Gfreeandfabulous Mochachino Cupcakes


So… It is once again a bit absurd how long it took me to get this yummy recipe posted for you all! Your patience deserves a standing ovation! I applaud you now!

I am giving you my quick and easy version of this recipe that I’ve made quite often… I will soon (haha!) post the extended version with my ratio of alternative gluten free flours. But seriously… Why go through all that fuss when this is just as yummy!!

There is a lot of flexibility with this recipe as far as add-ins! I like to add dairy-free chocolate chips, cinnamon and coconut! It’s also super yummy with peanut butter frosting! And burnt sugar frosting when I want to be a little naughty with my indulgences! Of course in anything that I use a sugar, I only use organic evaporated came juice or agave nectar, pure maple syrup or honey. And often a combination of those. Personally I am soooo not a fan of powdered sugar, organic or otherwise. I’ve used it and probably will use it again on a rare occasion… But I opt for using coconut flour, coconut butter, organic sugar melted down to a syrup, honey and other ingredients that I combine to make a yummy frosting that is more like a food group rather than a detriment to our bodies.

Let me know if you make these, I would love to see your pics! And feel free to ask any questions if anything comes up!

Cheers to you and your sweet yummy treats! May you be GFREEANDFABULOUS!!

Decadent Gluten Free Chocolate Mochachino Cupcakes

2 Cups Trader Joes All Purpose Baking Mix
1 1/2 Cup Raw, Organic Cocoa Powder
1 Tsp Baking Powder (Aluminum Free)
1 Tsp Baking Soda
1/2 Tsp Sea Salt
1 c coconut oil
1 c coconut sugar
1/2 c agave nectar
3 tbs pure organic vanilla extract
2 large eggs (or alternative)
1 cup strong coffee (I use Starbucks DECAF VIA’s for this and I use two VIA packets dissolved into one cup warm water)

Preheat Oven to 350 Degrees.
Prepare your muffin tins with paper liners or non stick spray.
Combine all dry ingredients in one large kitchen aid bowl with paddle attachment ( or you can mix by hand or with hand held mixer) mix on low until evenly combined.

Combine all wet ingredients in medium bowl and mix with whisk just until combined evenly.

Slowly add wet ingredients to dry ingredients and mix on medium speed for about 2-3 mins until smooth.

Using a 1/4 cup measuring cup, pour batter into muffin cups.

Bake for about 15-20 minutes depending on your oven… Mine usually take 18-20. But some ovens run hotter so keep an eye on them. Toothpick in center comes out clean – they are done.

Let cool for about 5 minutes before removing cupcakes from trays. Then move cupcakes to cooling racks to cool the rest of the way.

For frosting- you can make this a purely coffee frosting or add cocoa to make it a mocha frosting. Either way it’s really yummy. I’ve given you measurements for both options. HOWEVER: if you want to add the cocoa powder – you must add it to the powdered sugar first… And mix the two together and mix until lumps are smooth (sifting the two together works great here) If you do not blend them first, they will not mix well in your frosting.

Mocha Frosting:
1 packet of Starbucks Via( I use decaf)
1/4 c hot water
6 Tbs Coconut Butter or regular dairy butter if you prefer dairy.
2 1/2 C Organic Powdered Sugar
1/2 c raw organic cocoa powder (if desired)
1/4 c unsweetened coconut milk
1 Tsp pure organic Vanilla
(If you love cinnamon, you can add 1/2 Tsp)

This is the quick version:
Dissolve 1 Starbucks Italian or other strong roast in 1/4 cup of hot water. Make sure all of the coffee granules completely dissolve. Let cool.

Beat coconut butter (or other butter) with powdered sugar (or chocolate/powdered sugar mix) and alternate mixing in the sugar and two liquids: coffee and coconut milk. So, to clarify, you have coconut butter in bowl, then you add a little of your sugar mixture, blend well, next add a little coffee, blend well, next add more sugar mixture, next add coconut milk, etc etc etc… Until all sugar and liquids are evenly distributed into the Coconut butter.

The idea is to be sure everything mixes in smooth and perfect!

Add vanilla last. Mix well.

You can do this process by hand using a whisk, by your kitchen aid or other stand mixer or by a hand held electric mixer. Whichever is your favorite way to work 🙂

Spoon mixture into piping bag with your favorite tip. Or spread with knife. Sprinkle with raw cocoa powder sifted thru a fine mesh sieve.

A couple of notes:
1) When using coconut oil – measure while it is still in is solid state, then melt down to liquid state before adding to cupcake recipe.

2) When making frosting, add more or less liquid and/or powdered sugar to reach your desired consistency. I’m always tweaking with the mixture as I’m mixing it.

3). Last but not least… enjoy and please don’t forget to share with someone you love 💗

May your home be gfreeandfabulous!!

Ciao Bella,