Gluten-free chocolate cupcakes with coffee frosting –

I love the chocolate-coffee combination and what better than delicious chocolate cupcakes with coffee frosting?

Gluten-free 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 (*)

4 eggs

200 grams of dark chocolate

2 tablespoons of Rum

half glass of milk

125 grams of butter

For decoration:

1 egg

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.

Gluten-free chocolate cupcakes with coffee frosting

Grease and flour the molds and put the dough into the molds at half height. Bake at 180°C for 15 minutes.

Gluten-free chocolate cupcakes with coffee frosting

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.

Gluten-free chocolate cupcakes with coffee frosting