It’s nearly the weekend and I’m getting excited! Especially because I have some epic recipes to make and it’s also Mother’s Day on Sunday! Happy Mother’s Day Mum, love you! xx
I hope I’m going to inspire you this weekend to bake yourself up a batch of these beautiful simple cupcakes. This chocolate cake recipe is my all time favourite chocolate cake recipe, by far. This is the recipe I have made my whole life for a great chocolate cake. It is a family heirloom recipe and it’s the easiest chocolate cake recipe I have ever used.
The original cake recipe uses regular wheat flour and butter. Since I choose to be gluten free and my Mum is gluten intolerant, I use gluten free flour always. To be honest, I do have bad after effects from consuming gluten. Looking back on my life, I do remember feeling not so great after eating gluten but I never considered myself as intolerant, I guess I’m borderline gluten intolerant! Anyway, it’s so easy to switch the main flavour with this chocolate cake recipe too and I’ve decided to do a blend of chocolate and coffee, also known as mocha! The best of both worlds! I can see you smiling there 😉
We visited San Fransisco a few years back and we went to Boudin Bakery which is the home of San Fransisco sourdough bread. After eating a huge sourdough roll, I remember I struggled to walk back to our hotel because I was in agony. I’ve never experienced such horrible stomach pain, cramps and bloating. I can pin point it back to the bread, as I felt the effects right after eating it. Oh no!!
The frosting on these cupcakes is a simple one. I was going to do a coffee or just a plain chocolate frosting but I was thinking, if you were to make a mocha, there would be frothy milk so I decided to go with that and make a creamy, fluffy frosting with vanilla bean blended through. I used vanilla bean extract which I buy from my supermarket. You can also use real vanilla bean pods if you wish. Just scrape out the beans and blend them into the frosting until desired taste!
I hope you all have a beautiful weekend, may you relax and enjoy some delicious foods, I know I will be! Enjoy!
- 3½ tsp instant coffee granules mixed with 3 Tbsp boiling water then cooled down in the refrigerator
- 2 Tbsp butter or coconut oil, melted
- 1 cup gluten free all purpose flour, I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
- 2 tsp baking powder
- 1½ Tbsp cacao powder
- 1 cup coconut sugar
- ½ cup almond milk or any thin non-dairy milk of choice
- 2 eggs
- 1 tsp vanilla bean extract
- Vanilla Bean Frosting
- 60g butter, chopped into chunks**
- 4-5 cups icing sugar
- 3-4 Tbsp almond milk or any non-dairy milk of choice
- 2 Tbsp vanilla bean extract***
- Preheat oven to 180ºC (356ºC). Line a 12-hole muffin/cupcake pan with cupcake patties. Set aside.
- In a mug, add coffee granules and stir in the boiling water, mix well until coffee has dissolved. Set in the refrigerator to cool down.
- Melt butter (or coconut oil) first and then set aside to cool to room temperature.
- In a large mixing bowl, combine flour, cacao, sugar, milk, eggs and vanilla.
- Pour in melted butter (or coconut oil) and liquid coffee.
- Using a hand mixer, beat the mixture for 2 minutes on medium speed. Scraping down the sides occasionally. NOTE: You may also use a stand mixer fitted with the paddle attachment on medium speed for this step.
- Spoon batter evenly between cupcake patties, filling each just over half way.
- Bake for 20-30 minutes or until a skewer inserted into the middle comes out clean and the tops of the cupcakes spring back when touched.
- Remove and cool in pan for 5 minutes.
- Vanilla Bean Frosting
- In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft.
- Gradually add icing sugar, 1 cup at a time.
- Between additions of icing sugar, add milk, 1 tablespoon at a time, beating until light and fluffy.
- Pour in vanilla bean extract, beat for a further 30 seconds until well blended, light and fluffy.
- Prepare a piping bag with a large closed star nozzle.
- Fill piping bag with frosting and pipe rounds on each cupcake.
- Serve and Enjoy!
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
**You may also replace the butter in the frosting with an equal amount of solid coconut oil or a vegan option. I prefer to use butter as it gives the frosting a more stable end product.
***You can find vanilla bean extract at your local supermarket. You can also use actual vanilla bean pods, just scrape out the beans and blend them into the frosting until desired taste!