Gluten-free chocolate cupcakes with coffee frosting –
I love the chocolate-coffee combination and what better than delicious chocolate cupcakes with coffee frosting?
Preparation time 1 hour
Ingredients for 15 cupcakes:
250 grams of gluten-free flour (I used the BiAglut flour)
8 grams of baking powder
1 pinch of salt
200 grams of vanilla sugar (*)
200 grams of dark chocolate
2 tablespoons of Rum
half glass of milk
125 grams of butter
125 grams of softened butter
50 grams of icing sugar
5 teaspoons of coffee
(*) store the white sugar in a jar containing a vanilla bean
Mount the yolks with the sugar, add the softened butter in pieces and beat again. Add the sifted flour with baking powder and mix well. Combine milk, rum, and melted chocolate. Finally, add the egg whites until stiff and mix everything with the whisk, until it forms an elastic cream.
Grease and flour the molds and put the dough into the molds at half height. Bake at 180°C for 15 minutes.
Make the frosting:
Beat the egg with the icing sugar and thicken in a double boiler on medium heat. Combine the coffee, remove from heat and let cool, stirring occasionally.
In a bowl, beat the softened butter using an electric mixer. Stir in the coffee cream and mount again.
Decorate the cupcakes with the frosting.
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