Chocolate Espresso Cupcakes ~ Gluten Free
How do you turn a box of Gluten Free cake mix into a moist, GF Chocolate Espresso Cake and Cupcakes that tastes like a creamy Starbucks cake? Simple, follow the directions below to really jazz up a plain, gluten free box mix into something SPECTACULAR! This easy recipe for Gluten Free Chocolate Espresso Cake is so good, you'll not miss the wheat one bit!! Add the Creamy Espresso Frosting and you have a taste combination that might well send you to the moon and back. Utterly fantastic!
The more I jazz up gluten free cake mixes, the more I fall in love with the range and flavor, the texture and taste! This double batch will make a large 8 inch round cake and 12 cupcakes, or a 10 inch round with a little left over for cupcakes. While my dear friend took off with the cake (with a wonderful $$ donation to help fund the SPECT scan for Emily's brain injury - read more at www.TheGreatBrainSaga.com - thank you so much!) Oh happy day, we had a few cupcakes leftover....on purpose! Emily and I agreed that this was the BEST cupcake we had ever eaten and we are decidedly cupcake connoisseurs!
If gluten is not an issue, rest assured, this will work with regular cake mixes too!
- 2 boxes Gluten Free Chocolate Cake Mix (tested with Namaste Foods)
- 2 cups sour cream
- 3/4 cup vegetable oil
- 1/4 cup strong espresso (or super strong coffee!)
- 6 large eggs
- 2 teaspoon vanilla extract
- 2-3 tablespoons Organic dark chocolate powder (we used Rapunzel brand)
Preheat oven to 350 degrees. Put cupcake liners in cupcake pan, set aside.
In a food processor, or mixing bowl, dump the gluten free vanilla cake mix (or regular cake mix), box of instant pudding, eggs, oil, sour cream and vanilla. Mix for 30 seconds to blend. Scrape sides of bowl down. Blend for another minute, scrape sides of bowl down. Blend 30 more seconds, the batter should be thick. Gluten free cake batter will have a slightly gritty texture at this point, which is completely normal. Pour into prepared pans and bake as directed.
Bake 15-20 minutes, or until toothpick inserted in center comes out clean. Cool cupcakes for half an hour, then frost with Creamy Espresso Frosting (below) or your favorite recipe!
Creamy Espresso Frosting
Mix Well
- 4 sticks softened butter (4 sticks, yes, FOUR!)
- 1/4 cup heavy whipping cream
- 1/8 cup freshly brewed espresso
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
Then Add
- 1 16 oz box powdered sugar
In large mixing bowl or food processor, beat softened butter and heavy whipping cream with vanilla, at medium-high speed. When fully blended, beat in one 16-ounce box powdered sugar until fluffy. Add freshly brewed espresso and whip for a minute until creamy. Use immediately!