A while back I bought some cupcakes from the Sweet Sin Bakery (at the Lilit Cafe). They were a delicious gluten free combination of chocolate and coffee. I was hooked on the flavor combination, but hadn't done anything about it, until I was reminded while reading Karina's Kitchen. She had made a mocha icing for some yummy looking Vegan Vanilla Cupcakes and I was once again craving that coffee/chocolate mix of flavors!
I wanted the flavors in both the cupcake and the frosting - I'm greedy like that. So I came up with these yummy cupcakes to satisfy my craving!
Gluten Free Chocolate Espresso Cupcakes
1/4 cup butter
3/4 cup sugar
2 eggs
1/4 cup sorghum flour
1/3 cup white rice flour
1/4 cup potato starch
1/2 tsp xanthan gum
1/2 cup unsweetened cocoa
1 tsp baking powder
1/4 tsp baking soda
2 tsp instant espresso
3/4 cup milk
Cream the butter with sugar. Add the eggs one at a time and mix well.
Stir together the dry ingredients (sorghum flour through espresso). Add the dry ingredients to the butter/sugar/egg mixture alternating with the milk. Stir until fully incorporated.
Spoon batter into 12 cupcake cups that have been lined or greased. Bake at 350 degrees for approximately 20 minutes, until a toothpick in the center of a cupcake comes out clean.
Cool the cupcakes in the pan for 10 minutes. Remove to a wire rack and cool completely. Frost.
Chocolate Espresso Frosting
1 Tbls butter, softened
2 cups powdered sugar
1/4 cup + 2 Tbls unsweetened cocoa powder
2-3 ounces espresso (I used the instant, but if you can make your own that would be even better)
Using a hand mixer, mix together the softened butter, powdered sugar and cocoa powder with just enough espresso for the consistency you want.
