New Year’s Gluten Free Coffee and Cream Cupcakes
Happy Ole’ Years or New Year’s Eve! Can you believe that 2020 is over. This year truly was one for the record books. As we step into 2021 with a certain level of uncertainty, one thing that I always find comfort in is that when you follow a recipe, and follow it well, you end up with a dish or dessert that is sure to please. Like these Gluten Free Coffee and Cream Cupcakes. A true New Year’s Eve or Day treat!
Coffee and Chocolate is one of my favorite flavor combinations. Just like apples and cinnamon, they compliment each other well. Adding the topping of cream cheese frosting only made these cupcakes better. That is how they got the name Gluten Free Coffee and Cream Cupcakes.
Traditionally for New Years, I would do something like a champagne or prosecco cupcake. This year I wanted to be different and these coffee cupcakes seemed like the perfect fit.
How to make Gluten Free Coffee and Cream Cupcakes?
One of the things I love about these cupcakes, it the simplicity of it. No stand mixer required, (only for the frosting) and it can be made dairy free too.
Chocolate Coffee Cupcake
For the cupcake we used oil to keep the cake nice and moist. Plus we combine white and brown sugar which for me brought out the flavor of the chocolate and the coffee.
Instant coffee is definitely my choice here. It adds more punch than ground coffee and when combined with the cream cheese frosting it is a winner.
Cream Cheese Frosting
This is the cream in the Coffee and Cream Cupcake. The addition of the cream cheese frosting to the cupcakes, balances out the coffee in the cake. It also works so well together with the other flavors.
Dairy Free Options
Of course there are those who can’t have dairy, and would like to give these cupcakes a try. Making these cupcakes dairy free is super easy with just a few swaps.
Milk: use your favorite dairy free option instead of regular milk in the cake.
Frosting: simply swap the cream cheese frosting for a dairy free version like this one.
Gluten Free New Year's Coffee & Cream Cupcakes
A winning combination of coffee, chocolate and cream cheese. These Gluten Free Coffee and Cream cupcakes are the prefect treat to celebrate the new year or any special occasion.
Ingredients
For The Cupcakes
- ¾ cup gluten free 1:1 baking flour
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 XL eggs
- ¾ cup white sugar
- ¼ cup brown sugar
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup milk + 1 tablespoon instant coffee
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- ¼ cup shortening, softened
- 1 teaspoon vanilla
- 3 cups icing sugar
Instructions
Coffee Cupcakes
- Preheat oven to 350°F. Line a 12 cup standard cupcake or muffin pan with liners and set aside.
- In a microwave safe measuring cup, add milk heat until slightly warm, add instant coffee. Mix until dissolved then set aside to cool.
- While milk is cooling, in a large bowl, combine gluten free flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine well then set aside.
- Next, in another bowl, whisk together egg, coconut oil, vanilla and sugars until well combined.
- Create a well in the center of the dry ingredients, pour half of the milk and coffee mixture, as well as half of the egg mixture. Whisk gently to start combining, then add the balance of each.
- Continue to mix until a smooth batter forms, but do not over mix. Note that the batter will be more on the liquid side.
- Carefully fill the cupcake liners only half way, using more than the 12 prepared liners in another pan if needed.
- Bake in the preheated oven for 20 - 25 minutes until done or a toothpick stuck in the center comes out clean.
- Remove from oven. Let cool slightly in the pan before transfering to a cooling rack to cool completely.
Cream Cheese Frosting
- While cupcakes are cooling, prepare the cream cheese frosting.
- In the bowl of a stand mixer or using a hand mixer, add cream cheese, butter and shortening. Blend together until smooth and there are no more lumps.
- On low speed, gradually add the icing sugar, mixing as you add until all the icing sugar is used up.
- Add the vanilla and mix again.
- Finally add the frosting to a piping bag with a star tip, and top the cupcakes before serving.
Notes
- You may be tempted to use up the batter and fill the cupcake liners more than half way. This can cause your cakes to flop as the batter will over flow and the cupcakes may sink. If you have extra batter, use in additional liners.
- The first time we made these cupcakes, I used ground coffee in the batter instead of instant. The coffee flavour is less, but you still get the taste in the cupcakes.
- Can't have dairy, simply use dairy free milk instead of regular milk and add dairy free buttercream such as this recipe. It will simply be a coffee cupcake instead of a coffee and cream cupcake.
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