Chocolate Cupcakes with Coffee Frosting (Gluten-Free)

By Destiny Stone

I never had a desire to eat cupcakes, until I went gluten-free. And now that I can’t eat them, I crave them like crazy. Of course, it doesn’t help that cupcakery’s are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this  beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don’t drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer.

To make cupcake batter, whisk together the following:

  • ¾ rounded cup sorghum
  • ¾ rounded cup  tapioca starch  (you can also use potato or cornstarch)
  • ½ cup unsweetened cocoa powder
  • 1 cup organic cane sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum

Add in and beat the following until smooth:

  • 1 cup warm coffee (not too hot or it will make the potato starch gluey)
  • 1 tablespoon Egg Replacer, beaten with ¼ cup warm water
  • 3 tablespoons light olive oil
  • 2 teaspoons bourbon vanilla extract
  • ½ teaspoon light tasting rice vinegar

Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners.

  1. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
  2. Using an ice cream scoop, drop the batter into the cups and smooth the tops.
  3. Bake in the center of a preheated oven till done-approximately 20 minutes.
  4. Cool the cupcakes on a wire rack (don’t let them sit in the baking pan too long or they’ll get soggy).
  5. Frost when completely cooled.

To Make Coffee Icing:

  • 1 ¾ cups confectioner’s (powdered) sugar
  • 3 tablespoons Spectrum Organic Shortening
  • 3 ounces cold coffee, as needed
  • 1 teaspoon bourbon vanilla
  1. Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. If you need more liquid, add a small amount at a time.
  2. Beat for two minutes or so until smooth.
  3. If you need to stiffen the frosting, add a little more confectioner’s sugar.
  4. Chill the frosting before using it. I chill it, covered, for roughly an hour.
  5. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day.
  6. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Order some gluten-free cupcakes right now at

GImmee Jimmy's Cookeis and Bakery Gluten-Free Cupcakes

GImmee Jimmy's Cookeis and Bakery Gluten-Free Cupcakes

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