And so we are venturing deeper into the gluten-free world this week. Are you intrigued yet? What a journey it has already been {with these little friends}! Today’s cupcakes will deceive you. And we won’t tell anyone you are eating gluten-free. We swear. Plus they combine two of the most delicious things in the word. Chocolate. And coffee. Could you really ask for me? We didn’t think so.

Gather all of the ingredients.

Heat 2 sticks of unsalted butter with 1 cup of water, 1/2 cup cocoa powder and 5 tablespoons of instant coffee in a saucepan over medium heat, until the butter is melted.

Place 2 cups of sugar in the bowl of your electric mixer fitted with the paddle attachment. Add the melted butter/cocoa mixture to the bowl and mix at low speed for about 5 minutes, until the mixture is cool to the touch.

Add 2 eggs, one at a time, scraping down the bowl  after each addition. Add in 1 cup of sour cream and 2 tablespoons of coffee-flavored liqueur.  Mix to incorporate.

In a separate bowl whisk together 2 1/2 cups of gluten-free flour, 2 teaspoons xantham gum, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons of baking soda and 1/2 teaspoon of salt. Add teh dry ingredients to the cocoa/sour cream mixture and mix for about 10 seconds at medium-low speed to incorporate. Scrape down the sides of the bowl. Beat at high speed for 5 seconds, until everything is mixed and smooth.

Fill each paper-lined muffin tin about half the way full.

Bake at 350 degrees for 25 minutes. Allow the cupcakes to cool.

To make the Mocha Buttercream:

Mix 1 1/2 cups of sugar and 1/2 cup of water in a heavy saucepan. Put a candy thermometer in the sugar mixture and heat to 240 degrees F without stirring.

Meanwhile, in the bowl of your electric mixer fitted with the whisk attachment, whisk 4 large egg whites and 1/4 teaspoon of salt at medium-high speed until frothy. Add in 1 tablespoon of sugar and whisk until soft peaks form. Turn the mixer off and let the egg whites sit until the sugar comes up to temperature.

When the sugar mixture reaches 240 degrees F, with the mixer at medium speed, slowly drizzle the hot sugar down the side of the bowl into the beaten egg whites. Continue to whisk the mixture until it is cool – approximately 10 minutes.

While the egg whites are whisking, cut 3 sticks of butter {that has been removed from the refrigerator but not completely soft} into tablespoon pieces. When the egg whites are cool, leave the mixer running at medium speed and add the butter, 1 tablespoon at a time. Allowing enough time for each addition to be incorporated. Add in 8 ounces of melted semi-sweet chocolate.

Dissolve 1 tablespoon of instant coffee with 1 tablespoon of water. Switch to the paddle attachment, add the coffee, and mix for an additional minute, until the air bubble are out of the frosting.

Pipe using a small round tip onto the mocha cupcakes.

For a printer-friendly version of this recipe click here: Mocha Cupcakes

xoxo,

Ali