Chocolate Cupcakes with Mocha Icing

Jan 22, 2015 | Cakes

Chocolate Cupcake with Mocha Icing  (gluten-free, dairy-free)

The first time I tried this recipe from The Spunky Coconut (for an entire bundt cake) was for my birthday dinner I was making for my family and my friend visiting from Dallas. I actually didn’t make the cake. I put my friend in charge of it, since I was tending to the appetizers and main course. She had already been tending to a few vodka cocktails, but I trusted my friend would be great for the job. And boy, does she know how to mix some ingredients! What a great birthday cake.

The second time I tried this recipe was when I brought cupcakes to another friend’s birthday dinner. I tried so hard to wait until after everyone was finished enjoying their cupcakes to let them know they were gluten-free and refined-sugar free, but I just get so excited by how good they are, I blurted out the news as soon as I put them on the table. They all still couldn’t believe it and thoroughly enjoyed the treat.

Kelly at The Spunky Coconut also inspired this mocha icing. Tweaked from her coconut buttercream, this icing is legit. It’s thick and creamy, just like really dairy-ful buttercream! And really hard not to eat from the bowl.

Chocolate Cupcakes with Mocha Icing
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 16
**Note on eggs: Eggs at room temperature mix better with other ingredient than cold eggs. If your eggs are straight out of the refrigerator, run them under warm water until you can feel they are no longer cold. **Note on coconut cream: To get coconut cream, place your canned coconut milk in the refrigerator overnight. The cream will be at the top of the can when you open it, separated from the coconut water.
  • Chocolate Cupcakes
  • 3/4 cups cocoa powder
  • 1/3 cup coconut flour, sifted
  • 1/3 cup tapioca starch (or arrowroot)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 5 eggs (room temperature) *See note above
  • 1/2 cup applesauce (unsweetened)
  • 3/4 cup honey
  • 1 tablespoon vanilla extract
  • 1/4 cup melted coconut oil
  • Mocha Icing
  • 2 teaspoons espresso powder
  • 2 teaspoons water
  • 1/4 cup + 2 tablespoons coconut butter (softened)
  • 3/4 cup coconut cream *See note above.
  • 1/2 cup + 1 tablespoon honey
  • 1 1/2 teaspoon vanilla
  • 1/4 cup + 1 tablespoon coconut flour, sifted
  • 1/4 cup + 2 tablespoons arrowroot powder
  1. Preheat your oven to 325 and line your muffin pan with liners.
  2. In a medium sized mixing bowl, whisk together the dry ingredients.
  3. In a large mixing bowl, combine the wet ingredients adding the melted coconut oil last.
  4. Add the dry ingredients to the wet, and mix until well combined.
  5. Scoop the batter into each lined cupcake well, and bake for 18 minutes or until toothpick comes out clean.
  6. While the cupcakes are baking, you can prepare the frosting.
  7. In a small cup, mix together the espresso powder and water. Set aside.
  8. With a hand mixer, combine the rest of the ingredients for the icing until well-combined. Add the espresso and mix again. If the icing seems too thin, add a little more coconut flour. If the icing seems to thick, add a little more coconut cream.
  9. Wait until the cupcakes are cooled to ice them. You can use an icing spatula or knife, or use a decorating bag to pipe the icing on the cupcakes.
  10. Store in refrigerator and remove 15 minutes before serving.


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