Gluten-Free Mocha Cupcakes
Baking and fall are often synonymous with each other. While fall doesn’t technically start until Wednesday, I say break out the muffin pans and the whisk and let’s bake now! Rather than inundating you with pumpkin recipes already, how about something reminiscent of a steamy cup of coffee on an almost-fall day? That’s what these Gluten-Free Mocha Cupcakes are inspired by.
Made with strong brewed coffee (not steamy, just to clarify!) and chocolate cake mix from Kinnikinnick, these are simple to whip up and have a delicious mocha flavor that takes the chocolate cake to a whole new level. If you want to make these for kids, you can use decaf coffee instead. The whipped cream in this recipe uses gelatin as a stabilizer, which helps it to last longer.
Serve these for dessert with an espresso or cup of coffee on the side for the ultimate afternoon pick-me-up.
Get more gluten-free cupcake recipes.
Gluten-Free Mocha Cupcakes Recipe
- 4 large eggs
- ¾ cup strong brewed coffee , cooled
- ¾ cup vegetable oil
- 1 (17.6-ounce) box Kinnikinnick Chocolate Cake Mix
- 1 teaspoon unflavored gelatin
- 1½ tablespoons water
- 1½ cups heavy whipping cream
- ½ cup sifted powdered sugar
- 1 teaspoon pure vanilla extract
- Ground cinnamon or cocoa powder , for dusting
- Preheat the oven to 350 degrees and line one and a half standard muffin tins with cupcake liners.
- In a large bowl combine the eggs, coffee, and oil. Whisk until combined. Add the cake mix and whisk for 2 minutes. Divide the batter among the prepared muffin tins. Bake for 15-17 minutes or until a toothpick inserted into the centers comes out clean. Let cool in the pan for 10 minutes then remove to a cooling rack to cool completely.
- Combine the gelatin and water in a small microwavable bowl and let sit for 5 minutes or until it has solidified. Meanwhile, beat the cream, sugar, and vanilla just until soft peaks form.
- Microwave the gelatin mixture for 5-10 seconds or until it is liquefied bit not hot. Give a little whisk to ensure everything is combined then with the mixer on low speed, drizzle the gelatin mixture into the whipped cream. Slowly increase the speed to medium-high and continue to whisk until firm peaks are achieved.
- Frost the cupcakes and sprinkle with topping of your choice.
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