Chocolate Cappuccino Cupcakes, Gluten Free

Sometimes right before bed I get kind of giddy thinking about that first cup of coffee coming up in the morning.  I love a really good cup of coffee.

In France when you are served coffee (café) it typically comes with a tiny little chocolate square or stick called an éclat. It’s enough to get the full measure of eating chocolate but not so much that you are fooled into thinking you’re eating a candy bar. It tastes awfully good and goes with the coffee like peanut butter goes with jelly.

When it came time to think up the next cupcake I was drinking a cappuccino and wishing I had a little dark chocolate éclat. Or that I was in Paris. Either would do. But it wasn’t much of a stretch to go from there to cupcake in my mind. That’s just how my brain works. Coffee. Paris. Chocolate. Cupcake.

And that is how this cupcake came to be. I like a little cream in my coffee now and again and I love a little chocolate with that coffee and cream. So that is what these cupcakes contain. Chocolate, coffee, mocha butter cream and a little white chocolate ganache topped with a chocolate covered coffee bean.

However good this is, I recommend not eating one before bed unless you like to drink high-test late at night. You could have this for breakfast, though. You might not even need a second cup of coffee.  Just maybe a second cupcake, instead.

Chocolate Cappuccino Cupcakes, Gluten Free
  • 4.5 oz. GF flour (2.5 oz. superfine brown rice flour, 1.5 oz. superfine white rice flour, 0.5 oz tapioca flour/starch)
  • 3 oz. unsweetened cocoa
  • 6 oz. white sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons instant espresso
  • 6 tablespoon unsalted butter, melted and cooled slightly
  • 2 large eggs
  • ½ teaspoon vanilla
  • 1 tablespoon Creme de Cacao
  • 1 tablespoon Kahlua
  • 4 oz. warm brewed coffee
  • 1 cup heavy cream split into ½ cup portions, simmering
  • 7 oz. mixed bittersweet and semisweet chocolate chips
  • 7 oz. white chocolate chopped (don't use white chocolate chips - ick)
  • 1 tablespoon Creme de Cacao
  • 1 tablespoon Kahlua
  • chocolate covered espresso beans
  1. Preheat oven to 350 and place cupcake liners in a muffin tin (12-14). Set aside.
  2. Weigh the flour, cocoa, sugar into a large bowl and add the baking soda, salt and espresso powder. Whisk well to combine. Add the eggs, vanilla, liqueurs and warm coffee to the cooled butter and mix with a fork to combine. Add the liquid ingredients to the dry and using a wooden spoon or a mixer, combine and beat until the batter is smooth, shiny and no lumps remain. A trick that helps is to do that initial mix, let it sit for a minute or two and mix again. If there are any remaining lumps, that usually takes care of things. Scoop into the prepared cupcake liners about ⅔ full and bake at 350 for 5 minutes. Turn oven temperature to 325 and bake about 15-18 minutes more or until a toothpick comes out with just a few crumbs. Don't over bake or they will taste dry and icky. Cool for a few minutes and remove the cupcakes from the tin to a rack and cool thoroughly before frosting.
  1. Heat the cream until simmering. Meantime, chop chocolates and place each kind in its own heatproof bowl. Once the cream is simmering pour half over each chocolate in each bowl. Leave for a few minutes and then stir to help the softened chocolates melt and incorporate thoroughly. Don't stir with vigor or you'll get air in there and it won't stay shiny. Let the ganache sit to thicken up slightly. Beginning with the cooled white chocolate ganache, whip on high until light and fluffy which will take just a minute or two. Scoop into a piping bag and set aside. Do the same for the darker chocolate, but add in the Kahlua and Creme de Cacao and mix on low to incorporate. Then whip on high until the mixture is light and fluffy. It will also lighten in color. Place in a piping bag. Pipe onto cooled cupcakes. Repeat with the white chocolate, but pipe smaller amounts. Think of milk foam on a dark cup of coffee like a cappuccino. Just a little is perfect. Top with a chocolate covered espresso bean. And eat. With your very own cup of coffee on the side. But not late at night.
white chocolate chips are great for eating but not melting. they get greasy and separate. learn my lesson - don't do it. get a small bar of white chocolate instead.


  1. I’m pretty sure I could justify having one of these for breakfast. Ah, the joys of being a grown-up (after the children have left for school).

  2. I can never get enough chocolate and coffee. These sound absolutely delightful.

  3. these are out of control!
    so delicious looking and so beautifully photographed

  4. Hey lady! Can you tell me how many cupcakes this recipe makes? I want to bake a couple dozen, so I’ll need to multiply the recipe. Thank you!

    • Oh, I think I see it there. 12-14?

      • GlutenFreeCanteen says:

        yes. all of the cupcake recipes make about that amount. if you double the recipe you might have a few more than 2 dozen, but that’s never a bad thing when it comes to cupcakes, right?

  5. Lorraine La Pointe says:

    Can you tell us what all these measurements are in cups…..baking these for a friend and don’t own a kitchen scale

    • GlutenFreeCanteen says:

      On the right sidebar, click About Flours for information on converting flour to volume in the lists provided.


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