Gluten Free Chocolate Coffee Cupcakes with Coffee Buttercream

For all of you who are staying close to home, for work, for safety, and for social distancing as is our collective responsibility, the days can sometimes stretch into forever as we look out onto quiet streets and wonder when life might inch back towards “normal.” I was feeling this intensely yesterday and really needed something sweet and indulgent to pick me up mid-week and mid-shelter-in-place-slump, so, of course, I turned to baking. Full disclosure – I don’t actually drink coffee (I never have, remarkably), but I LOVE coffee-flavored sweet things. Give me a pint of coffee ice cream or coffee panna cotta or a great coffee flan I had once (coffee + sugar + dairy seems to be the overarching theme here) and I will be happy until my heart starts racing and I need to put. down. the caffeine. These gluten free chocolate coffee cupcakes, topped not only with luxurious coffee buttercream but (there’s more!) coffee+chocolate fudge sauce (hidden underneath the frosting – see below) are the ULTIMATE pick me up – both for productivity but also just to get you moving, kick start that positive mind set and turn over a new leaf of self-quarantine care that we all probably need right now. If you’re feeling especially anxious or gloomy, these are a temporary, but delicious, reprieve.

In addition to baking, there have been so many wonderfully positive stories that inadvertently have come out of this global disaster: so many neighbors or friends or complete strangers have connected across balconies and rooftops and through social media to share music! And do joint work out sessions! And share art and theater and opera! Perhaps, as we are most likely all forced inside for some time, it opens new doors and windows to things we think we never have time for, and forced isolation almost encourages us to reach out more to others and share all of those things. While this is a serious situation and requires everyone to do their part and flatten the curve globally, it also is a situation that gives so much hope.

I digress. But baking can be amongst those indoor activities that brings happiness and warmth (literally) back into your house or apartment or home. My boyfriend just got a book on Hygge (literally “fun”), which, according to Wikipedia is “a Danish and Norwegian word for a mood of coziness and comfortable conviviality with feelings of wellness and contentment,” and if that isn’t what we should be going for right now, I don’t know what is. Baking is, most certainly, hyggelig, so keep at it, fellow bakers and baked-goods-eaters! If you’re looking for other hyggelig baking activities, check out these super indulgent and easy (four ingredients!) chocolate truffles, or these homey, comforting chocolate chip oatmeal cookies! Do what tastes good and stay well, everyone!

Print Recipe

5 from 3 votes

Gluten Free Chocolate Coffee Cupcakes with Coffee Buttercream

Incredibly rich coffee chocolate cupcakes, perfect for a weekday pick me up – the ultimate indulgence!

Prep Time25 minutes mins

Cook Time20 minutes mins

Cooling time15 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: buttercream, chocolate, chocolate coffee, coffee, cupcakes

Servings: 24 cupcakes

Calories: 350kcal

Author: Amelia Farber

Equipment

• Muffin tins

Ingredients

For the cupcakes:

• 2 Cup gluten free 1-1 flour mix with xanthan gum
• 1 3/4 Cup white sugar
• 3/4 Cup cocoa powder I use Dutched
• 1 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 Cup sour cream
• 3/4 Cup canola oil
• 2 tsp vanilla extract
• 1 Cup piping hot coffee I use instant coffee in hot water

For the fudge topping:

• 1/4 Cup salted butter
• 1/3 Cup Dutched cocoa powder
• 1/2 Cup white sugar
• 1/2 Cup milk
• 2 Tbsp instant coffee granules
• pinch of salt

For the buttercream:

• 2 Cups salted butter room temperature
• 4 Cups powdered sugar
• 2-4 Tbsp instant coffee granules
• 2 1/2 tsp vanilla extract

Instructions

• Take the butter out of the fridge and set on the counter to bring it to room temp. Preheat the oven to 350° F and grease two 12-cupcake pans with either butter or cooking spray, or line with paper cupcake cups. In a medium bowl, sift together all of the dry cupcake ingredients (flour, sugar, cocoa powder, baking soda, baking powder, salt), and whisk to combine.
• In a separate large bowl, whisk together the eggs, sour cream, canola oil, and vanilla extract until fully blended and creamy. Once combined, add in the dry ingredients and use a spatula or wooden spoon to mix. Fun step! Poor in that cup of piping hot coffee and stir until fully combined (it’ll take some working). Pour batter into the cupcake pans (each one should be about 2/3-3/4 full) and bake for 17-20 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean. Remove from oven and let cool.
• While the cupcakes are baking, make the fudge topping. In a large frying pan, melt the butter over medium heat. While melting, dissolve the instant coffee granules in the milk. Once butter is completely melted, toss in the cocoa powder and use a whisk to stir constantly (it will be very dry). Add the sugar and continue to push around the pan/stir for 20-30 seconds, then pour in the coffee+milk mixture, vanilla and salt and whisk rapidly, scraping sides of pan until everything is combined and smooth (this will take a minute or so). Continue to stir as it thickens, another 30 seconds, then, once it's fairly thick (not pourable), remove from heat and let cool (not chilled – it will be too hard to spread on the cupcakes!).
• Once cupcakes are fairly cool, spoon about a teaspoon of the fudge topping on top of each one and spread so that each cupcake is capped in fudge sauce. Let cool completely while you make the buttercream.
  
• Make the buttercream! In a large bowl, using an electric mixer, beat the room temp butter until creamy. Add in the powdered sugar 1/2 cup at a time and beat on low until combined. Then, in a small bowl or cup, dissolve the coffee granules in the vanilla extract. Pour vanilla + coffee mixture into the buttercream and continue to beat on medium high until fully smooth, and combined. Either use a spatula to spoon the frosting into a piping bag or simply frost each cupcake using a spoon or knife – however fancy you want to get! Frost cupcakes and then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cupcakes!

Food photography and styling by Amelia Farber