Ultra soft gluten-free cafe au lait cupcakes–espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.
Have any of you guys ever been to New Orleans for Mardi Gras? Personally, it sounds about as appealing as being in times square on New Years. Meaning…not…
I’ve actually only been to New Orleans once, but I fell so in love with it. Steve and I took an anniversary trip there about a year ago and we had such an amazing time. It is probably one of my favorite vacations of all time, and I can’t wait to go back.
In fact, I’m already planning to go back. Next year I turn *gulp* 30, and I’m already planning to meet with this girl to meet up in New Orleans to celebrate both of our birthdays. There is so much to do. Especially if you love food, which…ummmm obviously.
As far as Mardi Gras, though? I think I prefer to celebrate from afar. I’ve become that old person that actually rolls their eyes at drunk college kids. I know. I’ve very quickly become one of those crotchety old folk types that goes to bed at 9pm and gets annoyed with people who are sloppy drunk. Who am I kidding? I am pretty sure I’ve always been that person inside.
So after a little break, Drink & Dish is back! If you hadn’t noticed, the theme is MARDI GRAS! A cafe au lait is probably the most famous non alcoholic drink in New Orleans, and a must have to go alongside a freshly friend beignet. And you must have the beignets. Covered with so much powdered sugar that your entire outfit ends up in a covered in sugary dust. You can’t leave without that combination, I promise you. Also, you have to have a hurricane! It is pretty much the official drink of New Orleans, and Nicole’s totally lives up to the fame!
I wasn’t sure how the flavor would translate to a cupcake, but these babies exceeded all of my expectations! I’m not usually a cupcake person, but I kept finding myself eating the few I left behind at my house, and regretting (well, only partially…) all the extras I brought to work.
The cupcakes are so soft. The texture is so perfect that I even surprised myself, but it’s that filling that really takes them to the next level! Filled cupcakes are great because they seem so difficult, but really it’s easy to do, and I show you exactly how I fill them in the video, so make sure to check it out!
Ultra soft gluten-free espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.
- 2 2/3 cups gluten-free baking blend (or white whole wheat flour)
- 2/3 cup unsweetened cocoa powder (not Dutch process)
- 1 1/2 tablespoons espresso powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- dash salt
- 3/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 cup brown sugar
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 cup reduced fat buttermilk
- 1 cup strong brewed coffee
- powdered sugar for dusting, optional
- 8 ounces heavy whipping cream
- 8 ounces reduced fat cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350. Line 2 muffin tins with paper liners. Either stand or mini muffin tins will work. Set aside.
- In a large bowl, combine baking blend, cocoa powder, espresso powder, baking soda, baking powder and salt. In a separate large bowl or stand mixer, beat together applesauce, coconut oil, sugars and vanilla until well combined. Add eggs one at a time and mix until combined.
- To the applesauce mixture add approximately (eyeball it) 1/3 of your dry mixture, followed by buttermilk. Add an other 1/3 of dry ingredients, then coffee, and finish with remaining third of dry ingredients mixing until just combined. Do not over mix.
- Fill muffin tins 3/4 full. Bake until a toothpick inserted in the center comes out with just a few crumbs, 20-25 minutes for full size cupcakes; 10-13 minutes for minis. Cool completely.
- To make the filling, whip cream in a stand mixer or using a handheld mixer until soft peaks form and it turns into whipped cream. In a large bowl, beat cream cheese until smooth. Add powdered sugar one cup at a time beating until well combined. Beat in vanilla. Fold in whipped cream.
- Transfer filling to a pastry bag fitted with a narrow ended tip. Plunge tip into the center of each cupcake and squeeze filling into the center until the top of the cupcake starts to expand slightly. Remove, and repeat with remaining cupcakes. Dust with powdered sugar if desired. Store refrigerated in an airtight container for up to one week.