Cocoa Cupcakes with Coffee Cream Frosting | Gluten free * Dairy free * Egg free

Glutenfree chocolate cupcakes with vegan coffee cream frosting
CLICCA QUI PER LA RICETTA IN ITALIANO

[UPDATED] INGREDIENTS FOR 6 CUPCAKES

  • 3.5 oz (100 gr)  gluten free flour (I used a mix of brown rice and teff)
  • 1.4 oz (40 gr) gluten free starch
  • 1.7 oz (50 gr) brown sugar
  • 1 tsp coffee powder
  • 2 tbsp cocoa powder
  • 1 tsp cream of tartar + 1/2 tsp baking soda
  • 2.4 oz (70 gr) non dairy milk
  • 0.7 oz (20 gr) sunflower seed oil
  • 2.1 oz (60 gr) whipped aquafaba (recipe here) OR  1,5 tbsp ground flaxseed + 5 tbsp water
  • dairy free coffee cream (recipe here)

Ready in: 1 hour


Hello and welcome back my dear, hope you are all doing well and that you are having a fab Spring!

We’ve had some cloudy, gloomy days here in nothern Italy and I strongly hope Spring comes back for real, with its sunny and warm days. Minus the pollen though, my nose and I are not missing that, nope.

Anyway, I used the rainy days to do some baking and make once again these delicious cocoa cupcakes topped with my dairy free coffee cream!

 

So, without further ado, let me tell you how the recipe goes.

  • Pre-heat your oven at 320° F / 160° C
  • mix together all the dry ingredients
  • add the dairy milk and the oil
  • now you can either add the whipped aquafaba (you can find the recipe here) OR 1 and half tablespoon of ground flaxseed previously mixed with 5 tablespoons of water (in this case you will need to add another 40-50 gr of milk to the batter)
  • mix everything and fill the cupcake molds (these doses will make 6 cupcakes)
  • now into the oven for 25/30 minutes
  • once ready, let them cool down for a while, then with the help of an apple-corer dig a small hole at the center of each cupcake
  • fill them and decorate with the coffee cream, either with the help of a sac-a-poche or simply with a spatula. Because some times in life we need things made the easy way
  • add a dusting of cocoa on top and you are ready to enjoy these scrumptious baked goodies!

They’re so simple to bake and so creamy, I can’t wait to bring them to gatherings with friends and family for lunches and picnics in the open fresh Spring air!

Let me know if you try them and if like me you love just how comforting cocoa and coffee taste together!

Ciao!
Sonia

 

Gluten free cocoa coffee cupcakes vegan cream frosting
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Cocoa Cupcakes with Coffee Cream Frosting / Gluten free * Vegan
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Scrumptious cocoa cupcakes topped with a vegan coffee cream frosting!

Course: Dessert
Servings: 6 people
Ingredients
  • 3,5 oz gluten free flour (I used a mix of rice + teff) [100 gr]
  • 1,4 oz gluten free (potato) starch [40 gr]
  • 1,7 oz brown sugar [50 gr]
  • 1 tsp coffee powder
  • 2 tbsp cocoa powder
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 2.4 oz gluten free non dairy milk [70 gr]
  • 0,7 oz sunflower seed oil [20 gr]
  • 2,1 oz whipped aquafaba [60 gr]
  • dairy free coffee cream
Instructions
  1. Pre-heat your oven at 320° F / 160° C

  2. mix together all the dry ingredients

  3. add the dairy milk and the oil

  4. add the whipped aquafaba

  5. mix everything and fill the cupcake molds (these doses will make 6 cupcakes)

  6. bake for 25-30 minutes

  7. once ready, let them cool down for a while, then with the help of an apple-corer dig a small hole at the center of each cupcake

  8. fill them and decorate with the coffee cream

  9. add a dusting of cocoa on top and serve 

2 Replies to “Cocoa Cupcakes with Coffee Cream Frosting | Gluten free * Dairy free * Egg free”

  1. Sono curiosissima di assaggiarli!!!
    Buona domenica tesoro
    Chiara – http://www.shesinfashionblog.com

  2. Li rifarò sicuramente presto, adoro cacao e caffè assieme!

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