Gluten-free Chocolate Coffee Cupcakes
These gluten-free Chocolate Coffee Cupcakes are so delicious! These are also lactose-free and low in FODMAPs. They are rich in flavour and full of chocolate. The combination of chocolate and coffee is just so delicious! Such a great combo! These cupcakes will satisfy any sweet tooth.
The dairy-free frosting on top is just amazing, it is so smooth and tasty. It is also very easy to make. You’ll only need three ingredients: coconut milk, dark chocolate and 1-2 shots of espresso. The coconut milk gives the frosting its amazing texture. I am not necessarily the biggest fan of coconut. Even though this frosting contains coconut milk, it doesn’t really taste like it at all, it’s so chocolaty and yummy.
I use canned coconut milk when making frostings for cakes and cupcakes. It’s important to remember to use the thick part of the canned coconut milk. I usually put the cans in the refrigerator a night before, so it’s easier to scoop the coconut cream from the top of the can.
I used almond and buckwheat flour in these muffins, but you could use any gluten-free flours you have. Coconut sugar can also be replaced with brown sugar. I added some unsweetened lactose-free yogurt to the muffins. If you are following a dairy-free diet, you could replace the yogurt with some almond milk, for example.
Gluten-free Chocolate Coffee Cupcakes
Ingredients
For the muffins:
- 1 egg
- 1/2 cup coconut sugar or brown sugar (1,2 dl)
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil (0,6 dl)
- 1 cup almond flour or any other flour (2,4 dl)
- 1/4 cup buckwheat flour or any other flour (0,6 dl)
- 1 teaspoon baking powder
- 2 tablespoons instant coffee powder
- pinch of salt
- 1/2 cup almond milk
- 1/2 cup unsweetened yogurt (or more milk) if you are following the low-FODMAP diet, be sure to sure to use lactose-free yogurt
- 1 cup dark chocolate chips (125 g)
For the frosting:
- 2 cups dark chocolate chips (about 250 g)
- 1 cup coconut milk (the thick part)
- 1-2 shots espresso
Instructions
The muffins:
- Whisk the egg, coconut sugar and vanilla extract together with a mixer
- Add the melted coconut oil and whisk again
- Mix the flours, baking powder, coffee powder and salt together
- Add the dry ingredients, almond milk and yogurt to the batter and stir until combined
- Then fold in the chocolate chips
- Spoon to lined muffin tins about 3/4 full (maybe a bit more)
- Bake at 180 Celsius degrees (350 in Fahrenheit) for about 15 minutes, until a toothpick inserted into the center comes out clean
- When the muffins have cooled a little bit, transfer them to a wire rack and let cool
The frosting:
- Melt the chocolate in the microwave
- Add the coconut milk and coffee and stir until smooth
- Let set in the fridge for 1-4 hours (or until the consistency is to your liking)
- Frost the cooled muffins the way you like. You can sprinkle some shredded coconut on top