Double Chocolate Espresso Cupcakes, Gluten Free

Next to chocolate our other favorite flavor is also chocolate. That we love chocolate cupcakes at Chez Canteen should come as no surprise to anyone, right? The Double Chocolate Espresso Cupcake is meant for those days when the morning coffee just didn’t lift the fog.  You could enjoy the cupcake with a cup of decaf – kind of yin to the yang. But yang and yang are great, too, if you want to go with high-test coffee and this cupcake. I might even join you.

There are people out there who will tell you that cupcakes are so last decade. They might be slightly mistaken, just a little bit. Cupcakes have been around since before I was born and that my friends, is way longer than the last decade. I’m pretty sure cupcakes are here for the duration. And they still reign supreme in this place.

Cupcakes are great for all kinds of things. They go together really quickly and the flavors are endless. Good gluten-free cupcakes are indistinguishable from their gluten counter-parts. A cupcake is a perfect indulgence when you need just a little bit of cake. A cupcake travels well. It keeps longer than cake. It takes up less room in the freezer and comes practically gift wrapped in those fancy schmancy liners.

And chocolate-chocolate cupcakes? Probably filed under redundancy in the dictionary. I’m almost sure.



Double Chocolate Espresso Cupcakes, Gluten Free
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Chocolate cupcakes are a quick and easy way to make a great treat in no time at all. Variations are endless and this cupcake uses an espresso chocolate bar and instant espresso powder to punch up the flavor. This is a pretty great cupcake to have with a steamy or iced espresso drink.
Ingredients
Cupcake
  • 142 grams AP GF flour (72 grams superfine brown rice flour plus 35 grams each superfine white rice flour and tapioca flour/starch) (1 cup plus 2 tablespoons)
  • 57 grams unsweetened cocoa (1/2 cup)
  • 200 grams granulated sugar (1 cup)
  • 1 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 115 grams unsalted butter, melted & cooled slightly (8 tablespoons)
  • 2 extra-large eggs
  • 57 grams buttermilk (1/4 cup)
  • 57 grams brewed coffee (1/4 cup)
  • 1 teaspoon vanilla
  • 1 teaspoon kahlua
  • 92 grams Newman's espresso chocolate bar, finely chopped (3.25 oz bar)
Chocolate Buttercream
  • 115 grams unsalted butter, room temperature (1 stick)
  • 450 grams powdered sugar, sifted (4 cups)
  • 60 grams bittersweet chocolate chips, melted (1/3 cup)
  • 2 tablespoons unsweetened cocoa
  • ½ teaspoon vanilla
  • ½ teaspoon instant powdered espresso coffee
Instructions
Cupcake
  1. Preheat oven to 350. Place cupcake liners in a muffin tin (12-14). Set aside.
  2. In a medium large bowl, whisk together flour, cocoa, sugar, baking powder, salt, and baking soda. In a microwave safe glass container melt butter and cool slightly. Add eggs, buttermilk, coffee, vanilla and kahlua and stir to mix. Add wet ingredients to the dry and mix until smooth and shiny, about two minutes. Stir in chopped Newman's chocolate bar. Scoop into liners about ⅔ full. Bake 10 minutes and rotate. Bake about 8-10 minutes more or just until a toothpick comes out with a few wet crumbs. Cool for a minute. Carefully remove cupcakes to a rack and cool completely before frosting.
Chocolate Buttercream
  1. In the bowl of a stand mixer using a whip attachment add butter. Whip until a little bit fluffy. Add powdered sugar and whip on low until mostly incorporated. Add melted chocolate, cocoa, vanilla and espresso. Whip on low again just until it is fully incorporated. Whip on medium high to high until buttercream is light and fluffy. Pipe or apply with an offset spatula or a spoon when cupcakes are cool. Top with a chocolate covered espresso bean.

Comments

  1. These look amazing. From a baker who loves her scale, thank you for including weights. Wish all blog recipes would!

  2. YUM! That is definitely the first word that comes to mind when looking over this recipe! What a beautiful and delicious creation, thanks for sharing!!!

  3. What a beautiful recipe. I have a friend who can only eat GF cakes etc, so these will be an ideal treat for her. Also, thanks for scale weights, makes it so much easier for ‘old school’ cooks like myself.

  4. 450 grams of powdered sugar (or anything, really) is ABSOLUTELY NOT FOUR CUPS!!! More like two. Learned this the hard way.

    • GlutenFreeCanteen says:

      Confectioner’s or powdered sugar is 110 grams per cup, sifted. 450 grams is 4 cups of powdered sugar, sifted. Our measurement for powdered sugar is always sifted weight as indicated in the recipe. 400 grams would be 2 cups of granulated or superfine sugar. Dry weight.

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