Enjoy a devilishly good Halloween treat for adults. These rich dark chocolate cupcakes with espresso cream icing are to die for!
Gluten Free Dark Chocolate & Espresso Cream Cupcakes:
makes 12 cupcakes
3/4 cup + 2 TBS Bob’s Red Mill 1:1 Gluten Free Baking Flour
OR Gluten Free All Purpose Flour (recipe)
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup + 2 TBS sugar
1/4 cup vegetable oil
1 oz. Baker’s unsweetened chocolate, melted*
1 tsp vanilla
2 eggs
3/4 cup + 2 TBS milk
Preheat oven to 350 degrees. In a large bowl combine sugar, oil, eggs, melted chocolate* and vanilla, and beat until smooth. In a small bowl combine flour, cocoa, baking powder, baking soda and salt. Add flour mixture to wet ingredients alternating with the milk. Mix on medium speed for about 1-2 minutes. Fill 12 sprayed or paper lined muffin cups about 2/3 full. Bake cupcakes 18-22 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool on wire rack before frosting.
To melt chocolate: place squares of chocolate in a microwave safe bowl and microwave on high about 30 seconds. Remove and stir. Return to the microwave for approximately 10 more seconds. Be careful not to overdo it! The chocolate melts quickly and will seize if heated too much.
Espresso Cream:
1/2 cup butter, softened
1/2 tsp vanilla
1 1/2 TBS half-and-half
2 tsp instant espresso powder
2 cups powdered sugar
Whip butter until fluffy. Dissolve the espresso powder in the half-and-half. Add vanilla, powdered sugar and half-and-half and whip until fluffy. Pipe a small swirl of espresso cream on each cupcake. I used a Wilton 1M tip. Garish if desired.
Dairy Free: For dairy free cupcakes use rice milk instead of dairy milk. For the espresso cream, use 1/4 cup Earth Balance Spread or other dairy free margarine and 1/4 shortening instead of the 1/2 cup of butter. Substitute rice or coconut milk for the half-and-half and decrease to about 1 TBS.
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