite and listen for your taste buds singing!