Gluten-Free Mocha Cupcakes Recipe: “Rich, Chocolatey, and Packed with Coffee Love

When I was a kid, my mom used to make the best cupcakes for special occasions, but I always felt left out because of my gluten sensitivity.

One day, I decided that wouldn’t stop me from enjoying a cupcake that could rival my mom’s classics.

That’s how I landed on these gluten-free mocha cupcakes—they’re my sweet fix for those moments when you need chocolate, coffee, and a touch of nostalgia all in one bite.

Tips for Extra Flavor

• Coffee Boost: Add 1 tsp espresso powder to the dry ingredients for a deeper coffee flavor.
• Frosting Fun: These pair beautifully with whipped cream or a dairy-free chocolate ganache drizzle.
• Nut-Free Variation: Swap almond milk for oat or soy milk to make this nut-free.

Serving Suggestions

I love to serve these cupcakes with a dollop of whipped cream and a sprinkle of cocoa powder. For special occasions, I garnish with a chocolate-covered espresso bean. These cupcakes are best paired with your favorite coffee or a tall glass of almond milk.

Gluten-Free Mocha Cupcakes

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• Author: Judy Goudy
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

Print Recipe

Description

These chocolate and coffee cupcakes are gluten-free, dairy-free, and the perfect balance of indulgence and nostalgia.

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Ingredients

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1. • Dry Ingredients:
     • 1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
     • ½ cup (40g) unsweetened cocoa powder
     • 1 tsp baking powder
     • ½ tsp baking soda
     • ¼ tsp salt
   • Wet Ingredients:
     • 2 large eggs, room temperature
     • ¾ cup (150g) granulated sugar
     • ¼ cup (60ml) light olive oil or melted coconut oil
     • ½ cup (120ml) strong brewed coffee, cooled
     • ½ cup (120ml) unsweetened almond milk (or your favorite dairy-free milk)
     • 1 tsp pure vanilla extract
   • Optional Topping:
     • Gluten-free chocolate chips or a dusting of cocoa powder

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Instructions

1. Prep Your Oven and Pan:
   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Spray lightly with nonstick spray to avoid sticking.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
   In a large bowl, beat the eggs and sugar until slightly frothy. Slowly add the oil, coffee, almond milk, and vanilla extract. Whisk until combined.
4. Make the Batter:
   Gradually sift the dry ingredients into the wet mixture. Fold gently with a spatula until just combined—don’t overmix, or your cupcakes might turn dense.
5. Bake:
   Divide the batter evenly among the cupcake liners (about ¾ full). Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
6. Cool Completely:
   Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use a coffee blend you enjoy drinking; it makes all the difference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 150
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg