Mocha Espresso Cupcakes - Gluten Free Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess and reduces calories.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is lower in calories and sugar.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

espresso

🥗Healthier: decaf coffee

💰Cheaper: instant coffee

Instant coffee is more accessible and budget-friendly.

Start by creaming together 200 grams of softened butter and 200 grams of sugar until well combined.

Beat in 4 room temperature eggs one at a time.

In a separate bowl, weigh out 200 grams of gluten-free self-rising flour and add 2 tablespoons of instant espresso powder and 2 tablespoons of unsweetened cocoa powder.

Add 1 teaspoon of baking powder to the dry ingredients for extra lightness.

Combine the dry ingredients with the wet ingredients, mixing well.

Add 3 tablespoons of whole milk to the batter and stir until smooth, using a rubber spatula to scrape the sides and bottom of the bowl.

Divide the batter evenly among 12 cupcake liners, filling them to the usual level.

Preheat the oven to 340°F (170°C) and bake the cupcakes for 20 minutes.

Once baked, if the cupcakes have overflowed, use a knife to push the batter back towards the center while they are still hot.

For the frosting, stir together 1 teaspoon of espresso powder dissolved in 1 teaspoon of heavy cream and add it to a basic buttercream frosting.

Pipe the frosting onto each cupcake using a star tip and garnish with an espresso bean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens