This newest recipe is getting us ready for summer party times! Vanilla and Mocha Swirl Cupcakes tantalize the tastebuds, just as the recipe is written. Omit the coffee extract and you have a delicious tuxedo chocolate and vanilla cupcake. Both ways are so yummy!
For this newest recipe, you choose whether you want mocha or chocolate swirl. Or simply omit the second batter completely for a moist gluten free vanilla cupcake.
Make some just vanilla
Everyone loves a moist and yummy vanilla cupcake. This vanilla cupcake is so good, and I’m not really even a vanilla person! So, you can definitely make some cupcakes simply vanilla and some people will be happy.
The type of vanilla you use will change the flavor slightly. Some say the Molina Gran Reserva Vanilla has hints of coconut, while others say it has hints of cinnamon. I just love it! You can find this one, which is gluten free, in many stores now. Although, sometimes it’s just more fun to bring back lots of bottles from Mexico! We can’t wait to be back there in just a few months. To one of our favorite spots in San Jose del Cabo on the Baja Peninsula.
Simple ingredients in this recipe
We’ve chosen to use Bob’s Red Mill Gluten Free Baking Flour, Bob’s Red Mill Tapioca Flour (Starch), and Bob’s Red Mill Almond Flour in this recipe. These are easy to find flours. I love to stock my pantry with them for many of my recipes.
Maybe it looks like there are a lot of ingredients in the list; many of these items are just found in your pantry or refrigerator.
Simple ingredients that I like to keep stocked: like cane sugar and vanilla, butter, an egg, milk and yogurt, chocolate chips, apple cider vinegar, baking powder and baking soda.
Gluten Free ingredients
Confirm that the ingredients used are gluten free or certified gluten free, depending on your needs. For chocolate, look for chocolate or chocolate chips which are labeled gluten free, like Guittard Extra Dark Baking Chips or Trader Joe’s 72% Cacao Dark Chocolate Chips. Or you might try a certified chocolate bar, such as Alter Eco or Endangered Species.
Sprinkles or food colors that are labeled gluten free are somewhat hard to find. Betty Crocker Fusion Sprinkles have become a new favorite. One of the few sprinkles which are labeled gluten free. They make lots of different colored and festive mixes. Target carries the Betty Crocker Fusion Sprinkles as do many other markets.
Along with sprinkles, food color is difficult to find gluten free. For food color, I like to use AmeriColor Gel Paste. It’s free of peanut, tree nuts, and it’s gluten free. This gel paste is also so easy to use and they have lots of great colors.
The gel paste is sold separately or in kits, like this one: AmeriColor 12 Color Variety – Kit, Soft Gel Paste Food Coloring, 4.5 Ounce Bottles. Order it online or find it in specialty baking and cooking stores.
Whether you order online or go to your favorite baking store, this gluten free gel paste is great to have on hand in your pantry. It will make for extra bright frosting for these Vanilla and Mocha Swirl Cupcakes for that special occasion.
Stay natural for the cupcake toppings
Staying natural is always an option for the topping of these cupcakes also. With fresh berries, kiwi, or fresh flowers makes a great choice for the topping of the cupcakes as well. Use organic if possible, and be sure to rinse and dry your berries well before topping the cupcakes. Nothing beats the beauty of fresh flowers or fresh fruit or berries for decorating a cake or cupcake.
Cakes with fresh fruit or fruit and flowers are definitely some of my favorites.
A versatile recipe
Versasile and perfect for any occasion. This cupcake recipe works well to make half of the cupcakes vanilla and half mocha or chocolate.
Or skip Step#4 for the mocha or chocolate swirl batter for plain vanilla cupcakes. I may even come up with a strawberry or raspberry version or possibly a white chocolate.
I love having a recipe I can count on to turn out every time. The moisture from the yogurt, the solid amount of vanilla, plus the chocolate or mocha swirl of this cupcake means that most people will be happy to eat (even if they don’t need to eat gluten free).
Hoping that you will find the same to be true of these yummy Vanilla and Mocha Swirl Cupcakes. They are perfect for your birthday or party needs!
~Laura
Vanilla and Mocha Swirl Cupcakes (Gluten Free)
Equipment
- 2 12 hole cupcake trays
- 16 cupcake papers
Ingredients
- ½ cup plus 1 tbsp butter, unsalted and softened omit salt if using salted butter
- 1 cup organic cane sugar or other sugar
- 1 xl egg
- 2¼ teaspoons Molina Reserve Mexican Vanilla, gf or other gf brand
- ½ cup packed almond flour, gf
- ½ cup Bob's Red Mill Tapioca Flour, gf or tapioca starch, gf
- ¾ cup Bob's Red Mill Gluten free Baking Flour, gf
- ⅓ cup plus 1 tbsp whole milk or milk substitute for dairy free
- ¼ cup Greek yogurt or dairy free yogurt for dairy free
- ½ tbsp apple cider vinegar, gf
- 1⅛ teaspoons baking powder, gf
- ¼ teaspoon baking soda
- ¼ teaspoon salt omit if using salted butter
Mocha Swirl Batter
- 3 tbsp dark chocolate chips, gf
- ½ tbsp heavy cream
- ¾ teaspoon Nielsen-Massey Pure Coffee Extract, gf or instant coffee
- pinch of pinches of ground cinnamon, gf
- 1 cup vanilla cupcake batter
Vanilla Frosting
- ½ cup plus 4 tbsp salted butter, softened or add a pinch of salt if using unsalted butter
- 2-2½ tbsp whole milk or milk of your choice
- 3½ cups powdered sugar lightly spooned into the measuring cup
- ¾ teaspoon Molina Reserve Mexican Vanilla, gf
- pinch or two ground cinnamon, gf
Instructions
- Preheat the oven to 350℉. Sift the flours, baking powder, baking soda, and salt into a bowl. Prepare the cupcake trays by lining with cupcake papers or parchment squares.
- To a mixing bowl or the bowl of a stand mixer add the butter. Cream the butter .Add the sugar and beat until creamy. Add the egg and vanilla and mix in until smooth.
- Add the milk, yogurt, and vinegar to the bowl and mix. Next add the dry ingredients on low speed. Mix for a minute until combined.
- For the mocha batter: Heat the chocolate chips and the cream together in a bowl in the microwave for 20 seconds. Stir to combine. Add the coffee extract (or omit for the vanilla and chocolate swirl cupcakes). Add a pinch or two of cinnamon, if desired. Add 1 cup of the vanilla batter into the chocolate bowl and stir to combine.
- Spoon into the papers, half vanilla on one side of the cupcake paper hole, and mocha (or chocolate batter) on the other side. Use a knife to drag through the batter to swirl.
- Bake for 14-16 minutes or until the cupcake springs back when gently pressed. Or insert a toothpick to the center of a cupcake. It should come out clean when done. Remove the tray from the oven. Let sit for 10 minutes on a wire rack in the tray before removing the cupcakes to the wire rack to finish cooling. When completely cool, frost the cupcakes.
Vanilla Frosting
- In a stand mixer bowl or a bowl with a hand mixer, beat the butter until fluffy. Add the powdered sugar in two or three amounts, drizzling in a small amount of the milk with each. Add the vanilla and cinnamon. Continue beating on medium high until fluffy and velvety. Add to a pastry bag with your choice of tip and pipe onto the cupcakes. Add chocolate or sprinkles to the tops of the cupcakes.
- For a variation to the frosting: to half of the frosting add 1/2 teaspoon of ground espresso or ground coffee and mix in well. Add a small piping of vanilla frosting followed by the espresso frosting.
Notes
A couple of notes:
If you like a lot of frosting make 1 1/2 times the recipe. I hate to run out when frosting cakes or cupcakes. But for me I don’t like a heavy amount so this recipe is plenty. I even had a little extra.